There are endless iterations of seasonal smoothies - packed with fresh veggies and fruits that are available locally according to the time of year. In early spring there are few fresh fruits available in the UK, so I use frozen berries as a base, then add in fresh veg along with a range of other ingredients to provide a balanced, nutritional breakfast.
Use this recipe as a guide - the quantities of veg can easily be adapted, these are just the ratios that I used - and swap in fresh or store cupboard items that you have available or need using up. I love to top my smoothies with muesli or granola for a bit of extra crunch. Enjoy!
Recipe: Spring Smoothie #2
Serves 2
Ingredients:
100g frozen berries (I use UK grown, organic if possible)
100ml water
30g (approx 1 small stalk) rhubarb, washed & chopped
40g beetroot, washed & chopped
20g cabbage, chopped
20g kale (including stalks), chopped
20g purple sprouting broccoli (including leaves & stalks), chopped
20g oats
100g yogurt (or dairy-free alternative)
200ml almond milk (or dairy milk)
Small nub fresh ginger
40g nuts - any single type, or mixed
20g seeds - any single type, or mixed. I used pumpkin, sunflower & linseed
10g (small handful) raisins or other dried fruit
1 tbsp ground flaxseed
1 tbsp tahini
Optional, to serve: handful of edible spring flowers eg gorse, forget-me-knot, chickweed; fresh fruit; muesli or granola to top
Method:
Prepare the vegetables by washing and cutting into small pieces
Place all ingredients in a blender and whizz up until smooth
Serve with optional toppings such as muesli, fresh fruits and edible flowers