This smoothie is on the savory side, but such a refreshing way to detox in the morning. Hibiscus flowers have a lovely floral, tart flavor and are perfect when paired with fresh berries. If you don’t mind added sugar, a little honey tastes wonderful in lieu of more fruit. If zucchini smoothies aren’t your bag and you don’t mind the added sugar, a banana is a great substitution. As is, this smoothie is low sugar and low FODMAP.
Total Time
10min
4.5
2 Ratings
Author: Feed Me Phoebe
Servings:
2
Ingredients
•
1
Tbsp
Dried Hibiscus Flowers
•
1
cup
Water
, boiled
•
1/2
in
Fresh Ginger
, peeled
•
1
Small
Zucchini
, cubed
•
1/2
cup
Frozen Raspberries
•
1/2
cup
Almond Milk
or Coconut, Hemp or Oat Milk.
•
to taste
Hemp Hearts
•
to taste
Fresh Raspberries
•
to taste
Bee Pollen
Cooking Instructions
1.
To make the hibiscus concentrate, steep Dried Hibiscus Flowers (1 Tbsp) in Water (1 cup). Allow to sit for 15 minutes. Strain and chill in the fridge until ready to use.
2.
In a blender bowl, combine the Fresh Ginger (1/2 in), Zucchini (1), Frozen Raspberries (1/2 cup), Almond Milk (1/2 cup) and hibiscus concentrate. Puree until smooth, adding more hibiscus concentrate or nut milk until you reach your desired consistency.
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