Lemon Cheesecake Smoothie Glass (Print Version)
# Ingredients:
→ Smoothie Base
01 -
0.5 teaspoon apple cider vinegar
02 -
150 g frozen mango pieces
03 -
1 tablespoon maple syrup, optional
04 -
0.25 teaspoon ground turmeric
05 -
50 g cooked or canned chickpeas, drained and rinsed
06 -
1 medium lemon, zest and flesh
07 -
0.125 teaspoon fine sea salt
08 -
240 ml light canned coconut milk
09 -
1 to 2 medjool dates, pitted
10 -
25 g chopped pecan nuts
# Instructions:
01 -
Once blended, taste it and toss in maple syrup if you want it sweeter. Buzz it again for a second. Pour your smoothie into a glass and drink up right away.
02 -
Put frozen mango, chickpeas, coconut milk, turmeric, pecans, apple cider vinegar, salt, and the lemon into the blender too.
03 -
Chop off the lemon's peel and white stuff. Save just the fruity part. Put the lemon flesh into the blender and toss the rest.
04 -
Use a fine grater to get the lemon zest and drop it straight into the blender.
05 -
Crank up your blender until it's all super smooth. If it's too thick, splash in more coconut milk or water and keep mixing.
# Notes:
01 -
Trying to get a rich, smooth drink? Make sure your mango and coconut milk are really cold first.