Today is such a beautiful day! Now it feels like it’s finally warming up enough again for smoothies to reappear. It’s easy to just throw in several handfuls of fruit to a blender and leave it at that, but it’s always a good idea to add some sort of source of fat and/or protein to balance it out a bit more. In my case that tends to be nut butter or flaxseed. I’m a big fan of adding ground flaxseed to my smoothies as it is a great vegan source of omega-3 fatty acids (#superchargeit), and tastes great!
While juices count as free sugars and should be consumed in moderation – no matter how much you drink it’s always only 1 of your 5 a day – and whole fruits can count for as many portions as you can manage, smoothies are kind of an in-between. When you blend the fruit up you do lose some of the fibre, but no where near to the same level as juices. I think it’s important not to simply throw a bunch of stuff in a blender and consider yourself done for the day in terms of fruits and veggies. Aiming to spread out your however-many-a-day (as long as it’s at least 5 it’s not worth stressing about!) throughout the day is what I always suggest to my clients!
Makes around 300ml
1 orange (~125g), juice and pulp
80g frozen blueberries
80g frozen raspberries
1 tbsp ground flaxseed
100ml almond milk
What to do:
- Add everything to the blender, adding the flaxseed last
- Blend it up
- Serve immediately for best results
This post is sponsored by Holland and Barrett as part of their #superchargeit campaign. As always, all opinions remain my own.