This is an important recipe in the Little Green wheelhouse because it’s a special, celebratory, and very low fructose treat, which is great if you are immuno-compromised or fighting cancer.
You must make the chia pudding in advance, which divides up the work a bit, and the multi-colored smoothie part is done right before serving.
The key in low-fructose here is only including berries for flavor (berries are very low in sugar/fructose), zero bananas and replacing them with cauliflower, and the naturally sweet but low-fructose coconut milk for the chia pudding, and mangoes, which, while they contain fructose, have also been found to lower blood glucose.
If you are not concerned about low fructose, feel free to add additional fruit.
- 1 recipe chia pudding (see recipe link below)
- 1/2 cup riced cauliflower
- 1/2 cup frozen mango
- 1.5 cups almond milk
- 1 tsp. spirulina powder
- 1 packet pitaya (can also use acai)
- 1/2 cup frozen blackberries
- 1/2 cup frozen blueberries
- organic rose petals (optional)
- fresh berries for topping
- Make your chia pudding at least 6-8 hours in advance. Shake often to redistribute the chia seeds.
- At the time of serving, Set out 4 glasses, and divide the chia pudding equally among the base of the 4 glasses.
- In order to make the different colors of the smoothie, you are going to start with a light-colored base, pouring out a bit of the smoothie out of the blender into the parfait glasses as you add color.
- In your vitamix or blender, add the cauliflower, mango, and almond milk and blend well. Pour a little out into the glasses.
- If you want distinct bright pink and green layers, pour 3/4 cups of the smoothie out into a separate (5th) glass to reserve so that you can blend it later for the pink color.
- Back in the blender, For the green layer, add some spirulina, blend, and pour a bit more out into the 4 glasses.
- Add in the blackberries and blueberries to the blender, for a rich blue color, and distribute the remaining smoothie among the glasses.
- Quickly rinse the blender, pour back in the reserved yellow smoothie, and add the pitaya for the pink layer, blend, and pour in glasses.
- Top with organic rose petals and/or fresh berries.
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