A delicate balance of sweet and salty makes this smoothie absolutely delicious. It makes the perfect breakfast or snack during the day. You are guaranteed to enjoy every mouthful.
Ingredients:
1 frozen banana, chopped
2 dates, pitted
pinch of sea salt
1 tablespoon unhulled tahini
1 cup almond milk
1 cup ice
Method:
Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.
Serves 1
As a big fan of Japanese food, miso paste is a regular ingredient in my cooking. It is a great source of iron, calcium, potassium, vitamin B and protein. It is extremely versatile and using it to flavour this soup has brought my love for Japanese into my kitchen. I have kept this recipe simple and is a fabulous option for a light lunch or dinner, however if you would like to include more protein into it some shredded chicken would be a great addition.
Ingredients:
2 spring onions, trimmed and sliced finely
2cm piece ginger, cut into matchsticks
6 cups vegetable stock
2 tablespoons miso paste (I use brown rice miso)
2 tablespoons luke warm water
1-2 teaspoons tamari
1 teaspoon coconut nectar (or raw honey)
500g mixed mushrooms (enoki, shitake, button)
2 cups mixed Asian greens, roughly chopped
250g Kelp noodles or udon noodles.
Method:
Heat large saucepan on stove and add spring onions and ginger. Stir for 1-2 minutes. Pour in vegetable stock and bring to boil. Reduce heat and simmer for 10 minutes.
In the meantime, prepare your miso, water, tamari and coconut nectar by mixing well in small bowl. Prepare your mushrooms and greens.
After 10 minutes, add the miso paste and mix well. Add your mushrooms and greens and allow to simmer for 5 minutes.
Whilst the soup is finishing cooking, prepare noodles as per package, divide amongst bowls and then ladle in your soup with mushrooms and greens.
Serves 4
Chinese doctors have used medicinal mushrooms for centuries as part of their healing. Their benefits are too long to list but to name a few: they aid in building the body's resistance, aid in detoxification, and support the functions of the Heart, Liver, Kidneys Lungs and joints. Different mushrooms have different flavours and textures therefore I love using a combination. This recipe is a great as a side dish or as a basis of a vegetarian meal. You can play around with any mushrooms or herbs you desire.
Ingredients:
800g mixed mushrooms
1 tablespoon coconut oil, melted
3 garlic cloves, minced
few sprigs fresh thyme
Salt and pepper to taste
Method:
Preheat oven to 180 degrees.
Clean and wipe mushrooms and then place in an oven proof dish. Season with salt and pepper and then add your thyme, minced garlic and coconut oil. Toss so that all mushrooms are coated.
Bake in oven for 20 minutes.
Serves 4
What a great way to start the day! It's filled with lots of alkalising greens that are full of fibre, omega 3's and good fats, all that will keep you feeling full. This green smoothie is bound to give you energy and get you going.
Ingredients:
1 frozen banana, chopped
11/2 cups baby spinach
1 small Lebanese cucumber, chopped
¼ avocado
1 tablespoon chia seeds
1 tablespoon sunflower seed butter
300ml coconut water
Method:
Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.
Serves 1
I love lemon and cheesecakes so how amazing to be able to combine them in this delicious smoothie. Despite lemons being acidic in taste they are very alkalising for your digestion and fantastic when it comes to liver detoxing. This is one smoothie that you be licking the glass clean.
Ingredients:
¼ cup activated cashews
½ lemon, juiced
zest of 1 lemon
1 frozen banana, chopped
1 teaspoon vanilla extract
1 tablespoon lucuma powder
2 tablespoons dessicated coconut
1 cup coconut water
Method:
Place all ingredients into high speed blender. Blitz for 60 seconds until smooth and creamy.
Pour into glass and serve
Makes 1 serve
This smoothie has a really good balance of flavours. You get the hint of peach with each mouthful without it being too overpowering and there is nothing better than the creamy texture thanks to the macadamia and banana combination.
Ingredients:
10 raw macadamias
1 peach, pitted and chopped
½ frozen banana, chopped
½ teaspoon cinnamon
½ teaspoon vanilla extract
2 tablespoons hemp seeds
½ cup coconut water
½ cup almond milk
Method:
Place all ingredients into high speed blender. Blitz for 60 seconds until smooth and creamy.
Pour into glass and serve
Makes 1 serve
Not a flavour combination you would probably go for but one you have to try. Figs and red grapes make a sublime combination. Fresh figs are full of fibre, minerals and vitamins and will give you the energy you require whether it's at breakfast time or later on in the day when your energy is feeling a little low.
Ingredients:
1 fig, chopped
1 cup red grapes
2 tablespoons almond butter
2 tablespoons hemp seeds
½ teaspoon cinnamon
1 teaspoon vanilla extract
1 cup almond milk
Method:
Place all ingredients in a high speed blender and blend for 60 seconds until smooth and creamy. Pour into glass and serve
Serves 1
One of your classic flavour combinations: chocolate and orange. This smoothie will give you a good boost of anti-oxidants and vitamin C whilst putting a smile on your face as you're thinking of all those childhood memories popping those jaffa balls.
Ingredients:
1 orange, peeled and chopped
2 dates, pitted
2 tablespoons raw cacao powder
1 tablespoon maca powder
1 teaspoon vanilla extract
½ teaspoon orange peel powder (optional)
1 serve chocolate protein powder (optional)
1 cup cashew milk
handful ice
Method:
Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.
Serves 1
In the winter months smoothies are still a good option for breakfast and choosing the fruits that are in season will continue to provide your body with the nutrients they require and desire. This combination is sweet from the kiwi and apple, silky smooth from the avocado and creamy from the cashews. Lots of greens that will help keep your immunity up.
Ingredients:
2 kiwi fruit, peeled and chopped
1 apple, cored and chopped
2 cups spinach
1 tablespoon flaxseeds
½ teaspoon Reishi powder (optional)
¼ avocado
¼ cup cashews
Few sprigs of fresh mint
1 cup coconut water
Method:
Place all ingredients in a high speed blender and blend for 60 seconds until smooth and creamy. Pour into glass and serve
Serves 1
Greens, greens and more greens. Soup for me is often a complete meal and this cream of broccoli soup is no different. It's packed with fibre from the broccoli and spinach and has a silky, creamy finish from the avocado. It will be hard to stop at one bowl.
Ingredients:
1 tablespoon coconut oil
1 leek, sliced and rinsed well
1 clove garlic, minced
2 celery ribs, diced
2 large heads of broccoli, roughly chopped
4-5 cups vegetable stock
60g baby spinach
¼ avocado
Method:
Heat oil in large saucepan and sauté leek, garlic and celery for approximately 5 minutes. Add broccoli and stock, bring to the boil, then reduce heat and simmer for 15-20 minutes until broccoli is soft. Add the spinach and mix it in until it has all wilted.
Remove soup from heat. Add the avocado and then either transfer into a high speed blender or use a hand mixer to blend it until smooth and creamy. Taste and adjust the seasoning if required.
Serves 3-4