• Supergreens smoothie (Chris Middleton)Source: Chris Middleton

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. 




Skill level

Average: 4.4 (8 votes)

Other superfoods powders will work well in this recipe too. Try maca, acai, mesquite or protein powder.


  • 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.


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. 



• 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.