Whole Food Protein Smoothie

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I’ve always found smoothies a highly unsatisfying option for breakfast.  I’m typically hungry in the mornings and gulping down a smoothie feels like it barely touches the sides.  Within two hours I’m starving.

This was the first recipe that kept me full for more than 4 hours plus, and it ticked my boxes as far as protein rich and nutrient dense.  

Dr Hyman, the originator from which this recipe developed, specialises in nutrition for balancing blood sugar.  

Whole Food Protein Smoothie

Makes 2 small servings or 1 large serving

Ingredients:

1/2 cup (120ml) unsweetened almond milk

1/2 cup (120ml) filtered water

1/2 medium thin-skinned lemon with rind

1 tablespoon raw almond butter

1 tablespoon raw pumpkin seeds

2 raw walnuts

2 raw Brazil nuts

1/4 medium avocado, peeled and pittted

1  tablespoon extra virgin coconut oil

1cup (80g) frozen berries of your choice - raspberries, blueberries or mixed berries

1/2 banana or 5 dates (optional for sweetness)

Directions:

  1. If you have time the night before, put all the nuts and seeds in water to soak overnight.  This activates them, making them far more digestible in your smoothie. If possible don’t leave out this step, as this smoothie contains a heap of protein from nuts and seeds and may be a little heavy if you don’t do this.  Drain the water before adding contents to the blender.

  2. Add all other ingredients and blend on high for 30-60 seconds.  Add some ice if you prefer your smoothie to be cold and creamy.