Spearmint Smoothie summer breakfast

Spearmint Smoothie

Now summer is upon us I thought it would be great to present something refreshing and cold.

This is just like a yummy spearmint thick shake without the dairy and refined sugars. You can add more mint leaves for extra mintiness (if that's a word). This isn't just a fresh tasting smoothie, it's nutritionally balanced to get you through to lunch without snacking. Optional extras that I add to my smoothies are, 1 tablespoon of gelatin (Great Lakes green carton), probiotics and super greens powder if I haven't got fresh greens on hand.

Click here to view and print the SPEARMINT SMOOTHIE recipe


  • 1 Tbsp chia seeds
  • 1/4 cup filtered water, to soak chia
  • 2 Tbsp sunflower seeds
  • 5 brazil nuts
  • 1 lge celery stick, plus some leaves
  • 1 sml or 1/2 lge Lebanese cucumber(s)
  • 1 frozen mango cheek(s)
  • 1 or 2 pitted Medjool dates
  • 12 - 14 lge mint leaves, or more to taste
  • 1/2 - 3/4 cup coconut water, or filtered water
  • 1/2 cup coconut milk
  • 1 Tbsp hemp oil, or flaxseed oil
  • 3/4 tsp cinnamon
  • A good pinch pink Himalayan salt
  • 1 cup ice cubes


Add to a high speed blender the chia and 1/4 cup of water, give the blender jug a swirl by hand to mix. Add remaining ingredients, chop celery and cucumber into a few pieces before adding. Include any optionals like gelatin, probiotics or greens powder.

Start blender on variable speed and turn to high. Blend until smooth. Check consistency and taste, add more liquid or mint leaves if required, blend.

Drink immediately.

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