The Health Lover's ‘Fruit Salad’
Ingredients:
1 large ripe avocado, cut in half, seed and skin removed
240g frozen banana pieces
100g frozen mango cubes
2 tbsp white chia seeds
2 tbsp maple syrup
½ cup freshly juiced orange juice
200ml coconut milk
8 ice cubes
To garnish:
Passion fruit pulp
Goji berries
Method:
STEP 1: To the Kitchenaid K400 Blender jug, add avocado, banana, mango, chia seeds, maple syrup, orange juice, coconut milk and ice cubes.
STEP 2: Place the lid on, add the blender jug on the base, then turn the control dial to the smoothie function and press the start button.
STEP 3: When the blender comes to a stop, pour the smoothie into two tall glasses and garnish with passion fruit pulp and goji berries.
STEP 4: ENJOY!
Protein Warrior’s ‘Choc Charge’
Ingredients:
4 pitted medjool dates,
1/3 cup vanilla protein powder
1 tbsp cacao powder
1/3 cup roasted raw peanut butter
270g frozen banana pieces
½ tsp ground cinnamon
300ml almond milk
10 ice cubes
To garnish:
2 tbsp raw hazelnut spread
Ground cinnamon
2 medjool dates
Method:
STEP 1: To the Kitchenaid K400 Blender jug, add all ingredients.
STEP 2: Place the lid on, add the blender jug on the base, then turn the control dial to the smoothie function and press the start button.
STEP 3: While the blender is running, add the raw hazelnut spread on the inside of two glasses.
STEP 4: When the blender comes to a stop, divide the smoothie between each glass, then garnish with a sprinkle of cinnamon and a large medjool date.
STEP 5: ENJOY!
Sweet Fiend’s ‘Raspberry Jam Sponge Cake’
Ingredients:
Raspberry smoothie:
100g frozen raspberries
1/3 cup raspberry jam
4 cream filled vanilla biscuits
100ml almond milk
1 tsp vanilla paste
8 ice cubes
coconut smoothie:
100g frozen coconut pieces
2 tbsp coconut cream
4 cream filled vanilla biscuits
120ml almond milk
1 tsp vanilla paste
8 ice cubes
To garnish:
2 Sponge cake pieces
2 Strawberries
Method:
STEP 1: To the Kitchenaid K400 Blender jug, add all the coconut smoothie ingredients then turn the control dial to the smoothie function and press the start button. When the blender comes to a stop, pour the smoothie into a pouring jug. Clean the blender jug before continuing.
STEP 2: Add all the raspberry smoothie ingredients to the blender jug, then turn the control dial to the smoothie function and press the start button. When the blender comes to a stop, set the jug aside.
STEP 3: Spoon raspberry jam on the inside of two tall glasses, then add the coconut smoothie into each one, one third of the way up. Gently divide the raspberry smoothie between each glass, layering it on top of the coconut smoothie two thirds of the way up, then pour the remaining coconut smoothie in each glass to fill.
STEP 4: Garnish with sponge cake and strawberries.
STEP 5: ENJOY!
Vegan’s ‘Glorious Green’
Ingredients:
60g spinach leaves
300ml coconut milk
100g frozen coconut pieces
140ml vegan vanilla coconut kefir
1 large avocado, cut in half, seed and skin removed
1 lime, juiced
1 tbsp maple syrup
8 ice cubes
To garnish:
Kiwi fruit slices
1 tsp rice malt syrup
Cucumber slices
Lemon slices
Method:
STEP 1: To the Kitchenaid K400 Blender jug, add all ingredients.
STEP 2: Place the lid on, add the blender jug on the base, then turn the control dial to the smoothie function and press the start button.
STEP 3: While the blender is running, place kiwi slices to the interior wall of two glasses with a little rice malt syrup to help them stick.
STEP 4: When the blender comes to a stop divide the smoothie between each glass, then garnish with cucumber and lemon slices.
STEP 5: ENJOY!