My Favourite Green Smoothie (Vegan, Gluten-Free, Soy-Free and Raw)

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I’m a sporadic smoothie drinker. Something about using the blender creates a mental block for me. Hmmm… Anyhow, as I’ve said before spring means green and the tricky bright colour of this smoothie belies the delicious fruity fun underneath. Plus side, my husband is able to have all the ingredients in this smoothie with no troubles at all.

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My Favourite Green Smoothie
Makes 4 cups

1 cup green grapes
1 cup fresh or frozen mango
Several handfuls greens of your choice (I think baby kale is best)
1 cups water, plus more for thinning to desired texture or to get your crappy blender to work
2 tablespoons ground flax (optional)
Lemon wedges (optional)

Throw all ingredients together in a blender and let them go. If you have a weak blender, reserve some water and pour that in, whenever it needs to get moving. I love a squeeze of lemon on top, but this is already a little tart, so take caution.

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Tropical Mousse (Vegan, Gluten-Free, Soy-Free and Raw)

This recipe is so easy! It’s fresh, creamy and so refreshing! Summer is fast approaching in the northern hemisphere and mousse like this makes for a perfect warm-weather dessert.

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Makes 2 servings (but I won’t judge you if it’s just one)

2 ripeĀ ataulfo mangos
1 cup pineapple cubes
1 cup full fat coconut milk
Juice of one lime
1/2 teaspoon lime zest
Raspberries and mint, for garnish

In a food processor or high powered blender, combine the mangos, pineapple, coconut milk, lime juice and lime zest and blitz until soft and creamy. Pour into serving glasses, layering with fresh raspberries and topping with mint leaves and more raspberries.

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