Savory Coconut Smoothie
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
141
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 2.66 g | (3 %) | ||
| Fat | 12.62 g | (11 %) | ||
| Carbohydrates | 6.54 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.43 g | (1 %) |
more nutritional values
| Vitamin A | 18.53 mg | (2,316 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.17 mg | (1 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.87 mg | (7 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 15.13 μg | (5 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.45 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30.37 mg | (32 %) | ||
| Potassium | 256.83 mg | (6 %) | ||
| Calcium | 28.61 mg | (3 %) | ||
| Magnesium | 28.99 mg | (10 %) | ||
| Iron | 1.37 mg | (9 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 10.79 g | |||
| Cholesterol | 1.06 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 milliliters Coconut milk
- 200 milliliters Chicken broth
- 1 Red chili pepper
- 1 sprig Lemongrass
- 200 grams Cucumber
- 1 small garlic clove
- 2 Tbsps soft Tofu
- salt
- Coriander (ground)
- cilantro (for garnish)
Preparation steps
1.
Heat coconut milk with chicken broth. Rinse and halve chile. Trim both ends of lemongrass and peel tough outer layer. Cut lemongrass crosswise into rings. Add lemongrass and chile to hot coconut milk and chicken broth mixture and infuse about 10 minutes. Strain liquid through a sieve and let cool. Transfer to the refrigerator to cool completely.
2.
Peel cucumber, halve lengthwise, remove seeds and finely dice. Freeze about 20 minutes.
3.
Peel garlic. In a blender, puree garlic with cucumber, chilled coconut broth and tofu until smooth. Season with salt and ground coriander to taste and pour into glasses.
4.
Serve garnished with cilantro leaves.
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