This one has garnered a bit of attention of late – it was the lucky winner of the Institute of Integrative Nutrition’s photo of the week last week and I was a very happy camper when I found out about that! Given its popularity I thought I’d post the recipe and share the love. I appreciate this may not be everyone’s cup of tea – it is (clearly) very green and thick and it is full of salady ingredients combined with sweet ingredients that may prove an acquired taste for some. In any case it makes for a great breakfast or lunch if you’re flagging, running late, can’t be bothered to chop or all of the above. So here goes:
I made this in a standard blender.
Appx. 130g hemp milk (or other choice of milk)
1 scoop of pure hemp protein powder
2 big handfuls of english or baby spinach
A few sprigs of parsley
1 dessert spoon chia seeds (softened)
1 teaspoon coconut oil
1 teaspoon hemp seed oil
1 heaped teaspoon maca powder (optional)
1 heaped tablespoon natural yoghurt
½ teaspoon chopped fresh ginger
¼ teaspoon dried turmeric
Raw honey to taste
Throw all ingredients in the blender and blend until really smooth. Pour (or scoop!) into a glass or cup and sprinkle with whatever your heart desires. Mine is sprinkled with shelled hemp & pumpkin seeds and goji berries.
Now go grab a spoon and enjoy!