Cold rosehip tea replaces milk or juice here and gives the smoothie a fruity, slightly tart base. Avocado makes it creamy and chia seeds thicken it as it stands.
1 tbsp
chia seeds
½
avocado ripe
8½ oz
rosehip tea, cooled brewed and completely cooled
2 tsp
agave syrup to taste
Garnish: No garnish needed · Ice: Served up, no ice
Chia Avocado Smoothie with Rosehip Tea
Creamy and gently tart, with a fruity rosehip note, subtle sweetness and a thick body.
Using tea as a smoothie base is an easy way to add flavor without sugar. Rosehip tea, made from the fruit of wild roses, has a fruity, slightly sour taste and a reddish color. Blended with avocado it becomes creamy, and a tablespoon of chia seeds adds fiber and omega-3 fatty acids of plant origin.
The original recipe used three avocados for two to four glasses, which is very rich; half an avocado per glass is enough. Brew the tea well in advance so it is fully cold. Chia swells over time, so drink it within about ten minutes or enjoy it thicker later.
No, any cooled fruit or herbal tea works; hibiscus and berry teas suit it well.
Chia seeds absorb liquid and swell. Stir in a little more cold tea if needed.
Yes, it contains only plant-based ingredients.
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