Broccoli Smoothie 2 Ways
This post contains 2 dairy free broccoli smoothie recipes that are not only nutritious but also quite delicious.
Servings 6 servings
Calories 180kcal
Equipment
- Blender
- Vegetable peeler
Ingredients
Broccoli Berry Smoothie
- 6.35 ounces broccoli fresh or frozen, florets and stalk
- 1⅓ cups blueberries fresh or frozen, 6.35oz
- 1½ cups raspberries fresh or frozen, 6.35oz
- 1 cup coconut water/drink or almond milk
- 15 prunes pitted
- 4 tablespoons lemon juice or to taste
- Pinch of sea salt
Broccoli Melon Pear Smoothie
- 6.35 ounces broccoli fresh or frozen, florets and stalk
- 10.58 ounces pear peeled, deseeded, approx. 2 pears
- 10.58 ounces honey dew melon peeled, deseeded
- 1 cup coconut water/drink or almond milk
- 4 tablespoons lime juice or to taste
- Pinch of sea salt
Instructions
- Prepare ingredients: Rinse the broccoli and chop roughly. Rinse and peel (if required) the other ingredients. Prepare ingredients for each smoothie separately.
- Blend ingredients: Make each smoothie by placing the ingredients in a blender and pureeing until smooth and creamy. Add the lemon/lime juice to the smoothies after you've made them.
Notes
- Broccoli: Use both florets and stalk - no need to peel the stalk.
- Use fresh or frozen broccoli and fruit.
- Extras: You can add kiwi fruit into the melon smoothie if you like. The berry smoothie can be made using mixed berries or only one type of berry.
- Adjust the amounts of fruit and coconut water to suit your preference. The recommended amounts produce semi-sweet thick smoothies.
- Best served chilled.
- Storing: Refrigerate leftover smoothie in a bottle/jar for up to 2 days.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 115mg | Potassium: 837mg | Fiber: 9g | Sugar: 27g | Vitamin A: 640IU | Vitamin C: 85mg | Calcium: 77mg | Iron: 1mg