We are celebrating the coming of summer with two very current seasonal ingredients, blitzed into a delicious Super-food Smoothie!
A word from Chef Craig Rodger: Asparagus is beginning to get more abundant and therefore cheaper in the shops. Try this recipe as a great way to get a blast of lovely vegetables and fibre into your diet. I am going to try and make this part of my morning ritual while asparagus and strawberries are in season.
A word from the Whole Food Dietitian, Caryn Zinn Dietitian: Asparagus in a smoothie- who would have thought? Another great way to get your greens in an innovative way. Not only do asparagus contain the anti-inflammatory saponins – asparanin A, sarsasapogenin, protodioscin, and diosgenin, but they’re also delicious and at the moment, in season (in NZ, that is), and cheap! Take advantage of the short season, and enjoy them while they last.
A word from The Fat Professor, Prof Grant Schofield: Smoothies are an everyday breakfast and after school meal for all thee of my boys – and sometimes Louise and I as well. My advice is to get one of those a bullet style smoothie mixers which make the whole process really quick, easy and mess-free.
Summer Super Food Smoothie:
Prep time: 5 minutes
Cooking time: n/a
Carb count: 5g per serve
- 2 bunches Asparagus
- 2 punnets Strawberries
- 1 cup (250ml) Coconut milk or cream (can substitute for any other type of milk or cream you like)
- 1 cup (250ml) Water
- 1 ½ tbsp (10g) Pumpkin seeds
- 1 ½ tbsp (10g) Flax seeds
- 2 tbs (30g) Coconut oil (optional)
Trim the woody ends from the asparagus, wash them briefly then chop small enough to go in your blender or smoothie maker. Trim the green leaves from the strawberries and quickly rinse before adding alongside the asparagus. Blend all the ingredients together until smooth and well incorporated.