FOUR FAVOURITE SMOOTHIES

Name: FOUR FAVOURITE SMOOTHIES
Cuisine: American
Ingredients: 200ml apple juice, almond or oat milk, or celery juice (see TIP below); 1 ripe banana, peeled; ½ ripe avocado; small piece of ginger (about 2cm), peeled; 1 heaped tablespoon almond butter; handful of spinach (frozen or fresh); 2–3 ice cubes; 150ml almond or coconut milk; 1 ripe banana, peeled; 2 teaspoons creamy tahini (we love Belazu); 1 tablespoon plain yoghurt (we use a pure coconut yoghurt); 1 tablespoon porridge oats; 1 Medjool date, pitted; ½ teaspoon ground cinnamon; ½ teaspoon ground turmeric; 3 ice cubes; 1 teaspoon shelled hemp seeds (optional); 150ml almond or oat milk; 1 ripe banana, peeled; 1 heaped tablespoon peanut butter; 1 shot of espresso coffee; 1 heaped teaspoon cacao powder; 1 tablespoon porridge oats; 3 ice cubes; large handful of frozen mango (about 100g); large handful of frozen raspberries (about 60g); handful of frozen blueberries (about 40g); 1 tablespoon chia seeds; 1 tablespoon almond butter; 100ml almond, oat or coconut milk

1 step

LUNCH BOX These have been my go-to smoothies for the last year. I love the green ginger smoothie when I want a health kick (I usually make it with celery juice as the base to up my greens); the tahini, banana and yoghurt smoothie as an afternoon pick-me-up; the mocha and peanut butter for my sweet tooth and when I feel like a tired mama who needs an energy boost; and the mango raspberry smoothie bowl for a midweek breakfast, topped with lots of granola (see here and here).

Updated at: Thu, 17 Aug 2023 03:53:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories358.4 kcal (18%)

Total Fat15.8 g (23%)

Carbs52.1 g (20%)

Sugars31.1 g (35%)

Protein7.9 g (16%)

Sodium131 mg (7%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

1

Step 1

TIP If you want to make this using celery juice, roughly chop 3 large stalks of celery (about 100g) and place them in the blender with 200ml of water. Blend until smooth, then strain the liquid using a nut milk/jelly bag or a fine sieve to remove the pulp – this should leave you with about 250ml of juice.