This a guest recipe by Emma Hatcher – more info about her and her book Fodmap Friendly Kitchen below.
With the weather getting warmer, smoothies have started working their way back into my breakfast repertoire a couple of times a week. Many store bought smoothies contain high FODMAP fruits and added sugar so it’s great (and often cheaper) to make them yourself.
A general rule I’ve found for FODMAP-friendly smoothies: keep it simple.
Use no more than two fruits, one or two veggies or leafy greens in each smoothie and experiment with small amounts first, to see what your body can tolerate. This is one of my favourites – found in my new book and you can try it below – though once you’ve worked out your personal tolerances, please adapt them however you like to suit you.
Cucumber and Honeydew Smoothie
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Ingredients
- 150g cucumber
- 320g honeydew melon
- 12 (or around about) fresh mint leaves
- 2–4 tbsp fresh lime juice, to taste
- 1 tsp maple syrup (optional – if your melon is super ripe and sweet, omit)
Instructions
Wash the cucumber and chop into small chunks along with the melon. Add all of the ingredients into a blender and whizz on high until lovely and smooth.
Notes
Credit: THE FODMAP FRIENDLY KITCHEN by Emma Hatcher is available now online.
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