Pineapple Chia Smoothie With Herbs

I love pineapple smoothies. In this one I use carrot juice for the liquid and it works beautifully, as it’s neither too sweet nor too acidic.

Ingredients

• ¼ ripe pineapple, cored, skinned and cut into 1-inch pieces (about 1 heaped cup, or/ 7 ounces)
• 1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked)
• 1 tablespoon sunflower seeds, soaked overnight in water and drained
• ½ cup carrot juice
• 1 tablespoon flat-leaf parsley leaves, firmly packed
• 4 to 5 fresh mint leaves
• Ice cubes

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    252 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 8 grams dietary fiber; 27 grams sugars; 5 grams protein; 84 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 serving

Preparation

1. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous.
2. Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (don’t worry, your smoothie won’t have this consistency). Add the remaining ingredients and blend for 1 full minute at high speed.