Move over mint slice, this smoothie tastes just like mint choc chip ice-cream, only it’s much healthier. In fact, the traditional biscuit-y version has got nothing on this blended variety, which is full of sweet minty creaminess, minus the bloat.

Serves
2

Preparation

5min

Skill level

Easy
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Ingredients

  • peeled, frozen banana, roughly chopped
  • bunch English spinach leaves (see Note)
  • ¼ cup organic nut butter
  • ½ avocado, peeled and stone removed
  • handful of mint leaves, or 0.5 ml alcohol-free peppermint extract
  • 1 tsp alcohol-free vanilla extract
  • 250 ml (1 cup) almond milk
  • 125 ml (½ cup) coconut water
  • handful of ice (optional)
  • 3 tbsp raw cacao nibs

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.

Instructions

Place all the ingredients except the cacao nibs in a powerful blender and blend until smooth. Add the cacao nibs and blend for another 5–10 seconds. Pour into a tall glass and serve.

 

Note

• You can substitute frozen spinach for the fresh variety.

 

Recipes and images from Supercharged Food: Eat Clean, Green & Vegetarian (Murdoch Books, $35, pbk).