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.
Green Kitchen Smoothies
This is an edited extract from Green Kitchen Smoothies by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP NZ $32.99. Available in stores nationally.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!