Smoothies are not just for lazy weekends. For me personally, breakfast makes a huge difference to my day. I could even skip caffeine, as long as I get to start my day with something wholesome like a smoothie or eggs on toast.
This morning, I had a dream that I was eating a tub full of Ben & Jerry’s Peanut Butter Cup ice cream for breakfast. As there is some hiding in the freezer, I could have easily made my way to the kitchen for a spoonful and chalked it up to a bad case of sleep walking. *Shudder* Instead, I woke up and made myself a raspberry and kiwi smoothie to banish any residual ice cream craving. And I’m so glad I did.
This smoothie is so easy and versatile. You can swap the fruits for anything you have at home. Strawberries, blackberries, blueberries, peaches, apricots, bananas, avocados – you name it.
I am in the habit of freezing my berries as soon as I buy them unless I have any immediate plans for them. Wash, dry and freeze. This way they last longer and when you blitz them, they have a thick, creamy texture.
You can make this smoothie vegan by swapping the yoghurt for coconut yoghurt.
- 150 grams raspberries, fresh or frozen
- 5 kiwis, peeled and chopped
- 1/2 cup Greek or coconut yoghurt
- 2 tablespoon honey, or more
- 1/4 cup wheatgerm or porrdige oats
- 1 cup water
- Blitz all the ingredients together until smooth.
- Serve chilled with an extra drizzle of honey.
- Use any berries or fruits you have at home (see note above).
- Freezing the berries will give the smoothie a thicker texture.
- You can also skip the wheatgerm if you don't have any.