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Creamy Tangelo Ginger and Blueberry Smoothie

Yields2 ServingsPrep Time5 minsTotal Time5 mins

I am always a little sad when citrus season comes to an end, especially the end of one of my favorite seasonal citrus fruits, tangelos. This smoothie is loaded with antioxidants, in particular flavonoids from the tangelo zest. Make sure that you wash your citrus well using a produce wash. An inexpensive yet effective method to wash produce is to use apple cider vinegar. I learned it from my the lovely Celiac blogger Christina of Buenqamino. Dilute 1-2 Tbsp of apple cider vinegar in one cup of water. Add your produce and submerge them in water for a minimum of 10 minutes. Apple cider vinegar actually helps to remove pesticides, wax and dirt. Ginger, a powerful anti-inflammatory is one of my favourite smoothie staples. I always have some on hand to add to smoothies. Another one of my favourite smoothie staples is frozen organic cauliflower. I use it instead of bananas. I've been asked if it makes the smoothie taste weird. Not at all, in fact when you put the right ingredients together in a smoothie, you won't even detect it. You will even fool your kiddos!! If you use fresh cauliflower it will be too mealy in your smoothie and the texture will not be nice. So use frozen, you won't regret it! If you don't have any yogurt you can use dairy free milk in it's place, your smoothie just won't be as thick.

 1 Tangelo, zested and then peeled and chopped in half, seeds removed
 ¾ cup Frozen Blueberries
 ¾ cup Frozen Cauliflower Florets
 1 1.5 inch(4cm) piece of peeled fresh ginger root
 1 cup Non Dairy Yogurt or Non Dairy Milk
 ¼ cup Non Dairy Milk
 3 Dates, soaked for 5 minutes in hot water, then pitted
 1 ½ tbsp Hemp Hearts

Place all of the ingredients in a high powered blender and blend for at least 2 minutes or until smooth. Store extra serving in a covered glass jar, ready for the next days breakfast.

Nutrition Facts

Serving Size 1 1/2 cups

Servings 0