Oh so smooth

Posted on 27 November 2015

Combine good-for-you ingredients with great flavours for a welcome summertime treat.

Coconut and granadilla smoothie
Serves 2
11/2 cups coconut water
2 ripe bananas, peeled and sliced
pulp of 4 ripe granadillas
basil, to garnish
desiccated coconut, to garnish

Put the coconut water and most of the banana slices in a blender, reserving some slices for garnishing. Blend until smooth, then stir in the granadilla pulp. Pour the mixture into chilled glasses. Garnish with the basil, desiccated coconut and the remaining banana slices.

Two-tone smoothie
Serves 4

125g ripe raspberries
250g strawberries
2 cups fat-free yoghurt
1 small ripe papaya, peeled
and roughly chopped
4T sunflower seeds

Reserve some of the raspberries and strawberries. Put the rest in a blender with half the yoghurt. Blend until perfectly smooth. Pour into a jug and set aside. Rinse the blender, then put the chopped papaya and remaining yoghurt in it and blend until smooth. Layer the smoothies by pouring some of the papaya mixture into serving glasses, followed by some of the berry mixture. Continue until the glasses are full or the smoothie mixture is finished. Top the smoothies with the remaining raspberries and strawberries and garnish with a scattering of sunflower seeds.

Top tip
Freeze the raspberries and strawberries before blending for an ice-cold thirst-quenching treat.

Green machine
Serves 2

50g baby spinach leaves
2 Granny Smith apples, cored and roughly chopped (with some cut into thin slices for garnish)
2 ripe kiwifruits, roughly cubed (reserve 1 for garnish)
5cm ginger, peeled and grated
11/2 cups fresh apple juice, chilled

Put all the ingredients in an upright blender and blend until perfectly smooth. Pour into chilled glasses. Serve garnished with apple slices and kiwifruit pieces.

Did you know?
Research has shown that taking spinach in juice form is the healthiest way to consume it.

Blueberry granola teats
Serves 4

120g blueberries
juice of 1 lemon
2 cups fat-free yoghurt
100g granola

Put the blueberries in a pan over medium heat. Allow them to soften slowly and release their juices. Add the lemon juice, stirring well. Remove from the heat and set aside. Layer by pouring the cooked blueberries into serving glasses, followed by the yoghurt. Top each glass with a handful of granola.

The information provided in this article was correct at the time of publishing. At Mediclinic we endeavour to provide our patients and readers with accurate and reliable information, which is why we continually review and update our content. However, due to the dynamic nature of clinical information and medicine, some information may from time to time become outdated prior to revision.

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