Sunday Smoothies: Raspberry-Carrot with Spinach and Tofu

Green Girl Goodies, August 2012

Of all the smoothies I have created, I would have to say this is my least favorite.  This smoothie is a little heavier on the vegetables making it less sweet but still tasty.  If you are hesitant or unsure, add some additional raspberries or another type of berry to help over power the veggie taste.  You could also substitute half of the carrot juice for some type of fruit juice. 

Yield 24 oz

½ Block Silken Tofu “Firm”, preferably Mori-Nu

1 ½ c Carrot Juice

1 c Spinach, loosely packed

1 c Raspberries, frozen

1 tb Agave

1 tb Chia Seed

-     Place the spinach and raspberries in the blender and add the juice.

-     Add the agave, being careful to pour in the middle so it doesn’t get stuck on the sides of the blender.

-     Use your hand to crush up the tofu as you place it in the blender.

-     Blend well then add in your chia seed. 

Calories:  395

Fat:  9 g or 36% of D.V.*

Protein:  14 g or 28% of D.V.*

Fiber:  12 g or 30% of D.V.*

Sugars:  41.5 g

*Based on a 2,000 calorie diet

*Nutrition facts based on a large 24 oz serving

Next Sunday Smoothie: 

Triple Melon Raspberry with Spinach, Carrot and Soy Milk