This is my current favourite smoothie. Carob doesn’t taste like chocolate, so don’t think of it as a substitute because it has its own merits. During the war, people would eat carob pods as a way of surviving the food shortages. The bushy tree grows to about 18m high. They are low maintenance and tolerate drought conditions.
The carob and aloe vera in this smoothie are fantastic for inflammation. Use cocoa if you want.
1 tsp carob or cocoa
½ cup of almond milk, rice milk or milk
1 tbsp aloe vera (optional)
1 tsp honey (optional)
dash of cinnamon (optional)
- Add all ingredients to a blender and mix until smooth.
This is an great way to have your two fruits a day. I think we have lost the strawberries that were growing in the hanging basket. I might have forgotten to water them for about a week, as they aren’t near the rest of the fruit trees and vegetable beds. I adore the taste of home-grown strawberries, but at the moment they’re not contributing anything to our challenge. My second lot are doing well, so I’ll need to be more diligent with them.
I’ve used frozen strawberries for this recipe, but you can substitute any of the other berries. Adjust the quantities to suit your taste, but if you are using frozen items make sure your blender can do ice, otherwise you might wreck the blades. The mixture is thick, so you may like to add more liquid to serve 2 people. I also add a spoonful of flaxseed oil to keep my skin healthy, but that’s optional.
½ cup fresh or frozen strawberries
1/4 cup of almond milk, rice milk, or milk
1 banana, small, cubed
1 teaspoon honey
4 ice cubes (optional)
- Place all ingredients in a blender and blend until smooth.