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–+ servings
Exactly four glasses of coconut berry spinach smoothie
Ebonie Garnica

Coconut Berry Spinach Smoothie for Full GAPS

Four Full GAPS smoothies made with homemade coconut milk, frozen blueberries and raspberries, spinach, optional raw egg yolks, filtered water and raw honey.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Beverage
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups finished homemade coconut milk — measure after blending and straining
  • 1 1/2 cups cold filtered water
  • 1 1/2 cups frozen blueberries — nothing added
  • 1 1/2 cups frozen raspberries — nothing added
  • 1 1/2 cups baby spinach — washed and patted dry, or steam the same measured amount, drain well and cool
  • 4 raw egg yolks from pastured or good-quality organic eggs — optional; use all four or omit without replacement
  • 2 to 3 tablespoons raw honey — start with 2 tablespoons and add the third only after tasting

Equipment

  • Glass blender jug and blender large enough for one four-serving batch
  • Measuring cups and spoons for the measured amounts
  • Stainless-steel steamer and colander optional cooked-spinach route
  • Four glasses for serving the full batch

Method
 

  1. Add the coconut milk, filtered water, frozen blueberries, frozen raspberries and spinach to a blender. If using steamed spinach, drain it well and cool it before adding it; keep the measured amount at 1 1/2 cups.
  2. If using egg yolks, separate them from the whites and add all four yolks. Omit all four without adding a replacement if you do not use them.
  3. Add 2 tablespoons raw honey. Blend until the berries and spinach are completely smooth, with no visible leafy pieces.
  4. Taste and add the third tablespoon of honey only if needed. Blend briefly again, divide among four glasses and serve.

Notes

Full GAPS after raw berries and spinach are tolerated. Serve as a snack between meals. The optional yolks are one four-yolk branch: use all four or omit them without a replacement. Raw spinach and steamed, drained and cooled spinach both keep the exact 1 1/2-cup measure. Refrigerate leftovers only overnight; add a few ice cubes and reblend the next day.

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