In the days of Nutribullet spun juices, spiralised veg and kale-ariddled everything, it can be easy to forget the benefits of a humble green smoothie. One that is beautiful to look at, great for your insides and an excellent way to turn over the inner sanctum of your crisper.
This is one such smoothie. If you are a sweet tooth make it the day before—the sweetness develops with a nights rest in the fridge. I’m a sucker for adornments on my drinks (swizzle sticks, anyone?) so feel free to skip the pomegranate seeds, but they do add a lovely textural crunch and the colour is so damn pretty, non?
Serves 2
Ingredients
200ml coconut milk (unsweetened)
1 banana
1 kiwi fruit
Half a cup mint leaves
Half an avocado
Half a cucumber
1 cup spinach leaves
Half a cup kale
1-2 tsp ground flaxseed
Pomegranate seeds (optional and use freeze dried if fresh out of season)
Method
Combine all ingredients in a blender. Throw in a few ice cubes to keep the temperature down while blending—no one wants to taste chlorophyll in their smoothie. Whizz for a minute or so or until blended. Pour into serving glasses and top with pomegranate seeds.
Love a good smoothie recipe? Make this: Totally Vegan Blueberries & Cream Smoothie with Raw Chocolate Sauce
Image credit: Katrina Meynick
Want more of the best of Auckland?
Sign up below to have the best delivered to your inbox each Thursday
