Ingredients
Smoothie
1 bananas peeled and sliced (place on a baking tray and freeze for 2 hours)
2 ripe Shepard avocado stoned peeled and cut into chunks
100 g spinach
1 tbsp macadamia or almond butter
1 tbsp honey, agave or maple syrup
(Protein powder optional)
Nut mix
1 tbsp chia seeds
1 tbsp linseeds
4 tbsp pepitas
4 tbsp coconut flakes
1 cup chopped macadamia or almonds
¼ tsp ground cinnamon
2 tbsp honey, agave or maple syrup
To serve
175 g mixed fresh fruit chopped (banana, mango, blueberries)
Method
1
For the seed mix, heat your oven to 180c and line a baking tray with baking parchment. Take all the seed and cinnamon and mix in a bowl. Add the honey and mix until well coated. Scatter evenly over the baking parchment and bake for 10-15 mins until the seeds and nuts are lightly toasted. Leave to cool. (this will keep well in an airtight container for up to 1 month)
2
In a blender take all the ingredients for the smoothie mix and place in a blender. Blend until smooth. You may have to scape the sides down to ensure I all gets properly blended. Divide between two breakfast bowls.
3
Top one half of the bowl with the chopped fruit, sprinkle some of the seed mix over the top and serve.
Ingredients
Smoothie
1 bananas peeled and sliced (place on a baking tray and freeze for 2 hours)
2 ripe Shepard avocado stoned peeled and cut into chunks
100 g spinach
1 tbsp macadamia or almond butter
1 tbsp honey, agave or maple syrup
(Protein powder optional)
Nut mix
1 tbsp chia seeds
1 tbsp linseeds
4 tbsp pepitas
4 tbsp coconut flakes
1 cup chopped macadamia or almonds
¼ tsp ground cinnamon
2 tbsp honey, agave or maple syrup
To serve
175 g mixed fresh fruit chopped (banana, mango, blueberries)