I love green smoothies, not because of any detoxing nonsense (the British Dietetic Association have an excellent detox fact sheet) but just because they’re a great way to get an extra portion of fruit and veg in. In the past year I’ve been seeing a lot more smoothies appearing on people’s food diaries. Unfortunately the large amount of fruit taken in one sitting makes most of them unsuitable on the low FODMAP diet so going green makes sense and is an easy way to still get 2 of your 5 a day in. I think almond milk works well in green smoothies and, as mentioned before in my Breakfast Smoothie post, choose one that’s fortified with calcium but feel free to change it for any suitable low FODMAP milk. I’ve specified frozen blueberries because I think green smoothies need to be served cold and these help to get the temperature right but if using fresh just add some ice.
- 2 large handfuls baby spinach
- 2 tablespoons frozen blueberries
- 2 inches cucumber
- 1 teaspoon linseeds
- A few mint leaves
- 250ml almond milk
- Place all the ingredients into a blender and blend on high speed until completely smooth, best served cold