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
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
- 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).
- 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).
- 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).
- 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.