Winter is over (we think). Which means blistering beverages are out and smoothies are in. But not just any smoothies; plain-old berries are boring and sludgy banana-peanut butter combos are totally passé.
It’s time to go green.
If you’re a new mum, chances are mornings have become a mere continuation of the sleepless nights before, and you’d mainline caffeine through your eyeballs if someone held the baby long enough for you to do it.
A glug of this good stuff, with its zingy mix of tropicana fruit and leafy veg, will give you a healthy, sustained boost to those depleted energy levels. (It probably won’t have any effect on your babs’ fondness for midnight party-time, though. Sorry.)
Bonus point: the vitamin-loaded smoothie is also seriously simple to make. Peel. Blitz. BAM.
And it tastes like sunshine.
3/4 cup almond milk (substitute with coconut, soya or cow’s milk if you prefer)
2 medium bananas, previously peeled, sliced and frozen
2 cups fresh pineapple chunks
2 heaping cups kale/spinach
Make sure you have a strong, powerful blender that will blend up the kale/spinach. Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth. Scrape down the sides of the blender as needed. Add more milk if it’s too thick. Store any leftover smoothie covered in the refrigerator for up to 8-10 hours.
Chug down half first thing in the morning, and save the remainder for whenever the coffee cup mirages appear.
Recipe and image from sallysbakingaddiction.com