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Architectural
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Family
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Architecture

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'Super Green' Smoothie

Food

Nutritionist and author Lola Berry is back today with another smoothie recipe from her new book Lola Berry’s Little Book of Smoothies & Juices!

Lola’s ‘Super Green’ breakfast smoothie combines avocado, frozen banana and cashews for a dense energy boost to kick start the day! Packed with nutrients, this smoothie is THICK – we suggest serving it in a bowl, and topping with cashews, pepita seeds or even granola for a bit of extra crunch.

15th December, 2015

‘Super Green’ smoothie ingredients. Marble rhombus Trivet by Marble Basics. Kobo Aizawa cutlery from Cibi. Recipe by Lola Berry. Styling – Lucy Feagins. Styling assistant – Nat Turnbull. Photo – Annette O’Brien for The Design Files.

‘Super Green’ smoothie ingredients. Recipe by Lola Berry. Styling – Lucy Feagins. Styling assistant – Nat Turnbull. Photo – Annette O’Brien for The Design Files.

Lola Berry
Tuesday 15th December 2015

The super green is like my go-to smoothie. It is full of so many goodies, and I know it will sustain me if I have a big day ahead of me. I think the trick to this smoothie is to make it super thick and have it in a bowl, then I top it with fresh nuts, goji berries or even granola! It’s hands down the smoothie I revisit most often, and never fails to deliver.

As with most of my smoothie recipes, you can tweak and experiment with this recipe based on your taste. Mango works great in place of the frozen banana, and you can really use any greens in place of the spinach or kale. Chop and change bits until you find your perfect creation!

INGREDIENTS (SERVES 2)

  • Large handful of chopped baby spinach or kale
  • 80g cashews (soaked for 2 hours or overnight. then rinsed)
  • 1 avocado
  • 1 frozen banana
  • 1 vanilla pod, split and seeds scraped
  • 2 tbsp maple syrup
  • 500ml almond milk
  • Pinch of ground cinnamon
  • Cashew nuts, to serve
  • Pepitas, to serve

METHOD

Throw the kale, cashews, avocado, banana, vanilla seeds, maple syrup, almond milk and cinnamon into the blender, and whizz it up until it is silky smooth. Add a little extra almond milk if you feel prefer a thinner smoothie consistency. Pour into glasses or bowls, and serve with a few cashews or pepita seeds on top.

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