Very Lemony Coconut & Mint Cheesecake Smoothie
By Amy Crawford
This little number was a total accident and the result of leftovers - often the very best of creations I find. Too many lemons, a little left over coconut cream and some yoghurt - surely that equals cheesecake?! Seriously, give this number a whirl. It is so simple and so totally delicious. The yoghurt gives it it's cheesecakey, tangy flavour and is a pertinent addition. The lemon is very lemony...and perfectly partnered with the mint.
1 cup almond milk (or milk of choice)
1 scoop pure whey protein (or an egg, optional)
6 mint leaves
Grated peel of 1/2 lemon
Juice of 1/2 a lemon
2 tablespoons coconut cream
2 tablespoons natural yoghurt
1-2 tablespoons coconut nectar, to taste (or choice of sweetener)
1 tablespoon chia seeds
1 tablespoon ground flaxseed or LSA
1/4 teaspoon vanilla powder or essence
Throw all of the above in a blender and blend until smooth. I let mine sit for 15 mins to let the chia seeds work their magic and thicken it up even more.