This is from TV presenter and author Magdalena Roze’s first cook book ‘Happy And Whole’. Here we share her three easy to make and delicious smoothies.
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Serves 2
This creamy, dreamy smoothie is such a great start to the day and is one of Darren’s favourites. My friend Sam got me onto matcha, and I’m a convert! I’ve always loved green tea for its taste and energy boost, but matcha powder has over 100 times more antioxidants, making this smoothie a delicious and health-boosting way to get energy and nutrients first thing in the morning.
- 1 frozen banana
- 1 avocado
- 1 large handful of English or baby spinach leaves
- 1 handful of ice cubes
- 2 teaspoons matcha green tea powder
- 500 ml (2 cups) coconut milk
- 1 tablespoon chopped mint leaves, plus extra to serve
- 1 tablespoon maple syrup (optional)
- coconut flakes, to serve
Place the banana, avocado, spinach, ice, matcha powder, coconut milk and mint leaves in a blender and whizz until smooth and creamy. Taste, and add a little maple syrup if you would like it sweeter. Transfer to glasses and top with the extra mint leaves and coconut flakes.
Blueberry Dream
Serves 2
Blueberries are my favourite fruit to add to smoothies, as they’re high in antioxidants and not too sweet, so when they’re in season I freeze as many as I can. With the addition of protein and a heap of other superfoods, this smoothie seriously gets your glow on!
- 150 g fresh or frozen blueberries, plus extra to serve
- 100 g coconut yoghurt
- 3 tablespoons vanilla protein powder
- 1 tablespoon LSA
- 1 tablespoon chia seeds
- juice and flesh of 1 young coconut (or 400 ml coconut water)
- 1 tablespoon maple syrup (optional)
- coconut flakes, to serve
Place the blueberries, coconut yoghurt, protein powder, LSA, chia seeds and coconut juice and flesh in a blender and whizz until smooth and creamy. Taste, and add a little maple syrup if you would like it sweeter. Transfer to glasses and top with extra blueberries and coconut flakes.
Nutty Nana
Serves 2
This smoothie is creamy, nutty, malty heaven. Maca is an ancient Peruvian food that’s great for regulating hormones and boosting energy.
- 2 frozen bananas
- 4 medjool dates, pitted
- 1 teaspoon vanilla powder
- 2 teaspoons maca powder
- 1 teaspoon ground cinnamon, plus extra to serve
- 2 tablespoons almond butter
- 500 ml (2 cups) almond milk
Place all of the ingredients in a blender and whizz until smooth and creamy. Transfer to glasses and top with a pinch of cinnamon.
Recipes and images have been supplied from Happy & Whole by Magdalena Roze, published by Plum, RRP$39.99, available in all good bookstores now. Publisher: Pan Macmillan.
