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.
- 1 peeled, frozen banana, roughly chopped
- 1 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
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 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.
• You can substitute frozen spinach for the fresh variety.
Recipes and images from Supercharged Food: Eat Clean, Green & Vegetarian (Murdoch Books, $35, pbk).