Green for go!

green for go smoothie

Here’s the super smoothie recipe Sue Mcfarlane shared with the Girls Around Town on yesterday’s show.

It’s packed full of green goodness, quick and easy to make and perfect for a healthy breakfast that will set you up for the day ahead. Oh and it tastes pretty good too, as June, Tina and Fiona can confirm!

Scroll down the page for recipe – before you do, if you’re interested in the ‘science bit’ behind the ingredients, here it is…

Avocado – High in monounsaturated fats (second only to olives) which may help lower unhealthy LDL whilst raising healthy HDL cholesterol levels: potassium, vitamin E, B vitamins (great for energy) and fibre

Banana – Source of Vitamin C and B vitamins (great for energy), soluble/gentle fibre, potassium (may help with blood pressure levels), magnesium, calcium and carbohydrates (sugars = fructose, glucose and sucrose)

Kiwi Fruit – Great for Vitamin C, potassium, magnesium, copper, Vitamins A and E (all fab antioxidants) and fibre

Nuts – Depending on which you use, the nutrition content varies but nuts are an excellent source of protein, B vitamins, magnesium, healthful fats, protein and fibre; the oilier the nut = less protein

Spinach – Great source of Vitamin K (excellent support for blood and bone health), antioxidants including Vitamin C and E and folic acid as well as fibre, magnesium, manganese, iron and other B vitamins

Live Yoghurt – Adds more protein as well as healthful bacteria to the mix

Milk – Depends on which you choose but should provide protein and healthy fats; may also be a mix of B vitamins, zinc, iron etc

Lime – Source of Vitamin C, Vitamin B6, potassium, folic acid & other antioxidants

Sue's Green for Go Smoothie

  • Servings: Serves 2 adults
  • Difficulty: easy
  • Print


Ingredients

  • 1 avocado, deskinned, pipped and chopped roughly
  • 2 bananas, deskinned and chopped
  • 2 kiwi fruit, deskinned and quartered
  • 30g (2tbs) smooth unsweetened nut butter (peanut/almond/hazelnut, etc or tahini)
  • ½ pack (125g) spinach, washed and drained
  • 125g natural, live yoghurt (cow/sheep/goat, soy or coconut to your preference)
  • 250ml chilled filtered water or milk of choice (Note: cow’s milk may curdle!)
  • 125ml cloudy apple juice
  • Juice of 1 lime
  • Sea salt (omit if using salted nut butter)
  • Chilli powder  (optional)

Directions

  1. Roll the lime around on the kitchen table so that the juice is more easily released.
  2. Put the milk and yoghurt in a blender, add the spinach and blend together.
  3. Add the avocado, banana, kiwi, apple juice and nut butter, then blend again.
  4. Add a pinch of sea salt and the lime juice – taste and, if using, add a pinch of chilli before blitzing again.
  5. Drink straight away or put in an airtight container, in the fridge or in a Thermos and use within three hours.

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