Lemon Smoothie Glass (Printable Version)
# What You'll Need:
→ Smoothie Base
01 -
1 to 2 medjool dates, pits tossed out
02 -
1 medium lemon, scoop out the inside and keep the peel for zest
03 -
25 g pecan nuts, roughly chopped up
04 -
150 g mango, frozen chunks work great
05 -
240 ml canned coconut milk, use the light kind
06 -
0.5 teaspoon apple cider vinegar
07 -
50 g chickpeas (canned or cooked), rinsed and drained
08 -
1 tablespoon maple syrup, leave out if you want
09 -
0.125 teaspoon fine sea salt
10 -
0.25 teaspoon ground turmeric
# Steps to Follow:
01 -
Try it and see if you’d like it sweeter. If so, throw in some maple syrup and give it a quick blend. Pour it into a glass and get sipping right away.
02 -
Let your blender run until everything’s silky and smooth. If it shows up too thick for your taste, just add a bit more coconut milk or water and blend it down.
03 -
Drop in the chickpeas, frozen mango, pecans, coconut milk, apple cider vinegar, turmeric, and sea salt right into your blender with the lemon parts.
04 -
Slice the skin and white stuff off your lemon, hold onto the juicy sections. Stick those into the blender and toss out the peels.
05 -
Use a fine grater or microplane to zest your lemon, then toss the zest into your blender.
# Additional Tips:
01 -
If you want your drink extra creamy, chill your coconut milk and mango beforehand.