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Banana Coconut Smoothie

Serves 4

Smoothies are a delicious way to get some nutrients in a hurry. They work with fresh fruit, dried fruit, veggies, dairy and non-dairy milks. They’re wonderful for kids, too. I’ve always loved smoothies but only really started making them (religiously) a couple of years ago for one of my clients during chemo treatments. They worked like a charm when the appetite waned!

Coconut milk is not only delicious, it is incredibly nutritious. Coconut milk and oil contain lauric acid (which is also present in Mother’s milk) and has anti-viral and anti-bacterial properties. Coconut contains saturated fat but it is assimilated into the body better because it is veggie derived. Saturated fats feed the brain and are necessary for hormone production. They deliver calcium to our bones, actually protect our cardiovascular health and are important for our immunity. I know that’s not what we grew up believing but it’s true!

(Check out Weston A. Price for more info on fats.) I practically lived on these for most of my pregnancy (and one with a cacao variation). They’re also great for kids!

You’ll need: 2-3 Medjool dates 1 C coconut milk 1 C coconut water (or plain water works well, too) 2-3 ripe bananas 1 T ground flax seeds 1 T almond butter 1 T coconut oil 1 t vanilla extract 6 ice cubes ground cinnamon, optional (for garnish) To make:

1. Add dates and coconut milk to blender and blend thoroughly to break up dates as much as possible. 2. Add the rest of the ingredients and blend well. For a thicker consistency, add more ice. 3. Serve with a pinch of cinnamon on top. 4. Enjoy!

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