Health is my passion and finding ways to “wow” tastebuds while catering to dietary restrictions such as gluten intolerance is my speciality. I love the looks on people’s faces when they taste food that has been created with less … that is, to remove all the meat, or all the gluten, or all the sugar and still have them LOVE it, is what I’m all about.

Why do I love smoothies? Because they rock!

They are quick to make, and because the ingredients are blended, it’s easy for my body to exact the nutrients from them I need.

They are portable so I can take them with me to the gym or work, or even to the beach. I often add powdered or liquid forms of supplement as well for an added nutrient kick if I’m feeling the need. What’s not to love!

My recipes are all about health, but not at the expense of enjoyment so these smoothies are dairy-free and sugar-free but they still taste great and fill you up.

I have given my favourite brands for some of the ingredients but feel free to substitute as you need to.

Choose any dairy free milk you like for these recipes. It could be nut milk, seed milk, soy milk or rice milk (although rice milk will give a, less creamy and much sweeter result). I like to make my own milk or buy unsweetened ones so I’m not consuming unnecessary extra sugar/calories.

The variations are endless, but here are just a few I wanted to share with you. I hope you like them as much as I do.

 

Banana Sunshine Smoothie

  • Half of a ripe banana
  • 1 tablespoon Ezy Protein, protein powder
  • Honey to taste (optional)
  • 400 ml nut milk of choice

 

Rock’n Choc Mint

  • 1 heaped dessertspoon hemp protein
  • 1 heaped dessertspoon cacao powder (Blooker Brand)
  • 1-2 drops of peppermint oil
  • Organic maple syrup to taste (or use a stevia sweetened protein powder instead of hemp and omit the maple syrup to make this a sugar free option)
  • 400 ml dairy-free milk of choice

 

Keep Me Healthy Smoothie

  • 1 turmeric capsule (Bioceuticals); empty capsule into the blender
  • 1 tablespoon spirulina powder ( Hawaiian Pacifica)
  • 2 teaspoons chia oil ( The Chia Company)
  • 1/3 cup vanilla protein powder that is sweetened with stevia ( Ezy Protein)
  • 400 ml dairy-free milk of choice

 

 

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Alison Brown

Alison Brown is the owner of Whole Bites Cooking, She has been cooking since she was tall enough to stand on a chair to help stir the cake batters at home and she loves to share what she does with anyone who’ll listen. Becoming vegetarian in 2000 was a huge turning in her relationship with food and health, and now she considers herself lucky enough to share what she loves to do for a living.