Simple Raspberry Smoothie
The authors of the incredibly popular Green Kitchen Stories blog have released an inspiring book of juices and smoothies, which includes this bright and fresh raspberry number.
Serves: 1–2
INGREDIENTS
1½ cups frozen raspberries
4–5 soft dates, pitted
2 tablespoons desiccated coconut, unsweetened
1 cup plain unsweetened yoghurt (for a vegan alternative use coconut yoghurt)
1 tablespoon lemon juice
½ cup filtered water, if needed
This is one of our ultimate go-to smoothies as the ingredients are basic and no superfoods are required. It looks pretty and tastes great, with a fresh raspberry and yoghurt flavour with a zing of lemon and a touch of sweetness from the dates and coconut.
METHOD
Put all of the ingredients in a blender and blend on a high speed until completely smooth. Depending on the strength of your blender, you may need to add a little water.
Taste and adjust the sweetness to your liking by adding more dates if necessary.
Pour into two medium-sized glass jars or a large one (as featured in the photo) and serve.
Green Kitchen Smoothies
This is an edited extract from Green Kitchen Smoothies by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP NZ $32.99. Available in stores nationally.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.