“I like to do at least one herbal detox a year. This year, my husband said he’d like to try, too! To get him through to lunch, I whipped up this quick smoothie. It's full to the brim with the goodness of homemade almond milk, fresh local strawberries and avocado for creaminess and good fats, which help fill you up and keep you satisfied for longer.”




Skill level

Average: 4 (2 votes)


  • 375 ml (1½ cups) almond milk (see Note)
  • 1½ cups (about 250 g punnet) fresh or frozen strawberries (see Note), hulled
  • ½ ripe avocado, peeled, stoned
  • 1 tbsp brown rice syrup (see Note), or to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place everything into a blender and blend until smooth. Serve immediately.



• Preferably homemade almond milk – most of the store-bought stuff contains nasties and it's so easy to make yourself.

• If you use all fresh strawberries, add a few ice cubes for a cooler smoothie.

• Substitute any other natural sweetener, such as maple syrup or honey, for the brown rice syrup.


Recipe from My Darling Lemon Thyme. Recipe, styling and photography by Emma Galloway.