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  2. smoothie recipe

Green smoothie bowl

Throw an avocado and spinach in your smoothie to up the nutrients and healthy fats. Top with seed mix and summer fruits for irresistible flavour and crunch! - by Chantal Walsh
  • 07 Feb 2017
Green smoothie bowl
Cook: 145 Minutes - easy - Serves 4 - Vegetarian - gluten-free - egg-free - pregnancy-safe
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Throw an avocado and spinach in your smoothie to up the nutrients and healthy fats. Top with seed mix and summer fruits for irresistible flavour and crunch!

Ingredients

2 bananas, sliced

1 ripe avocado, stoned, peeled and roughly chopped

1 small ripe mango, stoned, peeled and roughly chopped

100 g fresh baby spinach leaves

250 ml skim milk

1 tbsp no sugar added chunky peanut butter

1 tbsp honey

chopped banana, to serve

chopped mango, to serve

fresh blueberries, to serve

fresh raspberries, to serve

chia seeds, to sprinkle

Seed mix

1 tbsp chia seeds

1 tbsp linseeds

4 tbsp pumpkin seeds

4 tbsp sunflower seeds

4 tbsp coconut flakes

4 tbsp flaked almonds

¼ tsp ground cinnamon

1 tbsp honey

Method

  1. Line a small oven tray with baking paper. Arrange banana slices on top then put in freezer for 2 hours or until frozen solid (see tips, below).
  2. To make seed mix, preheat oven to 160°C and line an oven tray with baking paper. Put seeds, coconut and almonds in a large bowl. Add cinnamon and drizzle over honey. Toss until everything is well coated. Spread on prepared tray in an even layer. Bake, stirring every 5 minutes, for 10 minutes or until seeds are lightly toasted. Set aside to cool (see tips, below).
  3. Put frozen banana, avocado, mango, spinach, milk, peanut butter, and honey in a blender and whizz to a thick smoothie consistency. You may need to scrape down sides of blender with a spoon a few times (see tips, below).
  4. Divide green smoothie between 4 bowls and arrange chopped mixed fruit on top. Scatter each bowl with 1 tbsp of the seed mix. To serve, sprinkle chia seeds on top.
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