Learn how to prepare a dairy-free, vegan ginger smoothie made with coconut milk. It's simple, delicious and low in carbs. Need more reasons to try it?
Ginger, with its spicy, lush and lemony flavor, is a subway stem that is highly prized in Asian cuisine. It flavors rice stews, sweet and sour sauces, desserts and both hot and cold drinks, but it is also considered a remedy for the relief of intestinal problems, nausea and vomiting, among others, apart from being a good anti-inflammatory and antiseptic.
The multiple virtues attributed to ginger are mainly due to its richness in volatile oils. But it also contains phenolic substances, proteolytic enzymes, linoleic acid, vitamins (especially vitamin B6 and vitamin C) and minerals such as calcium, magnesium, phosphorus and potassium.)
- 75 ml coconut milk
- 150 ml of water
- 2 tablespoons lime/lemon juice
- 30 g frozen spinach
- 2 teaspoons fresh ginger, grated
- Mix all ingredients.
- Sprinkle with grated ginger and serve.
Your ginger smoothie is ready! A tip? If you want it for breakfast, prepare it in advance. It will keep for up to two days in the fridge, but don't forget to cover it tightly and shake it before drinking.
Prepare this delicious recipe at home and share the results with us at social networks tagging us or using the hashtag #recetaPlameca, so we can share them with the rest of our followers. Enjoy!