Recipe: 2020 Maca, medjool and chia smoothie

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Maca, medjool and chia smoothie. This recipe is a great way to get two of our favorite Peruvian superfoods into your diet, Maca and Chia. Beet and Chia Seeds Smoothie with Fruit. This delicious vegan maca smoothie tastes like a chocolate malt!

Smoothie Bowl Vegan Smoothies Vegan Smoothie Bol Smoothie Prep Breakfast Smoothies Smoothie Drinks Green Smoothies Detox Drinks Flaxseed CHIA PUDDING easy Breakfast with chocolate peanut butter and NO lumps! Smoothies can be a great way to supplement for extra fruits and veggies every day! In a small bowl, mix together the chopped date, Coconut Palm Sugar and cinnamon. You can have Maca, medjool and chia smoothie using 4 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Maca, medjool and chia smoothie

  1. Prepare 1 cup of chilled coconut milk or any milk of your choice.
  2. You need 3 Tablespoons of chia seeds (no need to soak).
  3. You need 2 of medjool dates, seeds removed.
  4. You need 1 Tablespoon of Maca powder (found at any dischem or health store).

The last ingredient of coconut milk or water is to get the smoothie to a drinkable consistency, and how much may vary on how much water is in your dates and chia, etc. This almond butter chia seed smoothie is just so silly simple. Ocassionally, I'll toss in some oats for added thickness, flavor and fiber! I always have the ingredients for this smoothie on hand, and it's perfect to use as a blank canvas for other smoothie add-ins, such as maca powder, hemp seeds.

Maca, medjool and chia smoothie step by step

  1. Blend the milk, chia seeds, dates and maca powder together until smooth..
  2. Bon Appétit.

This thick and creamy, salted tahini maca smoothie is packed with flavour and nutrition high in protein and has a secret healthy ingredient: cauliflower! This Salted Tahini Maca Smoothie is a little different but it's really, really yummy and very filling and satisfying. Photo about Banana, honey, maca powder and chia seed smoothie. Maca is an herbaceous plant native to the high Andean Mountains of Bolivia and Peru. It is one of the only food plants in the world able to thrive at such a high altitude.

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