A surprisingly stunning combination, grapefruit and fennel are both rich in vitamin C, phytonutrients, antioxidants, and potassium. The blend serves up anti-inflammatory and detox power that helps boost immunity, scavenge harmful free radicals and aid digestion.
1/2 cup (120ml) water
1/2 small fennel bulb, cored, trimmed of stalks, and chopped
1 medium red grapefruit, peel and pith removed, seeded, and cut into chunks
1 green apple, skin on, cored and chopped
1/4 medium avocado, pitted and peeled
1 1/2 tablespoons freshly squeezed lemon juice
15 drops alcohol-free liquid stevia, plus more to taste
1 1/2 cups (190g) ice cubes
1 cup (27g) loosely packed baby spinach
1 teaspoon flaxseed oil
1 teaspoon pomegranate powder
1. Throw all of the ingredients (except the ice cubes) into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.
2. Add the ice and blast for a few seconds more, until smooth and chilled.
Photo by Erin Kunkel from The Blender Girl Smoothies app © Tess Masters, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Recipe from The Blender Girl Smoothies app © Tess Masters, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.