Udos Probiotic Smoothies
Thursday, 03 June, 2021

Udos Probiotic Smoothies

Author: Lauren Lovatt

Ingredients

A Tropical Treat 

50g Udo’s cultured yoghurt 

200ml plant-based milk 

150g fruit frozen banana 

1 tsp lucuma 

¼ tsp salt 

 

Happy Tummy Berry 

50g Udo’s cultured yoghurt 

200ml plant-based milk 

100g fruit frozen banana 

100g frozen berries, such as raspberries 

1 tsp vanilla 

1 tsp honey 

½ tsp salt 

 

Fermented Pineapple 

1 whole pineapple 

4 tbsp honey or organic cane sugar 

Sufficient water to cover 

100g Udo’s cultured yoghurt 

200ml ferment pineapple liquid 

150g fermented pineapple 

1 tsp turmeric powder 

1 tsp ginger powder 

½ tsp cayenne 

SERVES: 1 FERMENT TIME: 24 hours PREP TIME: 5 minutes 

These probiotic smoothies are a wonderful way to start the day and depending on your mood or the seasonal fruits you have available, enjoy bright and tasty ways to enjoy Udo’s probiotics in a different way.

Link to Udo' Choice Cultured Yoghurt Recipe is here.

A TROPICAL TREAT

Place all the ingredients into a high powdered blender and blend until smooth. Serve straight away with a sprinkle of toasted coconut and bee pollen to suit your individual taste.  

HAPPY TUMMY BERRY

Place all the ingredients into a high powdered blender and blend until smooth. Serve straight away with a sprinkle of seeds or bee pollen to suit your individual taste.

FERMENTED PINEAPPLE

Ferment your pineapple. 

If I have a pineapple that is past it’s best, I love to make this version of Tepache, which is originally made with pineapple skin. For this recipe of the pineapple, In the event that the skin isn’t looking great, carefully remove the skin, trying to remove as little of the flesh as possible and then slice the pineapple into even  pieces.  

Place the pineapple pieces into a sterilised glass jar, then make a sugar solution with 500ml of room temperature water and honey or organic cane sugar, stirring to dissolve the sweetener into the liquid, pour this over the pineapple, adding more water if needed to entirely cover the pineapple. 

Place a glass weight on top of the pineapple to prevent any parts of the pineapple showing above the surface of the liquid. 

Cover the ferment with a cloth over the top of the jar, sealed with an elastic band or string to prevent anything from getting inside. 

Leave this to ferment for two days, then with the lid sealed for a further two days. Taste every day by pouring a little into a glass to taste. 

After this time, make the smoothie by decanting the liquid into a glass bottle, retaining the pineapple. 

Add the second set of the ingredients into a high powdered blender and blend until smooth. Serve straight away with a sprinkle of seeds or bee pollen to suit your individual taste. 

The remainder of the pineapple and liquid can be stored in the fridge ready to make more smoothies or used in cocktails or other drinks as you wish.

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