Coconut Pineapple Pumpkin Seed Smoothie — Recipes for Health
Andrew Scrivani for The New York Times
I got the idea of making ice cubes with coconut milk from the nutritionist Jonny Bowden. You get the welcome coconut flavor, always compatible with pineapple, and the icy texture, but not so much coconut milk that the calories skyrocket.
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
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1/4 pineapple, peeled, cored and cut into chunks (about 7 ounces / 200 grams)
1/2 cup freshly squeezed orange juice
2 tablespoons soaked pumpkin seeds
1 slice ginger, peeled
1 teaspoon honey or agave nectar
1 tablespoon fresh lime juice
2 to 3 low-fat coconut milk ice cubes (1 1/2 tablespoons low-fat coconut milk per ice cube)
Up to 1/8 teaspoon turmeric
Place all of the ingredients except the turmeric in a blender and blend at high speed for a full minute. Pour into a glass, sprinkle with turmeric, and enjoy.
Yield: 1 serving.
Advance preparation: This is best when drunk right away.
Nutritional information per serving: 300 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 50 grams carbohydrates; 4 grams dietary fiber; 22 milligrams sodium; 7 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
