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Introduction
Flax seeds, often hailed as a modern superfood, have a rich history dating back to ancient civilizations. Prized by the Egyptians for their medicinal properties and used by the Greeks as a source of fiber for clothing, these tiny seeds have stood the test of time. In recent years, health-conscious individuals have rediscovered flax seeds, incorporating them into various dishes. This smoothie recipe takes inspiration from this resurgence, blending the ancient wisdom of flax seed consumption with contemporary smoothie culture. It's a perfect example of how we can integrate time-honored ingredients into our fast-paced, health-focused lifestyles.
Ingredients
• 1 cup unsweetened almond milk
• 1 ripe banana, peeled and frozen
• 1 cup fresh baby spinach, packed
• 1/2 cup frozen mango chunks
• 1/4 cup frozen pineapple chunks
• 2 tablespoons ground flax seeds
• 1 tablespoon honey (optional, for added sweetness)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground black pepper (to enhance turmeric absorption)
• 1 cup ice cubes
Step 1:
Add almond milk, frozen banana, spinach, mango chunks, pineapple chunks, ground flax seeds, honey (if using), vanilla extract, turmeric, and black pepper to a high-speed blender.
Step 2:
Add ice cubes on top of the other ingredients.
Step 3:
Blend on high speed for 60-90 seconds, or until smooth and creamy. Stop and scrape down the sides if necessary.
Step 4:
Taste and adjust sweetness if needed by adding more honey and blending briefly.
Q: Can I make this smoothie ahead of time?
A: While it's best consumed immediately, you can store it in an airtight container in the refrigerator for up to 24 hours. Shake well before drinking.
Q: Is this smoothie vegan?
A: Yes, if you use maple syrup or agave nectar instead of honey. All other ingredients are plant-based.
Q: Why add black pepper to the smoothie?
A: Black pepper enhances the absorption of curcumin, the active compound in turmeric, making it more bioavailable.
• For a creamier texture, use frozen banana slices instead of a whole frozen banana.
• Greek yogurt can be substituted for almond milk to increase protein content.
• Chia seeds can be used instead of flax seeds for a similar nutritional profile.
• If fresh mango and pineapple are used, add extra ice for a frostier consistency.
• This recipe contains tree nuts (almond milk). Use coconut milk for a nut-free version.
• For a vegan option, replace honey with maple syrup or agave nectar.
Pour the smoothie into two glasses and serve immediately. Optionally, garnish with a sprinkle of ground flax seeds or a slice of fresh fruit.
Best consumed immediately. If necessary, store in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before drinking.
Prepare and freeze banana slices in advance for quicker assembly. Keep frozen fruits on hand for spontaneous smoothie making.
- Use frozen banana for a creamier texture and to avoid diluting the smoothie with extra ice.
- Add the liquid ingredients first to help the blender process the frozen ingredients more easily.
- If the smoothie is too thick, add more almond milk; if too thin, add more frozen fruit or ice.
For a protein boost, add a scoop of your favorite protein powder or substitute Greek yogurt for half of the almond milk. For a green smoothie variation, increase spinach to 2 cups and reduce mango and pineapple slightly.
Serve with a slice of whole grain toast spread with almond butter for a complete breakfast. Pair with a small handful of unsalted nuts for a satisfying snack.
This smoothie can be enjoyed year-round, but it's especially refreshing in spring and summer.
Contains tree nuts (almond milk). May contain traces of other nuts depending on the brand of almond milk used. For a nut-free version, substitute coconut milk or another plant-based milk.
