Sunday 18 November 2018

Indy Power: Smoothies yule adore


Gingerbread smoothie
Gingerbread smoothie

Enjoy a super healthy start to the big day with this festive breakfast full of warming spices.

Gingerbread Smoothie

This is such a festive breakfast. It couldn't be easier to make and the warming spices will get you in the Christmas spirit in a matter of seconds.

Serves 2. Gluten-free, dairy-free & vegan


Handful of nuts (pecans, almonds, walnuts work great!)

425ml nut milk

1 frozen banana

1 tbsp cashew or almond butter

½ tsp ground ginger

½ tsp cinnamon

Small pinch of nutmeg


Toast the nuts in the oven at 180°C/350°F/Gas 4 for about 8 minutes until golden.

Add all of the other ingredients to your blender and blend on high until smooth. If you want it a little more runny, add a dash more nut milk.

Roughly chop the nuts.

Pour the smoothie into your glasses and top with chopped toasted nuts and a sprinkling more of cinnamon.

Banana split

Frozen bananas are so versatile. Whenever I have some bananas going brown in my fruit basket, I peel them, chop them into quarters and freeze them in a Ziploc bag. Apart from smoothies, my favourite way to use them is to dip them into melted dark chocolate and then into toasted nuts or coconut. Then I just pop them back in the freezer where they’ll be ready for me when I need a last-minute treat. They’re also delicious blended on their own with a little honey and some cacao powder as a quick banana chocolate pudding. There are so many ways to give your bananas a second chance so don’t let them go off!

Tried this recipe?

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