Ingredients
1 ServingsProduce
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Lemon 1
Dry Goods
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Cashew Nuts 1/4 cup
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Bee Pollen 1 Tbsp
Pantry
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Black Pepper 1 pinch
Dairy & Eggs
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Plain Drinkable Yogurt 1 cup
Canned/Bottled Goods
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Honey 2 tsp
Frozen Products
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Frozen Bananas 1/2 cup
Spices
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Fine Grain Salt 1 pinch
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Ground Turmeric 1 tsp
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Vanilla Extract 1/2 tsp
Preparation
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Add Liquid
Pour yogurt into blender.
- 1 cup , dairy or dairy free Plain Drinkable Yogurt
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Add Bee Pollen
Add bee pollen to blender.
- 1 Tbsp Bee Pollen
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Prep Ingredients
Prepare lemon, reserving all the lemon peel but only half of whole lemon.
- 1 , peeled, halved, seeds removed Lemon
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Assemble Smoothie
Add all ingredients to blender. (Add ice if desired. Use sparingly to avoid diluting smoothie.) How to soak nuts: Place nuts in a jar or bowl. Cover with water and let soak at room temperature for 4 hours, or in the fridge overnight. Drain and rinse before use. Tip: Adding a pinch of black pepper helps activate turmeric’s benefits and the salt makes the taste more complex.
- 1/4 cup , soaked for 4 hours or overnight Cashew Nuts
- 1/2 cup , sliced Frozen Bananas
- 1/2 tsp Vanilla Extract
- 1 tsp Ground Turmeric
- 2 tsp , or to taste Honey
- 1 pinch Fine Grain Salt
- 1 pinch Black Pepper
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Mix It Up
Blend until smooth adding more liquid if smoothie feels too thick.
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Sip Sip, Hooray!
Pour into a glass and enjoy immediately!
![](https://www.innit.com/meal-service/en-US/images/Meal-smoothies%3A%20smoothies-c-liquid-dri_yog%2Bsmoothies-c-flavor-lem_tar_dri%2Bsmoothies-c-nutrition_boost-be%2Bbld-smo-lt_yog_1587595703268_960x960.jpg)
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 490 kcal | |
Total Fat | 17 g | 21% |
Total Saturated Fat | 4.5 g | 22% |
Unsaturated Fat | 12 g | |
Low Cholesterol
![]() |
10 mg | 4% |
Low Sodium
![]() |
200 mg | 8% |
Total Carbohydrate | 74 g | 27% |
Good Source: Fiber
![]() |
6 g | 23% |
Sugars Total | 48 g | |
Good Source: Protein
![]() |
18 g | 35% |
Excellent Source: Vitamin C
![]() |
41 mg | 45% |
Good Source: Calcium
![]() |
357 mg | 25% |
By Innit Culinary Team