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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!