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I recently started using coconut water in my smoothies, and oh boy does it make them tasty! This recipe from Rachel at RachelCooks is on my plan for tomorrow morning; I have a mango on the counter just waiting to be used and just enough raspberries left in the freezer to make this. I love adding a little ginger for some zing and its anti inflammatory benefits, and I love to throw in some spinach for a dose of greens. And there you have it, today’s recipe, lol! Oh, would you like the details? Then turn to the end of the post.
But before you head off to the end, here’s what Rachel has to say about her smoothie …
It’s so packed full of crisp and bright flavors, thanks mainly to raspberry and mango. But really the key here is fresh ginger. The ginger really livens things up and makes it super refreshing and energizing.
Please turn to the Next Page for the recipe details …
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Recipe: Refreshing Raspberry and Mango Smoothie
Serves 2-3; 122 cals
Ingredients:
- 1 cup Raspberries, frozen
- 1 Banana
- 1 (or more) cups Coconut Water
- 1/2 teaspoon fresh Ginger, minced
- 2 tablespoons Flax seed, ground
- 1 cup Spinach
- 1 cup Mango, frozen or fresh, diced
Blend until smooth and enjoy. Add more coconut water if you wish to adjust the thickness.
Source: RachelCooks
Photo: RachelCooks
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