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.
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