I’ve never tried broccoli in a smoothie before. It’s never occurred to me to put it into my drinks as I thought the texture might be a little odd. So when my friend Andrea from Zen Pilates sent me this recipe for a guest post, I was intrigued how it would both look and taste. I called this post The Green Smoothie in Disguise as the berries make it a pretty purple and the blended raw broccoli is cleverly hidden within their seedy texture.
Andrea is not only an awesome Pilates and Piloxing instructor at her Mt Lawley studio, but also a qualified Dietitian and one of the kindest people you’ll ever meet. She walks her talk more than anyone I know. I mean, look!
(photo by the amazing Alana Blowfield)
Hope you enjoy Andrea’s green smoothie recipe.
I was recently eating salad and my friend commented that I didn’t have any protein in my snack! Did you know Green Vegetables are rich in PROTEIN and jam packed high in micro-nutrients? My favourite Green Smoothie this summer is simple: a nutritious post-cardio exercise snack that will boost your protein intake and help to refuel glycogen levels in your muscles and liver. Or, simply enjoy as a way to boost the greens and micronutrient level in your diet.
SIMPLE GREEN SMOOTHIE
1 FROZEN BANANA
1/2 CUP FROZEN BERRIES
1/2 CUP SPINACH, (or kale or any green leafy vegetable)
1 CUP BROCCOLI FLORETS, CHOPPED
1 CUP COCONUT WATER
A FEW ICE CUBES
Mix in a blender and off you go!
Remember to NOURISH yourself every day. You can never eat too many greens!
Have a fabulous weekend everyone. Do something you enjoy!
x Andrea – Zen Pilates Perth
This super yummy smoothie recipe is a guest post from my beautiful friend Gráinne who runs Karratha Yoga. If you’re up in the West Australian Pilbara region, be sure to check out her classes. Thanks for sharing your recipe, Gráinne! If you want to keep this smoothie raw, replace the soy milk with coconut water or almond milk.
When I was in my 20s I spent eighteen months living in one of the most famous green tea growing areas of Japan, Shizuoka. A rural area, home to Mount Fuji and only an hour or two from Tokyo, the region is proud of its traditional tea heritage and I came to appreciate the mellow lift and health benefits of a good cup of Japanese green tea.
So, unsurprisingly one of my favourite treats is the classic green tea ice cream. This smoothie re-creates that yummy, creamy flavour without the refined sugar or dairy. Add more agave if you have a sweet tooth, or perhaps omit it altogether if you’re having this as a breakfast smoothie.
xx Gráinne – www.karrathayoga.com
Matcha Green Tea Smoothie
1 FROZEN BANANA (nice and sweet and ripe before peeling, cutting in half and popping in the freezer)
1 HUGE HANDFUL OF BABY SPINACH
1 CUP SOY MILK
1/2 CUP WATER
2 TEASPOONS GREEN TEA POWDER (make sure it is powdered “matcha” style green tea – not fine tea leaves)
1 TABLESPOON AGAVE SYRUP
Blitz and enjoy!
Gráinne recommends this brand of matcha (pronounced ma-cha): Absolute Green Organic Tea Powder
I’m crazy about carrot cake, but not so crazy about the usual refined, processed ingredients like wheat flour, butter, sugar and cream cheese! Instead, this cake uses beautiful whole foods with beautiful benefits to create a moist, carrot-cake texture such as fresh carrots for a boost of vitamin A and glowing skin, walnuts for vitamin E and omega-3 fatty acids and iron and potassium rich dried dates.
This recipe is a guest post I created for bespoke activewear company, Mylo-Dee. Mylo-Dee lets you customise your exercise clothing. You begin by selecting a silhouette (which has been designed with body shape in mind), then select a neckline, sleeves, back & front design details and fabric – all from beautiful French performance jersey, and voila! Your custom design is created and shipped to you. Pretty neat, huh?
Head over to the Mylo-Dee blog to get this carrot cake recipe:
When we first met we shared some rosehip tea and I made this orange, almond and coconut cake which I later guest-posted on her blog. Head over to her blog to get the recipe and make sure you have a look around while you’re there; I love Hannah’s writing.