Pineapple Ginger Sunset Smoothie
Looking for an energy boosting beverage? We’ve got you covered with this flavour-packed smoothie! Perfect for breakfast or a snack on the go with a secret protein ingredient, chickpeas.
- Pulse
- Chickpeas
- Prep Time
- 10 mintues
- Makes
- 4 cups (1 L)
Nutrition
- Serving Size 1 cup (250 mL)
- Calories 241
- Fat 5 g
- Saturated Fat 3 g
- Cholesterol 6 mg
- Carbohydrate 44 g
- Fibre 7 g
- Sugars 27 g
- Protein 10 g
- Sodium 31 mg
- Potassium 585 mg
- Iron 2 mg
Ingredients
- 1 1/2 cups (375 mL) frozen pineapple
- 1 cup (250 mL) frozen mango
- 2 frozen bananas, peeled
- 1 cup (250 mL) plain Greek yogurt
- 1/2 cup (125 mL) cooked or canned chickpeas, drained & rinsed
- 1/2 cup (125 mL) light coconut milk
- juice of 1 lemon
- 1/2-inch (1 cm) knob of ginger, peeled & sliced
- 1 tsp (5 mL) turmeric powder
- 2 tsp (10 mL) honey, or more to taste
- 1 cup (250 mL) ice, plus more if desired
- 1 cup (250 mL) fresh raspberries (or thawed frozen raspberries)
Directions
Combine pineapple, mango, yogurt, bananas, chickpeas, coconut milk, lemon juice, ginger, and turmeric in a blender. Blend until smooth.
Add honey and ice, and blend again until smooth. Taste and adjust, adding more honey for a sweeter smoothie, or additional ice for a thicker consistency.
In a small bowl, mash raspberries with the back of a spoon.
To serve, pour the raspberry puree in a glass. Fill the remainder of the glass with the smoothie and stir to incorporate. Enjoy!
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