Zingy and refreshing, the tangy lemon balances the sweetness of the pineapple.
In moderation, parsley has an array of health benefits due to its high amount of micronutrients and is a natural breath freshener.
Both pineapple and oranges are well known for their high levels of vitamin C.
Turmeric is fat soluble so coconut oil aids its absorption. The fibre from the orange pith, slows the absorption of the fruit sugars.
Use organic ingredients and preferably activated nuts where possible. Blood Orange season is December to May. Omit the orange and lemon zest if the produce is waxed. If you don’t have blood oranges, you can use navel oranges.
1/2 cup frozen pineapple
1 unwaxed blood orange + 1 tbsp zest
Half unwaxed lemon + 1 tsp zest
Small handful of almonds
1 tsp fresh ginger
A few sprigs of fresh parsley (including stalks)
1 tsp turmeric
1 tbsp coconut oil (cold pressed, extra virgin)
1 cup filtered water
1/2 cup ice
1 tsp stevia
Grate the zest of the lemon and orange. Then peel away the fruit skin. This is great way of getting the fibre from the pith, as opposed to juicing and loosing the fibre.
Chop the fruit up into small chunks.
Add all ingredients to the blender in this order and blend until smooth:
Parlsey, zest, orange, lemon
Turmeric, ginger, stevia, almonds
Frozen pineapple, ice
Approximate sugar content from fruit in 1 pint:
8g pineapple, 0.7g lemon, 12g blood orange = 20.7g = 5 teaspoons. 2.5 teapsoons sugar per serve.