Hibiscus Ginger Zucchini Smoothies
This smoothie is on the savory side, but such a refreshing way to detox in the morning. Hibiscus flowers have a lovely floral, tart flavor and are perfect when paired with fresh berries. If you don’t mind added sugar, a little honey tastes wonderful in lieu of more fruit. If zucchini smoothies aren’t your bag and you don’t mind the added sugar, a banana is a great substitution. As is, this smoothie is low sugar and low FODMAP.
Servings 2 small drinks
Ingredients
- 1/2 cup hibiscus concentrate see note
- 1/2- inch knob of ginger peeled
- 1 small zucchini cut into 1-inch cubes (1 cup)
- 1/2 cup frozen raspberries
- 1/2 cup coconut almond, hemp or oat milk
- Bee pollen hemp seeds, and raspberries for garnish
Instructions
- Make the hibiscus concentrate if you haven’t already (see note).
- In a blender bowl, combine the ginger, zucchini, raspberries, milk of choice, and hibiscus concentrate. Puree until smooth, adding more hibiscus concentrate or nut milk until you reach your desired consistency. Pour into a mason jar and garnish with bee pollen, more raspberries and hemp seeds, if you desire.
Notes
- To make the hibiscus concentrate, steep 1 tablespoon dried crushed hibiscus petals or 1 bag of hibiscus tea in 1 cup boiling hot water. Allow to sit for 15 minutes. Strain and chill in the fridge until ready to use. You can speed up the cooling process by adding ice. Drink the rest as a tea or use it to loosen the smoothie if it's too thick!
- If your zucchini isn’t pre-frozen, add 4 cubes of ice to your smoothie.