We love a good smoothie! Not only are they easy to make, they are also an easy way to integrate more vegetables into your diet, load up on vitamins, fiber and protein. Plus, making them ahead of time with this easy hack (or turning them into muffins!) makes them one of our favorite go-to breakfast and snack items. Now we’re learning how to include even MORE veggies… read on to learn more!
Adding vegetables to smoothies has been trending in the wellness world for a while now but I had yet to try it. I really enjoy my sweet, fruity smoothies and said to my husband, “People are putting cauliflower in their smoothies…that does not sound appetizing to me at all.” Then I realized that before I ate healthy, I didn’t. Back then, I would have cringed at the idea of drinking a green smoothie (yuck – green!?), and now I enjoy one every single day, sometimes twice a day! So I realized I had to try it, the infamous cauliflower smoothie, and I’m so glad I did!
Making ‘superfood’ status because it’s absolutely loaded with nutritional value, cauliflower contains more vitamin C than oranges, is full of vitamin B, fiber and has a high amount of antioxidant nutrients that help prevent free radicals from damaging the body’s cells. It also contains potassium and phosphorous, which helps support and repair the body’s nervous system and immune systems, muscles and bones. Cauliflower may also helps fight off diseases like cancer, may reduce the risk of heart disease and strokes and improves blood pressure and kidney functions. All of these are great reasons to throw some in your breakfast or snack smoothie, and here’s a recipe to make it easier!
THE CAULIFLOWER SMOOTHIE
yield: 32 ounces – one large portion or two small ones
½ cup cauliflower florets, chopped and frozen
2 cups zucchini, chopped and frozen (approximately ½ small zucchini)
2 bananas, peeled
1 cup frozen blueberries
1 tsp ground cinnamon
4 Medjool dates, pitted
1 cup unsweetened almond milk
Combine all ingredients in a blender and blend until smooth.
Note: This smoothie is very thick. I use a Vitamix blender and I needed to use my tamper to help it along. If you don’t have a high-speed blender, simply add more almond milk. You’ll end up with a larger portion, but that’s better than a broken blender.
Integrate more veggies into your life with the following recipes:
ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believes in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.