I Quit Sugar for Life (22 page)

Blitz the whole hazelnuts in a blender. Follow the instructions for 2 tablespoons whole hazelnuts the Snickery Pumpkin Mud Smoothie (above), but omit the pumpkin, replace the
peanut butter with the hazelnuts and add the black coffee.

SERVES

Enjoy this pacifying beverage on windy, unbalanced days when your Vata energy is out of whack. There’s no need to add stevia or syrup to this
lovely earthing drink, although 1 teaspoon of coconut oil will add enough sweetness if you’re after some.

Throw the almonds and milk into a blender and blend until smooth. Stir through the spices. Pour into 2 glass jars and heat in a microwave gently to serve.

MAKES

Throw the oats, chia seeds, milk, protein powder and vanilla into a blender and blend until smooth. Pour into 2 jars, put the lids on and leave to soak overnight in the fridge,
lids on. Using a stick blender on a low speed, add the peanut or almond butter to the Whipped Coconut Cream ½ tablespoon at time. Add the syrup and blend a little more, then store in the
fridge overnight. In the morning top with the strawberry jam and the peanut butter whip.

NOTE:
You can make the peanut butter whip in bulk using the whole quantity of Whipped Coconut Cream, 3–4 tablespoons peanut
butter and 2 teaspoons rice malt syrup. It will keep in the fridge for a week (although you might need to rewhip it to get it fluffy again).

FOUR WAYS
to have a Green Glowin’ Skin Smoothie

There are many ways to skin a cucumber and make yourself a cleansing green juice. I have my principles, however.

I blend or purée; I ‘juice’ using a blender not a juicer. That is, I blitz and consume the whole vegetable and fruit, rather than extract the juice only. I
throw in pips and all (and a little zest from lemons and limes – they’re said to be cancer-fighting). Fibre is important, especially if you’re using a little fruit or
high-fructose vegetables. Besides, tossing out the fibre is a bad case of food wastage. Making my smoothies this way also means I don’t need an expensive juicer to clutter my kitchen.

I use a high-powered blender, although a regular blender will do the job, too. If using the former, add extra ice (and place it, along with hard veggies, in the blender first). If
using the latter, stick to softer greens like cucumber, lettuce, baby spinach and watercress.

I incorporate some fat – avocado, coconut, milk and/or chia seeds. The goodness from green vegetables is best absorbed with fat so it’s a bad case of wasted vitamins
if you don’t have a little in the mix.
The most important vitamins in vegetables – A, E, D and K – are only absorbed when eaten with fat.
I also try to
incorporate some protein, to make my cup floweth over and become a full meal.

Place the ingredients in the blender in the order listed, and add water as required. Blend until smooth (not too long as it will heat the greens) and divide between 2 glass
jars with lids, or insulated KeepCups.