Looking for new ways to cram in more vegetables? Then try this fabulous smoothie from my new book Supercharged Juices and Smoothies. Adding cauliflower to a smoothie might seem odd, but it creates an attractive velvety texture and is a useful way to add more health-promoting brassica vegetables into your diet. Frozen cauliflower florets work best – but you can also use leftover steamed cauliflower, if you like.
Difficulty – Easy
Time – 5 mins
Serves – 1
What’s good about it?
Adding nuts into the smoothie is a great way to add protein and healthy fats. I like to add a spoonful of lucuma powder too for a creamy texture. Lucuma is a popular superfood powder to help naturally sweeten recipes as well as provide plenty of fibre, vitamins and minerals
- Chop the banana and put it into a freezer bag. Add the cauliflower florets. Exclude all the air, then seal and freeze overnight or until solid.
- Put the hazelnuts and coconut water into a blender or food processor and blend until smooth.
- Add the banana, cauliflower and the remaining ingredients, and blend until smooth and creamy.
- Add a little more coconut water to thin if needed. Serve immediately.
Did you Know?
Beloved by the Incas,lucuma is a super nutritious Peruvian fruit that contains beta carotene, iron, zinc, vitamin B3, calcium, and protein. Its maple-like taste makes it a sweet addition to smoothies, baked goods, and even ice cream. Being high in fibre it is also a great way to support digestive health.
90g/3¼oz/¾ cup cauliflower florets
1 tbsp toasted hazelnuts
200ml/7fl oz/scant 1 cup coconut water, plus extra if needed
1 tbsp raw cacao powder
1 tsp vanilla extract
½ tsp ground cinnamon
2 tsp lucuma powder
2 pitted soft dried dates, optional