ASIAN VEGETABLE NOODLE SOUP

I think I have a new favourite smoothie ingredient.

Scratch that.

I definitely have a new favourite smoothie ingredient. Or at least one that I can add to my list of favourite smoothie ingredients, since I’m pretty sure I could never willingly abandon frozen bananas and raw oats. They complete me. And I purposely left them out of this recipe just so I’d know it was 100% the new guy that was responsible for the awesomeness that this smoothie ended up turning into.

Did that paragraph even make sense? Because it did in my head, but it kind of feels like a compound sentence now that I go back and look at it.


Doesn’t matter. I digress. Here’s the new guy…

With “the new guy” being an avocado, in case I completely failed in my attempt at photographing one creatively and you have no idea what you’re looking at.

And I know what you’re thinking. And I know it doesn’t sound like it should work in your mind. But promise me that you’ll abandon any negative preconceptions and try it out at least once.

Because it might blow your mind like it did mine…

Ingredients

  • 1/2 cup (120 ml) unsweetened vanilla almond milk
  • 1/2 cup (110 g) plain yogurt*
  • 1 cup (30 g) baby spinach
  • 1/2 cup (70 g) frozen blueberries
  • 1/2 ripe avocado (~50 g)
  • 2 - 3 tsp (10 - 15 ml) maple syrup**

Directions

  1. Place all ingredients into any standard blender in the order listed and blend until smooth. Transfer to a glass, top with any additional toppings of choice, and enjoy immediately.
  2. ..................................


for full recipes please see : www.runningwithspoons.com

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