Big thanks to Georgia Harding from Well Nourished for this smoothie recipe. In her words … “This is a delicious, super simple recipe that we often have for breakfast or for an after school, pre-sport snack (I pop it in a thermos to keep it nice and cold)”. View the full blog post here.
- ¼ cup raw almonds
- 1 tablespoon maple syrup
- 1 heaped teaspoon 180 Nutrition Superfood Protein Blend (coconut flavour)
- 4-5 whole fresh strawberries
- 1-2 tablespoons rice malt or maple syrup
- 1½ cups frozen strawberries, washed and hulled
- 2 florets raw cauliflower, roughly chopped
- 60mL (¼ cup) coconut water
- 1 cup full-fat natural or coconut yoghurt
- 1 x 40 g serve 180 Nutrition Superfood Protein Blend (coconut flavour)
- 1 teaspoon vanilla extract or paste
- 2 extra strawberries, sliced into flat edged quarters (for decoration)
- On a tray line with baking paper place the almonds and drizzle with the syrup. Toss to coat.
- Sprinkle over the protein powder and toss to coat the nuts.
- Place under a low grill to toast for 5 minutes (watching carefully so they don’t burn).
- You can always do a big batch of the nuts for a fabulous, protein rich snack (store in an airtight jar in the fridge but be careful – they are soooo moorish).
- In a high powered blender place the strawberries and the syrup. Blend for 10 seconds to make a syrup and pour into the serving glasses. Thermomix speed 8, 10 seconds.
- Without washing the blender, add the frozen strawberries, cauliflower, coconut water, yoghurt and vanilla. Blend well until smooth and creamy. Thermomix speed 9, 30 secs.
- Tilt the serving glass so the syrup coats the sides. Place the cut strawberries on the sides of the glass and carefully pour in the creamy smoothie touching the sides three times to create the streaky finish.
- With the roughly chopped nuts piled on top.
If you aren’t bothered about how it looks, just add all of the ingredients for both the syrup and smoothie into the blender at once.
Choose the vegan protein blend and coconut yoghurt.
My kids love this blend frozen into ice-blocks. These are super convenient for a nutritious snack on the go.
Big thanks to Georgia Harding of Well Nourished for the recipe.