It’s no secret that I love to use my high speed blender and the fact is that I use it every single day to create fast, nutrient dense, delicious recipes that nourish and fuel my body.
Today I wanted to change things up a bit and so I threw in some different veg than usual to create a colorful and tasty lunch.
For 1 meal sized serving:
Half of a peeled cucumber
Half of a peeled raw beet
Three 1/2 inch slices of a fennel bulb
One small zucchini peeled
Two tbsp Organic Tahini
One tbsp MCT oil
1/2 tbsp chia seeds
One tbsp Soy Lecithin (non-gmo)
One tbsp cacao powder
One 1/2 inch slice of aloe vera inner fillet
2 whole organic dried cloves
1-2 tsp organic cinnamon
One scoop of Vega vanilla protein smoothie
One tbsp collagen protein
Blend everything except the protein to a smooth consistency.
Add the protein and blend gently until combined.
Using a spatula transfer the mixture to your desired serving dish.
Top with organic coconut shreds.
From this recipe we’re getting a great dose of vitamins, minerals and phytonutrients from the vegetables.
A great dose of fat and calcium from the Tahini.
Phospholipids and choline from the lecithin.
Clean, easily digestible protein from the Vega and Collagen.
And some great medicinal benefits from the Aloe, cinnamon, cacao and cloves.
If you want it cold just stick it in the fridge or freezer until it reaches the desired temp and consistency.
I was eating this in the middle of a cold Canadian Winter so room temp was just fine.
I also had this on a recovery day after a relatively heavy training session so for some this may be too a little too much fat and protein for your needs, in which case just eat until you’re satisfied – taking time to chew – and save any leftovers for later.
Try it out and experiment to see what you enjoy the most and please share any favorite combinations you come across.
Be well and stay nourished!