Coco-Turmeric Smoothie (Vegan Option, Gluten-Free)

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Another exciting day of non-stop studying. “Working for the weekend” is my #LIFEmood this week. I did find time to make this Coco-Turmeric Smoothie for lunch and it was amazing. Butternut squash is the perfect thickener/savory add to a smoothie. I am always brainstorming ways to incorporate non-traditional but highly nutritious ingredients into my smoothies!

Further Food Nutritionist Commentary:

With 7g, this smoothie will keep you feeling full while also delivering a hefty dose of nutrition. Butternut squash is high in Vitamin E, thiamin, vitamin B-6, and manganese. Hemp seeds are high in protein, omega-3 fatty acids, and magnesium. Oats are high in manganese, zinc, and iron.

By Camryn Goldstein

Coco-Turmeric Smoothie (Vegan Option, Gluten-Free)

  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Servings: 2

Ingredients

3/4 cup frozen butternut squash
1/2 cup of frozen coconut
1 cup of oat (or almond) milk
1/2 cup of water
3 pitted medjool dates
1 scoops of Further Food Collagen Powder (omit for vegan option)
1 scoop of Further Food Daily Turmeric Tonic
1/8 tsp of ginger
1 tbsp hemp seeds

Instructions

  1. In a blender, combine all ingredients.
  2. Blend until thick & creamy.
In a blender, combine all ingredients. Blend until thick & creamy.

Nutrition Information

Per Serving: Calories: 267; Total Fat: 10 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 108 mg; Potassium: 520 mg; Carbohydrate: 37 g; Fiber: 6 g; Sugar: 25 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 19%; Vitamin A: 118%; Iron: 11%; Calcium: 28%

Scoop, mix, go further

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