Simple Raspberry Smoothie
The authors of the incredibly popular Green Kitchen Stories blog have released an inspiring book of juices and smoothies, which includes this bright and fresh raspberry number.
Serves: 1–2
INGREDIENTS
1½ cups frozen raspberries
4–5 soft dates, pitted
2 tablespoons desiccated coconut, unsweetened
1 cup plain unsweetened yoghurt (for a vegan alternative use coconut yoghurt)
1 tablespoon lemon juice
½ cup filtered water, if needed
This is one of our ultimate go-to smoothies as the ingredients are basic and no superfoods are required. It looks pretty and tastes great, with a fresh raspberry and yoghurt flavour with a zing of lemon and a touch of sweetness from the dates and coconut.
METHOD
Put all of the ingredients in a blender and blend on a high speed until completely smooth. Depending on the strength of your blender, you may need to add a little water.
Taste and adjust the sweetness to your liking by adding more dates if necessary.
Pour into two medium-sized glass jars or a large one (as featured in the photo) and serve.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.