Who knew that having two smoothies per day could bring so many health benefits?! And in ONLY 21 DAYS!! đ
âŁâŁSo, how does it work? Check the link and take the âĄď¸ “21 smoothie diet challenge”
Ingredients:
- 1 cup peaches
- 1/2 cup mango
- 1/4 avocado
- 1 teaspoon ginger
- 2 teaspoons lime juice
- 1 cup coconut water
Instructions:
-
Prepare the Ingredients:
- Peel and slice the peaches and mango into small pieces.
- Scoop out 1/4 of an avocado.
- Grate or finely chop the ginger.
- Squeeze fresh lime juice to get 2 teaspoons.
-
Blend the Ingredients:
- Add the peaches, mango, avocado, ginger, lime juice, and coconut water into a blender.
- Blend until smooth and creamy. If the smoothie is too thick, you can add a little more coconut water to reach your desired consistency.
-
Serve Immediately:
- Pour the smoothie into a glass and enjoy. This avocado smoothie is not only delicious but also helps with weight loss, making it a great addition to your diet.
Additional Tips:
- Calorie Information: This smoothie contains approximately 240 calories.
- Weight Loss Claim: With regular consumption and a balanced diet, this smoothie may help you lose up to 20 lbs in 2 weeks.
Enjoy this refreshing and satisfying Avocado Smoothie as a part of your weight loss journey!
![Follow @conveganence for daily vegan recipes!
â˘
Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
âŁ
â
Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
â
Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
â
Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
â
Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
