I made this green smoothie in honor of St. Patrick’s Day, but it’s great for any time of the year. This smoothie uses avocado. If you haven’t tried using avocados for smoothies (or other desserts), you might find this prospect a little intimidating. I certainly felt that way for a while. I never ate avocados while I was growing up. I didn’t like the soft texture and the taste didn’t do anything for me.
Now I eat them all of the time!
Since starting the Specific Carbohydrate Diet I have discovered several foods I never ate before or thought I didn’t like. Sometimes you just need to expand your horizons. Since there are lots of things that have to be cut out, it’s always nice to be able to add something in.
Avocados give smoothies a nice, creamy texture. They are also nutrient dense and have healthy fats. This all makes for a very satisfying snack or breakfast. When using an avocado for a smoothie (or almost any time), you’ll want to make sure it is ripe. An underripe avocado won’t blend as well and doesn’t have the sweet taste you want for a smoothie.
For the mint flavor I used strongly brewed Super Mint tea, but you could also use regular peppermint tea or fresh mint leaves. I also froze my coconut milk into cubes that equaled a tablespoon each. If you don’t have frozen coconut milk, you can add some ice to the blender.
In addition to the coconut milk, I used some SCD yogurt. It all resulted in a thick, creamy, and delicious shake!
SCD Recipe: Shamrock Smoothie
- 2 tea bags mint herbal tea
- 1/2 cup water
- 6 tbsp coconut milk (frozen)
- 1 cup plain SCD yogurt
- 1 small ripe avocado- peeled
- 2 tbsp honey
- 1 tsp vanilla
- 1/4 tsp lemon juice
Boil half cup water and steep the two mint tea bags for 10 - 15 minutes
Add all ingredients, including brewed mint tea to blender
Blend 1 - 2 minutes until smooth
I placed my smoothie in the freezer for a few minutes while cleaning up and it added a nice chill to it
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