Anti-Inflammatory Grapefruit Smoothie

Gluten free | Refined sugar free | Vegan // 1653 K J/395 CAL PER SERVE
SERVES 1

‘Images and recipes from Super Green Super Easy by Sally Obermeder and Maha Corbett (Allen & Unwin, RRP $24.99) Photography by Rob Palmer. Out now.’

 Ingredients

• 1 ruby red grapefruit, peeled and deseeded
• ¼ avocado
• 80 g (2¾ oz/½ cup) chopped pineapple (tinned variety in natural juice is fine, just drain it well)
• 25 g (1 oz/½ cup) baby spinach leaves
• 130 g (4¾ oz/½ cup) Greek-style yoghurt
• 1 teaspoon coconut oil

Method:

1. Place all the ingredients in a blender and blend until smooth. Add toppings to taste.

Toppings we’ve used

• *grapefruit slices
• *granola
• *drizzle of honey

Tip

• Peel the grapefruit over a bowl so you don’t lose any of the juice.

Recipe by Sally Obermeder and Maha Corbett