1 cup of your preferred milk, such as almond, coconut, or macadamia nut milk, OR 7/8 cup water with 1 teaspoon of cream can also be used: If you choose this method, wait to add the cream until just before blending. After incorporating the coconut oil, add this.
3/4 cup frozen avocado cubes (unless you prefer a room temperature smoothie) (For convenience, I prefer to purchase frozen avocados at the grocery store.)
water, 1/2 cup
1/2 cup frozen raspberries
1/4 cup cooked frozen, beans
About 12 a lemon’s worth of fresh lemon juice, 2 tablespoons
MCT oil or extra-virgin coconut oil, 1 tablespoon
every one teaspoon: seeds of chia and flax (Alternatively, basil seeds, which have a nice basil flavor and are a little higher in fibre than chia seeds, can be used in place of the former.)
2 Tablespoons of liquid low-carb sweetener, such as allulose, or 8 to 10 drops of stevia, according to taste
Water, lemon juice, flax and chia (or basil) seeds should be combined in a small bowl or drinking glass. 15 minutes to two hours should be given to sit.
Combine all the ingredients. If you want a smoothie that is frozen, make sure your beans are frozen. (If not already frozen, you can freeze it for only 30 minutes.) Melt the coconut oil. Remove from heat. Put it aside.
Avocado, raspberries, and beans should be the first frozen ingredients added to the blender. Include milk , sweetener, and lemon water with seeds.
Blend at a slow pace. (Raise speed as much as possible to medium-low.) It will be a thick mixture. Because avocado needs to be blended for a full minute to become smooth after being frozen, The melted coconut oil should be poured in while the motor is still running at the very end, after carefully opening the lid or pour spout. For a couple more seconds, blend. Serve.
Calories: 113kcalCarbohydrates: 7gProtein: 2gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.5gSodium: 16mg