Three Breakfast Smoothies
Photography by Manja Wachsmuth.
Whipping up smoothies is much quicker if you keep bags of free-flow frozen fruits in your freezer. I slice up several ripe bananas at a time and lay them in a single layer on plastic trays. When frozen, I lift them off and place in plastic bags. Do the same for mangoes and other fruits that you use on a regular basis. If the smoothies are too thick for your taste, add more milk or fruit juice to thin.
Serves: 2–3
INGREDIENTS
Espresso coffee and cashew nut butter
½ cup strong espresso coffee, chilled
1 cup vanilla soy milk
2 tablespoons cashew nut butter
2 ripe bananas, sliced and frozen
Mango, carrot and ginger
1 mango, sliced and frozen
1½ cups fresh carrot juice
1 orange, peeled and chopped
¼ teaspoon grated nutmeg
1 teaspoon grated fresh ginger
2 teaspoons lemon juice
honey to taste
Mixed berry, yoghurt and flaxseed
1½ cups frozen mixed berries
1 cup pomegranate juice
¼ cup plain yoghurt
2 tablespoons golden flaxseed meal
honey to taste
METHOD
Espresso coffee and cashew nut butter: Place all the ingredients in a blender and process until smooth. Pour into chilled glasses to serve.
Mango, carrot and ginger: Place all the ingredients in a blender and process until smooth, adding more honey and lemon juice if needed.
Mixed berry, yoghurt and flaxseed: Place all the ingredients in a blender and process until smooth, adding more honey if needed. If the smoothie is too thick, add more pomegranate juice to thin.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!