Those of you who follow me on Instagram will know that I really love smoothies. I just can't get enough of them. Breakfast, lunch or supper - smoothies kick ass! You can pack them with as much or as little goodness as you like. Mine are always dairy-free and usually super-fruity with added nutrition! They're pretty hassle-free and you can make them the night before to store in the fridge if you don't have time to make one in the morning. This one (and variations of) comes up time and time again, because it's just sooo delicious!
For this recipe I find it best with super-fresh bananas. I like mine when they're still green which gives the smoothie a great base and added vitality. This recipe serves 2:
2 ripe Mangoes
2 green Bananas
Juice of 1/2 a Lemon
2 tsp ground Turmeric
Large piece of Ginger
400 - 500ml Coconut Water
1 tbsp Chia Seeds
Handful of Ice cubes
Handful of Raspberries, for topping
Optional ingredients: Kiwi's, Passion Fruits, a Lime... whatever you have in your fruit bowl basically!
Firstly peel and slice the mangoes and bananas and throw into the blender.
Peel the Ginger then fine-grate directly into the blender - try not to include the tough, stringy fibres within.
Then add the Turmeric, Chia Seeds, Lemon Juice and Ice Cubes. Add the Coconut Water little by little as you blend - I like my smoothie really thick so I try not to go OTT at this stage!
Blend well for 2 minutes to ensure it's extra smooth. Serve in glasses or bowls topped with the Raspberries. Easy peasy lemon squeezy - enjoy!