Don’t let your next smoothie taste flat and lifeless, especially if you’re looking to stay on the healthier side for breakfast. Add some chopped zucchini which is not only budget-friendly, but is packed with folate, potassium, and Vitamin A. Combine with tasty fig for a sweet and savoury smoothie which is best served ice-cold!
2 fresh figs, stems removed and halved
1 frozen organic banana
1 cup zucchini, chopped
1/2 cup organic raw unsalted cashews, soaked
1/2 cup filtered water
1 tsp fresh ginger, minced
1 tsp ground cinnamon
1 tsp vanilla extract
Honey or other sweetener, as needed
Pinch of pink Himalayan sea salt
Handful of ice
1. Simply add the ingredients into a high-speed blender until you’ve reached a smooth and creamy consistency.
Image and Recipe via Tasty Yummies
Sometimes a quick smoothie is ideal, especially if you don’t have much time allocated in the morning for breakfast. Not only is this recipe easy to memorise, but it is filled with lots of vitamins and minerals to keep your body full for longer. Customise with your favourite fruits and vegetables for a truly one-of-a-kind taste.
The oatmeal gives the entire smoothie some body, and will be perfect as a snack throughout the day or night. Sprinkle chia seeds, or LSA mix over the top for extra health benefits.
1 cup of your preferred milk
1/2 cup frozen strawberries
1/2 cup squeezed orange juice
1 banana, chopped
1 cup oatmeal
1 cup water
1/2 cup frozen blueberries
- Pop in the oatmeal and milk and blend until the consistency is smooth – don’t worry if there are any lumps.
- Add the frozen banana and frozen fruits then blend together well before including the cup of water into the mixture. Feel free to add a handful of ice if you like your smoothie extra cold. Most blenders have an ice function which won’t ruin the blades.
- Then simply serve and enjoy! Recipe makes 2-4 servings.
Recipe and image via Adixie Lullaby, Blueberry Council
Wonder what the celebs will be noshing on at the Governors Ball after the Oscars? Host your own Oscars party with some of celebrity chef Wolfgang Puck’s Oscars recipes, including healthy smoothie shots, decadent truffled mac and cheese and vegan chocolate cupcakes – perfect for Oscars host and vegan Ellen DeGeneres.
Power smoothie shots
Makes: 12 shots
6 leaves kale, ribs removed
4 large stalks celery, leaves trimmed
2 green apples, cut into wedges
1 medium organic English cucumber
1 cup packed baby spinach leaves
1-inch piece fresh ginger root, peeled
Juice all ingredients, stir well and serve right away.
Mac and cheese with black truffles
250g elbow macaroni
3 tablespoons butter
3 tablespoons flour
3 ½ cups milk
½ medium onion
1 bay leaf
1 teaspoon kosher salt
1 teaspoon black pepper
A pinch of cayenne
3 tablespoons finely chopped black truffles
300g grated sharp aged white cheddar
90g grated gruyère
30g grated parmesan
2 drops black winter truffle oil
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
Sliced fresh black truffles for garnish (optional)
1. Preheat oven to 175C. In a large pot of boiling salted water, cook the macaroni to al dente (about seven minutes). Strain and place on a lightly oiled sheet pan.
2. While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for four minutes stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes before removing the onion and bay leaf.
3. Turn off the heat and add three quarters of the cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a two-quart casserole dish and top with remaining cheddar.
4. Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with the bread crumb mixture and bake for 30 minutes. Remove and let stand for five minutes. Serve with fresh shaved black truffles.
Gluten-free vegan chocolate cupcakes with almond cream frosting
For the cupcake
1 ¾ cups plain gluten-free baking flour
½ cup potato starch
1 cup unsweetened cocoa powder
¼ cup arrowroot powder
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum powder
2 teaspoons salt
1 cup hot brewed dark-roast coffee
1 cup coconut oil
1 ⅓ cups agave nectar
¾ cup unsweetened applesauce
3 tablespoons vanilla extract
For the frosting
1 ½ cups plain or vanilla-flavored almond milk
¾ cup soy milk powder
¼ cup agave nectar
1 tablespoon coconut extract
1 tablespoon pure vanilla extract
1½ cups coconut oil
2 tablespoons fresh lemon juice
1. First, prepare the frosting. In the bowl of a food processor with a stainless-steel blade, combine the almond milk, soy milk powder, agave nectar, coconut extract and vanilla. Process for two minutes. Slowly add half of the coconut oil, then half of the lemon juice, then the remaining half of each. Continue processing until the mixture is blended. Pour into a bowl, cover with plastic wrap, and refrigerate until the frosting has firmed up enough to spread (about six hours).
2. Next, for the cupcakes, set a rack in the middle of the oven and preheat to 160C. Line two 12-cup muffin tins or four standard-sized six-cup muffin tins with paper cupcake liners.
3. In a medium mixing bowl, combine the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum and salt. Stir well with a wire whisk until thoroughly blended.
4. In a separate bowl, combine the hot coffee, coconut oil, agave nectar, applesauce and vanilla. Stir with a whisk until blended. Add the wet ingredient mixture all at once to the dry ingredients. Stir with a whisk until a smooth batter forms.
5. Pour batter into cups until each is nearly full. Bake on the middle rack. After 15 minutes, rotate the baking tins front to back. Continue baking until the cupcakes spring back when gently pressed at their centers, about seven minutes longer. Remove from the oven and leave in tins at room temperature for 20 minutes. Then, remove the cupcakes from the tins and leave on wire racks to cool completely. Frost the cupcakes when they have cooled.
What are you serving at your Oscars party?
Celebrity chef Pete Evans shares one of his favourite summer smoothie recipes, which is not just healthy and packed with vitamins, but tastes delicious. It’s the ultimate superfood smoothie to get you back on track with your new year health goals!
1/4 bunch of organic kale, stems removed
1/4 bunch mint, picked
1 young coconut, flesh and water
2 organic white flesh peaches, pips removed
1 juice of 1 organic lemon
10 macadamia nuts (soak them for a couple of hours if you like it extra creamy)
1 raw organic egg
1 tablespoon maca (optional)
1. Place all ingredients in a blender and blend until smooth and creamy.
What’s your favourite smoothie recipe?
With the weather warming up, bikini season looms on us again. And if you’re anything like me, and tend to get a little extra cuddly over the winter period, a pre-summer detox is just the trick to get us out of our sweats and into the sun. Now I can’t stand the whole mentality that argues we need to become hungry and stressed to feel dignified in our summer clothes – no thanks.
But getting back into the exercise routine that may have been neglected for the couch, while enjoying all the gorgeous food that’s around is never a bad idea. The thing is, I don’t have time to spend four hours on yoga a day or grow my own organic celery for snacks.
So here are my simple pre-summer detox tips, for busy people.
When you wake up, squeeze a wedge of lemon into hot water for a revitalising drink. Because it aids digestion, it’s great for beating the bloat and speeding up the release of toxins from your body. Beyond this, it’s an effective way of fitting more vitamin C into your day, which promotes healing and helps to maintain healthy bones, cartilage and tissue. Bottom line is it’s a fantastic, cheap way to get your body hot and healthy from the inside out.
We all know how important water is to a healthy diet, but chugging away glass after glass is often unpleasant unless you’ve been mountain climbing that morning. Keep a bottle of water with you at your desk and in your handbag, that way it’ll always be on hand and you can get more into your system without the hassle.
If you don’t like the taste of plain water, add cucumber or lemon slices – it adds taste and you’ll be packing in more vitamins. I’m a huge fan of glass water bottles as they have a reduced risk of chemical toxins being leeched into the water from the bottle itself. Drinking more water is great for flushing out all the nasties that make us bloated, tired and puffy looking and it’s one of the easiest ways of getting yourself feeling healthy and detoxed for summer. Plus it’s a super simple way to counter last night’s sangria.
I love a smoothie when I’m in a hurry. I literally just smash everything in the blender and drink it in the car on the way to work. It’s basically a quick, portable breakfast packed with nutrients, that you can tailor to suit your tastes. Being a big fan of super foods I throw in a heaped teaspoon of my favourites, which at the moment are maqua powder, gubinge powder, chia seeds and bee pollen. I stock up at www.peachyclean.com.au, which is a great spot for everything healthy.
A good breakfast needs carbs, protein and loads of vitamins and minerals to set you up for the day. Always add greens like spinach to the smoothie, you can’t taste it, but it’ll be doing you good. Try one of my favourite breakfast smoothie recipes:
1 cup of organic almond milk
A splosh of coconut water
½ cup of frozen blueberries
A handful of spinach
A few spoonfuls of superfoods (add your favourites)
Blend until creamy. Enjoy!
Being high in fiber, sweet and chocked full of vitamin E, iron, zinc, selenium, potassium and more, this will have you feeling super virtuous, satiated and full of energy.
Juicing – we’ve heard all about it. It pumps your body full of micronutrients and is far easier to work into your day than eating a kilo of raw veggies at your desk. Always base your juices around veggies and add a dash of fruit to keep it sweet and palatable – that way you aren’t just pumping your system full of just fructose. Ideally keep your veggies cold before you juice them as it well help keep the juice from spoiling. If you want to make a big potion, bare in mind to keep it cold and drink it within a few hours to maintain optimum nutrient levels. If you’re on the go, make it first thing in the morning and keep it travel-handy in a thermos.
I love this earthy, citrus juice recipe for early morning juicing:
½ celery bunch
4 carrots (washed not peeled, most nutrients are just beneath the skin)
1 beetroot (raw not tinned)
2 green apples
2 oranges (peeled)
Or if you fancy a power cleanse, try ‘The Hulk’ juice recipe (because it’s bright green and super potent, yet delicious).
½ celery bunch
1 spinach bunch (roots removed)
1 kale bunch
Incorporating little, healthy changes into your everyday routine is the best way to kick-start your healthy self for summer, and small changes can make a big difference to how you feel and look. You don’t need to be miserable and hungry, just healthy and happy. And the healthier you are, the happier you’ll be.
Have you ever done a detox? Share your detox experience!
Kate Jones blogs about writing and pop culture at Calvicle Capitalism.
We’re always looking for quick and healthy breakfast ideas, and this berry yoghurt smoothie is just the thing to start your day the right way. It only takes a minute to whizz up, is packed with calcium and keeps you full all morning.
And since October is Breast Cancer Awareness Month, this pretty-in-pink smoothie is a great drink to serve at pink-themed events and fundraisers – serve in shot glasses as part of a high tea, or in classic milkshake glasses as part of a breakfast buffet.
Even better, SKI has pledged to donate $350,000 to fund a McGrath Breast Care Nurse and has turned its 1kg pots of D’lite, Divine and Soleil pink for a limited time only.
1 medium ripe banana
150g summer berries, fresh or frozen
250ml Ski Soleil Mixed Berry yoghurt (fat free)
400ml reduced fat milk
40g toasted muesli (optional)
1. Peel a ripe banana and place in your blender with all other ingredients. Blend for 30 seconds.
2. Pour into serving glasses and drink, or cover and place in the fridge for up to 3 days, making sure to stir before drinking.
Notes The addition of muesli is optional but adds a nice crunch and creates an ideal breakfast smoothie. You can alternate the fruit and the yoghurt according to the season and your taste preference. Maple syrup can be used instead of honey.
What’s your go-to breakfast?
Think of this superfood smoothie recipe from Amy Crawford, holistic health and wellness practitioner, and founder of The Holistic Ingredient, as the ‘any time of day smoothie’ – a healthy smoothie that’s packed with essential nutrients and tastes divine! It’s creamy from the avocado and is such a gorgeous shade of green – plus it also makes a fantastic dessert swap, just use less milk for a pudding-like consistency.
Preparation Time: 5 minutes
1 cup almond milk (or milk of choice), more if you like a runnier consistency
2 big handfuls of organic English or baby spinach
A few sprigs of parsley
1 scoop of pure whey protein or a raw egg
1 heaped tablespoon five:am natural no added sugar or Greek Style yoghurt (or coconut yoghurt)
1 dessertspoon chia seeds
1 heaped teaspoon maca powder
1 small piece of fresh ginger and turmeric (2cm piece)
2 teaspoons maple syrup, raw honey or sweetener to taste
1. Throw all ingredients in the blender and blend until really smooth and creamy. Pour (or scoop!) into a glass or cup and sprinkle with whatever your heart desires, like goji berries, granola or seeds.
Tip: If you can, leave it for 15-20 minutes prior to eating to allow the chia seeds to soften.
What’s your favourite smoothie recipe?