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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.