Pineapple Chia Smoothie With Herbs
Published May 21, 2013
Andrew Scrivani for The New York Times
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Ingredients
¼ ripe pineapple, cored, skinned and cut into 1-inch pieces (about 1 heaped cup, or/ 7 ounces)
1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked)
1 tablespoon sunflower seeds, soaked overnight in water and drained
½ cup carrot juice
1 tablespoon flat-leaf parsley leaves, firmly packed
4 to 5 fresh mint leaves
Ice cubes
Nutritional analysis per serving (1 servings)
47 grams carbs; 242 calories; 1 gram monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 9 grams fiber; 88 milligrams sodium; 5 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous.
- Step 2
Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (don’t worry, your smoothie won’t have this consistency). Add the remaining ingredients and blend for 1 full minute at high speed.
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