Most often, I find lunchtime to be pretty lacklustre. During school, I usually skip it all together, as it's just too much of a pain to put together and bring with me. However, if I am going to do lunch (and have really been trying to lately), it's going to be a smoothie. Now that we're not stuck in an arctic tundra, smoothie consumption doesn't have to be done while sitting in front of a space heater, which I very much appreciate. Smoothies are a great option on-the-go, and are an easy way to get in fruits, veggies, and superfoods. I find that there is a delicate art to constructing a smoothie that actually tastes good, and these three fit the bill.


These smoothie recipes contain three superfoods with pretty insane nutritional benefits. I've listed a few of the benefits here, but there are plenty more associated with each.

Cacao: Raw cacao is packed with antioxidants and minerals such as zinc, copper, sulphur, magnesium, and calcium.

Spirulina: Spirulina is also an antioxidant, promotes immune function, and is a good source of aminos. It is also high in Omega-3s, chlorophyll, B-vitamins, and calcium.

Wheatgrass: Wheatgrass is a good source of chlorophyll, which aids with liver function and stabilizing blood sugar among other things. It contains 17 aminos, all minerals, and vitamins such as A, C, and K.

Almond Butter Cup Smoothie


3/4 cup (175 mL) almond milk
1.5 TBSP (14 g) raw cacao powder
1 (100 g) banana, frozen
1 TBSP (16 g) raw almond butter
1 tsp cinnamon

Chocolate Mint Smoothie


3/4 cup (175 mL) almond milk
1.5 TBSP (14 g) raw cacao powder
1 scoop Sunwarrior protein powder
1/2 (50 g) banana, frozen
1/4 cup fresh mint
1 tsp spirulina

optional: raw honey or agave, to taste

Banana Wheatgrass Smoothie


3/4 cup (175 mL) cashew milk (recipe to follow)
1 (100 g) banana, frozen
handful kale
1 scoop MusclePharm banana protein powder
handful wheatgrass

CASHEW MILK // Makes 5 cups
In contrast to almond milk, cashew milk doesn't need to be strained after mixing, making it the easiest of the homemade nut milks to throw together. Cashew milk is delightfully creamy and is my preferred nut milk.

1 cup cashews
4 cups filtered water
4 dates, pitted
1 tsp cinnamon

Soak cashews in water for four hours or overnight. Drain and rinse cashews. In a high-speed blender, combine cashews with 2 cups of filtered water. Blend until thoroughly combined. Add remaining 2 cups of water, dates, and cinnamon. Blend for roughly two minutes. Keeps in the refrigerated for up to four days.

- s


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