Spirulina Blueberry Cashew Cream Shake
Recipe makes 2 servings
1/3 cup (65g) raw cashews, soaked in hot water for 10-15 minutes, drained
1 ½ cup (364ml) unsweetened cashew milk or another plant-based milk of choice
1 cup (148g) fresh or frozen blueberries
1/2 avocado (70g), pitted and peeled
2 scoops HLTH Code Creamy Vanilla
1 tsp (2g) spirulina powder
2 ½ Tbsp (16g) flaxseed meal or hemp seeds
Sweetener of choice, to taste (optional)
Handful ice cubes
Coconut flakes or whipped coconut cream
Add all shake ingredients to a high-powered blender and blend until smooth and creamy.
If desired, sprinkle with coconut flakes or top with whipped coconut cream. Serve immediately.
18.9g NET Carbs