What better refreshment to have on a summer’s day then a raspberry smoothie?
With it’s slightly sour taste it’s a great way to top up your vitamin C levels so you don’t catch a cold this summer.
A raspberry smoothie is ever so easy to make. You should try it
The yoghurt and linseeds adds to the refreshingly creamy texture of this smoothie. I tried it with and without. I liked both. The one with yoghurt tastes more sour but creamy, whereas the one without joghurt isn’t very creamy. That can be remedied by used frozen almond milk though ?
You might want to add a little agave (or stevia on the candida diet) to sweeten it. But don’t whatever you do place one of the raspberries for decoration purposes on a white linen in front of the smoothie, like I did, duh…!
This smoothie is suitable from the end of stage 3 onwards.
- 2 handfuls of raspberries (fresh or frozen)
- glass of almond milk
- 2 tbsp of almond pulp (alternatively ground almonds)
- 1 tbsp yellow linseeds (ground)
- optional: ⅓ frozen banana
- optional: 2 tbsp yoghurt/ soya yoghurt
- optional: dash of fresh lemon juice
- Add all the ingredients to a blender and process until smooth and creamy.
- Then adjust the sweetness if necessary.
I shared this recipe with Wellness Weekend, Gluten free Fridays, Healthy Vegan Fridays, Tasty Traditions and Raw Foods Thursday.
2 Comments
Heather @Gluten-Free Cat
August 23, 2013I’ve never tried almond pulp in a smoothie. Such a great idea! Raspberries are so delicious in any smoothie. Love how creamy yours looks!
Sandra
August 23, 2013Thanks Heather
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