Packed with green power, this smoothie will get you running on all cylinders! Green superfoods powder is a combination of spirulina, chlorella and wheatgrass – available from health food stores and some supermarkets. 

Serves
2

Preparation

10min

Skill level

Easy
By
Average: 4.5 (6 votes)
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Other superfoods powders will work well in this recipe too. Try maca, acai, mesquite or protein powder.

Ingredients

  • 250 g (9 oz/1 cup) natural yoghurt or 250 ml (8½ oz/1 cup) milk kefir 
  • 60 g (2 oz/½ cup) crushed ice 
  • 3 handfuls baby spinach leaves or shredded kale 
  • 1 avocado, stone removed 
  • 2 tbsp mint leaves 
  • 1 tbsp ground linseed ( flaxseed meal) 
  • 1 tbsp green superfoods powder 
  • lime juice, to taste 
  • honey, to taste 

 

To serve 

  • cubed avocado
  • pepitas (pumpkin seeds) 
  • hemp seeds
  • mint leaves 

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

Whiz the yoghurt or kefir with the ice, spinach or kale and the avocado, mint, linseed and superfoods powder in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or kefir, being careful not to add too much liquid. 

Taste the smoothie and add a squeeze of lime juice and a drizzle of honey to balance the flavour to your liking. 

Spoon the thick smoothie mixture immediately into two chilled bowls and top with the avocado, pepitas, hemp seeds and mint. 

 

Note: 

• To make dairy free, replace the yoghurt or kefir with a non-dairy alternative. To make vegan, also swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia. 

 

This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.