For more recipes and inspiration visit @sonasfoodjournal on Instagram
Makes 2 medium tumblers
1 small-med pineapple, peeled and roughly chopped
6-8 medium yellow courgettes, roughly diced into small chunks
Juice of 1/2 lemon
Small handful of fresh mint leaves
1/2 tsp smoked paprika
Pinch of turmeric powder
Celery salt, to taste
1-2 tbsp rapeseed oil
Red amaranth micro herbs
Splash of water, if necessary
Per Portion: approx. 250 kcal, 9g protein, 11g fat, 37g carbohydrate
(Approximate values sourced from myfitnesspal.com)
1. Drizzle the oil in a pan over a medium heat. Once warm, throw in the courgettes. Sprinkle over the smoked paprika, turmeric and salt. Give it all a good stir and cook for 3-4 mins until the courgettes have softened very slightly. Set aside to cool.
2. Blitz together the pineapple, cooled courgettes, lemon, mint leaves and a splash of water (if necessary) in a high powered blender.
3. Divide between a couple of glasses, refrigerate until cool and top with that delicate and earthy red amaranth before serving.
Don’t knock it till you’ve tried it!