I’ve been on a smoothie kick all summer, it’s my go-to breakfast after a workout and also a great way to clean out my fridge. Rather than juicing, smoothies use the whole fruit and vegetables which retain the nutrients in the skins and have more fiber to keep you full longer. This super healthy smoothie is surprisingly sweet and so yummy, made with absolutely no dairy – delicious!
I’ve been using The Blender Girl Smoothies Cookbook a lot this summer. The author, Tess Masters is a blender master! Her book has 100 smoothie recipes that are healthy, vegan, paleo and gluten-free. I’ve tried so many from her book and loved each and every one I’ve tried so far.
This particular smoothie is called Allergies Be Gone in her book. Tess the author says “Parsley is brilliant for alleviating inflammation, asthma and airborne allergies. This blend’s mineral salts neutralizes acids, purifies blood, cleanses skin, detoxifies tissues and organs, assists with elimination of heavy metals, flushes out kidneys and aids in urinary tract health.”
Cucumber, Parsley, Pineapple and Lemon Smoothie
Servings: 2 • Size: 1 smoothie • Weight Watcher Points+: 3 pt
Calories: 118 • Fat: 0 g • Carb: 31 g • Fiber: 5 g • Protein: 2 g • Sugar: 18 g
Sodium: 24 mg • Cholest: 0 mg
- 3/4 cup coconut water (or water)
- 1/2 English cucumber, chopped
- 1 bunch flat leaf parsley, leaves only, chopped
- 2 medium lemons, peeled and seeded
- 2 cups frozen pineapple
- 5 drops liquid stevia, or more to taste
Place all the ingredients in a large blender and blast on high 1 minute, until smooth and creamy. Divide in two cups.