This is a yummy punch of smoothy-ness with a crunch, which I love. It makes ‘chewing your liquids’ much easier to do! A girlfriend of mine at work made this yummy concoction, which is a modification of a wonderful recipe under the same name from Lexie’s Kitchen, my all time favorite food blog.
Gluten-Free, Citrus-Free, Dairy-Free, Nightshade-Free, Sweetener-Free,Vegan
Serves: 4 (large servings!)
Prep Time: 10 minutes (if you have an already roasted spaghetti squash on hand )
Ingredients (go organic girl!):
- ½ roasted (just enough to soften it) spaghetti squash
- 1 c strawberries
- 1 banana
- 12 baby carrots
- 1 cucumber, peeled
- 1 c coconut water
- ¼ cup pomegranate juice (to help with the color)
1. Add all ingredients to a high-powered blender. Blend on high until smooth.
2. Chill and serve!
Note: You could definitely add 1 tsp. Chia seeds and sweeten with a touch of Stevia if you’d like.