Simply Laura Lea. Laura Lea

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      Coconut Lime

      Macadamia Smoothie

      | HANDS-ON TIME: 5 min | TOTAL TIME: 5 min, plus overnight soaking | YIELD: 1 serving |

      I was a bit nervous when I set about making fruit-free smoothies for

       this book, but after many unsuccessful attempts, I came up with some

       great low-sugar creations, starting with this tropical-inspired goodness.

       Soaking macadamia nuts overnight allows them to blend into a rich,

       velvety base for the smoothie. Coconut flakes offer a stronger coconut

       flavor, which is a happy companion to bright lime zest and juice. Frozen

       zucchini provides bulk, nutrition, and the “chill” you would usually get

       from frozen fruit in a smoothie. This smoothie is a dreamy way to start a

       warm summer (or winter with the heat cranked) morning.

      ¼ cup raw macadamia nuts

      1 tablespoon unsweetened

      coconut flakes

      ½ cup canned coconut milk

      (full-fat or light)

      ½ cup filtered water

      ½ teaspoon firmly packed lime

      zest (½ lime)

      Juice from 1 lime

      (2 tablespoons)

      1½ tablespoons maple syrup

      or 15 drops liquid stevia, plus

      more to taste

      1 cup frozen zucchini chunks

      The Night Before: Use the long-soak method to soak macadamia nuts

      overnight (see page 44).

      The Next Morning: Drain and rinse. Place nuts and all remaining

      ingredients in a high-powered blender. Blend until smooth and

      creamy. Taste for sweetness, and add more liquid stevia if you like.

      Enjoy immediately.

      Ideas for

      LEFTOVER COCONUT

       FLAKES

      If you have leftover

       unsweetened coconut flakes,

       use them in Miso Coconut

       Roasted Eggplant (page 159) or 5-Layer Magic Bars (page 313) or as a topping for Orange Ginger Tofu (page 243).

      NOTE

      To make frozen zucchini chunks, simply chop however

       many zucchinis you like into 1-inch pieces, and freeze them in an

       even layer on a baking sheet lined with parchment paper. Once

       frozen, transfer to plastic container or sealable plastic bag.

       You can use this method for frozen fruit as well.

      Maple Tahini Date Shake

      | HANDS-ON TIME: 4 min | TOTAL TIME: 4 min | YIELD: 1 serving |

      For all my babes out there who want something a little more indulgent,

       but still nutritious, this is the smoothie for you. Actually, I call it a shake

       because it really tastes and feels like the classic accompaniment to a

       burger and fries. Well, maybe not 100 percent classic, because I use

       bananas, rich in potassium and vitamin C, instead of ice cream. I also use

       dates instead of caramel-from-a-can, and tahini to add a little calcium and

       a hint of savory flavor. Tiny splashes of maple extract and salt take this

       recipe to another level, and I am here for it. This shake is a perfect pre- or

       post-workout meal, with its balance of complex carbs, healthy fat, and

       protein. I love to throw this together when I’m craving something cold and

       decadent but want to avoid going face-first into a pint of ice cream!

      ½ cup canned coconut milk

      (full-fat or light)

      ⅓ cup filtered water

      1 large or 2 small pitted

      medjool dates

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