The Inspo: I’ve been struggling a little behind the scenes as I gear up for another surgery - this time on my shoulder. I have a pretty severe labrum tear (thanking my job as a chef for this one) that has been followed by frozen shoulder (which we can thank my endometriosis and chronic inflammation for). Beyond my overall frustration that I’ll lose independence again for a bit, I am on a mission to reduce my inflammation & loosen my shoulder before surgery to make recovery all that much better. I never thought I’d be getting another surgery just 9 months post-op from excision for endo but here’s to hoping my luck will turn around after this! So with that, I give you the Kiwi Crush Smoothie. 20g of plant protein without any protein powder, tons of fiber, antioxidants and vitamins. This is the exact kind of smoothie my body is craving right now and I hope you love it too!
The Hero Ingredient: Kiwi is that girl today. Eating just 2 kiwis a day gives you over 140% of your daily vitamin C and about 50% of your daily vitamin k. It is one of my favorite fruits for immune heath + regulation and is also incredible for digestion thanks to an enzyme called actinidin.
Bai’s Tip: I personally love to freeze the kiwis and steam the spinach (you can freeze this too!) ahead of time. It really improves the texture of the smoothie and allows it to be cold cold cold. I personally need my smoothies to be frigid - so if you’re like me, this hack will work wonders with no ice needed!
Not sure yet? Start with a free trial and see what it feels like to have a seat at the table. 🥗
Makes 2 smoothies
For the chia seed pudding base:
2/3 cups chia seeds
3/4 cups unsweetened soy milk
3 tbsp maple syrup
1 tsp vanilla extract (optional)
For the kiwi crush smoothie:
1 cup steamed spinach
1 cup frozen kiwi, optional skin removed (about 2 kiwis)
1 cup frozen passionfruit
1/2 medium frozen banana
3 tbsp hemp seeds
1/2 large lime, juiced
1 cup unsweetened soy milk
1/2 cup coconut water
Grab a (32oz) mason jar and add the chia seeds, soy milk, and maple syrup. (Optional for vanilla extract.) Stir with a fork for 1-2 minutes, then stir every 10 minutes for about 30 minutes or until you have a thick chia pudding consistency. Set aside.
Next, grab a steamer basket and steam the spinach for 2-3 minutes or until it’s fully soft and wilted. Set aside.
When the chia seed pudding is set and ready, go ahead and start making the smoothie. Toss the steamed spinach, kiwi, passionfruit, banana, hemp seeds, lime juice, soy milk, and coconut water into a high powered blender. Blend on high for 60 seconds or until fully smooth.
Grab two (16 oz) wide mouth jars, and pour in the about 3/4 cup of the chia pudding into the bottom of each jar. Save and store the leftover chia pudding in an airtight container in the fridge and consume within 4-5 days. 🥰
Distribute the entire smoothie evenly over the chia pudding in both jars. Garnish with a kiwi slice, and enjoy immediately while everything is cold!
Store any leftover smoothie in an airtight container in the fridge, and consume within 24 hours.
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