Three Breakfast Smoothies
Photography Manja Wachsmuth.
Whipping up smoothies is much quicker if you keep bags of free-flow frozen fruits in your freezer. I slice up several ripe bananas at a time and lay them in a single layer on plastic trays. When frozen, I lift them off and place in plastic bags. Do the same for mangoes and other fruits that you use on a regular basis. If the smoothies are too thick for your taste, add more milk or fruit juice to thin.
Serves: 2–3
INGREDIENTS
Espresso coffee and cashew nut butter
½ cup strong espresso coffee, chilled
1 cup vanilla soy milk
2 tablespoons cashew nut butter
2 ripe bananas, sliced and frozen
Mango, carrot and ginger
1 mango, sliced and frozen
1½ cups fresh carrot juice
1 orange, peeled and chopped
¼ teaspoon grated nutmeg
1 teaspoon grated fresh ginger
2 teaspoons lemon juice
honey to taste
Mixed berry, yoghurt and flaxseed
1½ cups frozen mixed berries
1 cup pomegranate juice
¼ cup plain yoghurt
2 tablespoons golden flaxseed meal
honey to taste
METHOD
Espresso coffee and cashew nut butter: Place all the ingredients in a blender and process until smooth. Pour into chilled glasses to serve.
Mango, carrot and ginger: Place all the ingredients in a blender and process until smooth, adding more honey and lemon juice if needed.
Mixed berry, yoghurt and flaxseed: Place all the ingredients in a blender and process until smooth, adding more honey if needed. If the smoothie is too thick, add more pomegranate juice to thin.
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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.