My ebook Chef Amber’s Smoothies to Detox, Heal & Energize comes out tomorrow, so I’m giving you a sneak preview today!
One of my favorite tricks for smoothies these days is using frozen roasted vegetables instead of ice cubes for added nutrition, flavor, and texture. Just roast your chopped veggies (cauliflower and yams in this recipe) until cooked through, and then put a handful in a sandwich bag or container in the freezer. It’s easier if you portion out your veggies before freezing.
This smoothie uses collagen, which is an animal product, so this is not a vegan smoothie. The collagen makes this smoothie great for your skin, hair, nails and joints, and adds extra protein.
1 cup frozen roasted yams
½ cup frozen roasted califlower
½ cup coconut water
1 tbsp mct oil
6 brazil nuts
1 scoop protein powder
1 scoop collagen powder
2 tsp cinnamon
½ tsp matcha
1 cup ice
top with: fresh coconut, matcha, brazil nuts
Blend in your high speed blender until it has reached your desired consistency. Top with coconut, brazil nuts, and a little matcha, and enjoy!