From our family kitchen
Green tofu smoothie
Published
When you’re running low on time in the morning, this makes a great breakfast on-the-go. Simply blitz it up, pour it into a recycled Lucy Bee jar, and run!
Serves 1
Ingredients
- 20g Lucy Bee coconut oil
- 200ml coconut water
- 100g silken tofu
- 30g spinach, ½ avocado, 1 kiwi, peeled and 50g mango or pineapple flesh
- 1 tsp lucuma powder
- 1 tbsp Healthy Seed Mix (see book page 182)
Method
Put all the ingredients in a blender, then blitz to a smooth mixture. Serve immediately, topped with desiccated coconut, goji berries or cacao nibs if you like.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story