Credit is due to my client Darren for creating the foundation for this recipe. I adapted it using lime and avocado for a consistently smooth and delicious flavour. This recipe is ideal for anyone who is wanting to reduce or eliminate sugar from their breakfast. If you have candida, you may need to use water instead of coconut water. Note that the Himalayan and Celtic sea salt are both naturally harvested and contain trace minerals that are not available in table salt or refined sea salts (if it pure white, it doesn’t have the trace minerals).
3 ice cubes
1 1/4 cup coconut water
2 c packed spinach
1/4 small avocado
juice of 1 large lime
pinch of Himalayan or Celtic sea salt
Blend til smooth.
Add:
3/4 scoop (23 g) of unsweetened natural whey protein (you could use vanilla as an option)
1 tb. ground flaxseed or chia seed (this is optional but recommended for extra fibre and Omega 3 fats)
Blend just long enough to incorporate the protein into the drink.
