Lupini Smoothie
Today is World Pulses Day! We all know how healthy legumes are, but today I want to give a little bit of extra love to the white lupini bean. About six months ago, I wrote a blog about this healthy, Dutch-produced legume in conjunction with Food Forward and also made delicious falafel with them. This time I’ve made a smoothie using these Dutch, sustainable beans. This smoothie is link in the chain and gives you a tasty boost to start your day (something I could definitely use now that I’m a mama, hehe.
Want to go completely local? Swap out the banana for a pear, the lemon for a handful of cranberries and the coconut yogurt for dairy yogurt. Who’s with me? Tag @RensKroes in your smoothie-related posts. Cheers!
10 minutes
Portion
1 large jar
Shelf life
Serve direct or 1 day in an airtight jar
Supplies
Blender
Ingredients
3 tbsp white lupini beans, soaked and boiled or from jar (drained)
1 banana
2 handfuls (frozen) blueberries
200 ml/scant 1 cup almond milk
2 tbsp coconut yogurt
1/4 tsp vanilla powder (optional)
Combine all the ingredients in a blender and blitz until smooth. Pour into a glass and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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