Belinda’s gluten-free smoothies
Filling our body up with vitamins and nutrients natural foods is key, so why not enjoy a delicious smoothie? We created an all-day smoothie ‘menu’ for you to take inspiration from. Starting with breakfast all the way to dinner, you will find great ways to energise your body throughout the day.
In addition, you may know that our founder Belinda is coeliac, which is why we chose some of her favourite gluten-free blends:
Sunshine Breakfast Smoothie
Perfect to start your morning with a ray of sunshine, this low-fat smoothie will fill your body up with vitamins and help you improve your skin particularly during summer weather.
500ml carrot juice (chilled)
200g pineapple (fresh or canned)
2 bananas (cut into chunks)
Small piece of ginger (peeled)
20g cashew nuts
Juice 1 lime
Put all the ingredients in a blender and whizz until texture becomes smooth. Drink right away or pour into bottle for later. Can be kept in a fridge for up to a day.
Green Lunch Smoothie
This smoothie will boost your energy especially after a heavy lunch. Its nutritious ingredients will bring you your healthy dose of calcium, vitamin C and fibre.
160g ripe strawberries (hulled)
160g baby spinach
1 small avocado (halved with flesh scooped out)
150ml pot bio yogurt
2 small oranges (juiced + 1/2 tsp finely grated zest)
Put all the ingredients in a blender and whizz until completely smooth. If too thick, add a drop of water and blitz again. For a better tasting pour into glass and drink straight away.
Frozen Blackberry Dinner Smoothie
If you’re looking for an evening non-alcoholic healthy drink, this smoothie might be the one! Its set of ingredients will bring you a delicious mix of sweet and sharp tastes.
10 frozen blackberries
1/2 sliced banana (or 1 small one)
1 ball of stem ginger (from jar)
100ml pomegranate juice or red grape juice
1 thyme sprig and 1 frozen blackberry (to garnish)
Put all of the ingredients (except for the garnish) in a blender with a few small ice cubes. Blend until smooth and thick.
Pour the smoothies into a cocktail glass and garnish with a thyme sprig and a frozen blackberry.
Source: BBC “goodfood"