This raspberry smoothie is gorgeously pink and sweetened with pear. Chia seeds and buckwheat add protein and make it beautifully thick and creamy.
Jump to:
Why make this recipe?
I really love using the seasons as a guide for what to eat. I chose to use later season raspberries here with soft, sweet pears for this pretty autumn smoothie.
In the UK I find our autumn raspberries are often sweeter than in the Summer. This recipe's natural sweetness means I don't need to add any other form of sugar.
If you’re looking for a raspberry smoothie without a banana this is the one to try. This bright and colourful smoothie is raw, vegan, gluten-free, dairy-free and refined sugar-free.
Are berry smoothies healthy?
Berries are really healthy foods and making smoothies with them is a great way to enjoy them. Berries are full of nutrients like vitamin C, calcium, antioxidants and fibre.
Both pears and berries, including raspberries, contain polyphenols which have an anti-inflammatory effect.
To help keep my berry smoothies healthy I tend to use water as my chosen liquid rather than juice or dairy-free milk. This allows the natural flavours of the berries to shine and keeps my smoothies simple. I like to save the dairy-free milks for making milkshakes.
What makes this recipe high in protein?
Chia seeds: Chia seeds are a good quality source of vegan protein as well as plant-based omega-3 fatty acids. They’re used in this recipe as a thickener instead of banana.
Once ground up in the blender, they turn your smoothie creamy and delicious. You can drink this straight away but, if you wait a few minutes after blending, your smoothie will thicken further.
Buckwheat groats: Buckwheat is not related to wheat as it’s not a grass. It’s actually a seed related to sorrel and rhubarb.
Buckwheat is nutrient rich, high in fibre and protein. It contains minerals including iron, copper, magnesium, manganese, phosphorus, selenium and zinc.
Buckwheat also contains some B vitamins. A ¼ cup soaked buckwheat groats will add approximately 4.8g protein.
If you enjoy this recipe, I think you'll also love my Blackberry Parfait recipe. Or for something savory, try my Ruby Buckwheat Tabbouleh.
Recipe notes and substitutions.
Raspberries: For an ice cold smoothie swap the fresh raspberries for frozen. It often works out more affordable this way too. You could swap the raspberries for any other berry of your choice.
Chia seeds: Swap chia seeds for flax seeds or shelled hemp seeds instead.
Buckwheat groats: Use pre-soaked buckwheat for this recipe. I soak the buckwheat overnight in water to soften them. This makes them much easier for your body to digest. Give them a good rinse with a sieve before using. If you prefer, then use rolled oats which make a great alternative in this recipe.
Other fresh smoothies you may like.
Recipe
Raspberry pear and buckwheat smoothie
Equipment
- High speed blender.
- Paring knife.
- Chopping board.
- 1 tall serving glass or jar.
Ingredients
- 1 cup raspberries.
- 1 ripe pear.
- 1 cup water.
- ¼ cup raw buckwheat groats, pre-soaked and rinsed overnight.
- 2 tablespoon chia seeds.
Toppings (optional)
- 1-2 raspberries.
- a small sprinkle of soaked buckwheat.
Instructions
- Chop the pear into bite size pieces, discarding the core. Rinse and drain the soaked buckwheat.
- Place the ingredients into your blender and blend until smooth.
- Pour your smoothie into a tall glass or jar, then add toppings before serving.
Hey, did you like this recipe? If so it would mean the world to me if you would please Pin this to your Pinterest boards or even share it on social media so others can find it too.
I’m off for some tea.
Love raw food.
XOXO
Juliette
mum, dog owner, raw food enthusiast
