Rhubarb is a great way to get vitamins A, C and K1, manganese, calcium, potassium and copper. The raspberries add some sweetness.
This smoothie recipe is based on almond milk, which provides tons of choline, vitamins D and E, copper, iron, magnesium, manganese, potassium and even more calcium.
This recipe uses almond milk, which also helps to keep calories low and maximise nutrient density, but you can use a different base (e.g. coconut water) and add other ingredients based on your nutritional goals and your taste.
If you make a batch of the rhubarb and raspberry mix, you can add it to your smoothies all week.
Scorecard
- Diet Quality Score = 67%
- Satiety Index Score = 75%
- Protein % = 18%
- P:E ratio = 0.4
Macros
One serving provides 57 calories, 2 g of protein, 3 g of fat and 4 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 120 g (4.2 oz) rhubarb, chopped
- 1 Tbsp raspberries, frozen
- 1 cup almond milk
Directions
- Preheat 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 and the rhubarb-raspberry mixture.
- Blend well and serve.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
