This chocolate smoothie is a little different. Not only does it use raspberries to provide the sweetness and a touch of vitamin C, but also rhubarb, which boosts calcium (a nutrient many people struggle to get enough of) along with magnesium, potassium, manganese and vitamin K1.
Feel free to add other ingredients depending on your nutritional goals and to your tastes.
If you make a batch of the rhubarb and raspberry mix you can add it to your smoothies all week.
One serve provides 145 calories, 4 g protein, 4 g fat and 6 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 120 g (4 oz) rhubarb, chopped
- 1 tbsp raspberries, frozen
- 1 cup almond milk
- 2 tsp raw cacao powder
- Pre-heat oven to 180°C/360°F (bake)
- Place rhubarb and raspberries in a small baking tray, add a splash of water and cover with foil.
- Bake for 15 minutes or until tender. Let cool.
- In a blender add almond milk, rhubarb mixture and cacao powder.
- Blend well and serve.
This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.
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