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A treat from the authors of Green Kitchen Smoothies

In Green Kitchen Smoothies, bestselling authors and bloggers David Frenkiel and Luise Vindahl share their favourite smoothie recipes, as well as some exciting ideas that will give you the confidence to create your own.
 
Divided into two main sections, Simple Smoothies and Showstoppers, this is a book perfect for both smoothie enthusiasts and newbies. There are options for pre- and post-workout, bedtime and breakfast, and smoothies especially for kids (or adults) who need more greens in their diet.
 
David and Luise also share their recipes for nut milks, juices, granola and more, which will add extra sustenance and texture to your drinks. From smoothie bowls to parfaits, milkshakes, popsicles and even desserts, Green Kitchen Smoothies is a collection of irresistible, fun smoothies that you will love.
 
Read on for a recipe from Green Kitchen Smoothies that is delicious and decadent, but also surprisingly healthy!
 
Triple_chocolate_mint_bowl.jpgTRIPLE CHOCOLATE MINT BOWL
serves 2 
or 4 small servings
 
Placing this recipe in the Desserts chapter of the book felt like the right thing to do after we threw those dark chocolate squares on top! But if you take a peek at the ingredients, you’ll find that it’s actually quite a healthy snack. There’s even a whole avocado in it, although completely disguised by the dark chocolate and fresh mint flavours. This one is quite rich so you can keep the portion sizes small. And you can obviously just replace the chocolate granola with any granola that you have at home, for an even quicker recipe.
 
For the chocolate & Quinoa Granola*
1 tablespoon cold-pressed coconut oil
1 tablespoon pure maple syrup
1 tablespoon cacao powder
30 g (1 oz/¼ cup) rolled oats (choose certified gluten-free if allergic)
15 g (½ oz/¼ cup) puffed quinoa (or raw rinsed quinoa, for a crunchier texture)
30 g (1 oz/¼ cup) whole hazelnuts
 
For the chocolate smoothie
1 ripe avocado, stone removed
2 frozen bananas (page 22)
4 tablespoons cacao powder
2 tablespoons hazelnut butter (or any other Nut Butter, page 26)**
250 ml (8½ fl oz/1 cup) soya milk (or almond milk)
2–4 drops peppermint oil or 4–8 fresh peppermint leaves to Serve
quality dark chocolate (at least 70% cocoa) or raw vegan refined sugar-free chocolate squares
whole hazelnuts
 
Start by making the granola. Melt the coconut oil and maple syrup in a frying pan (skillet) on a low heat. Stir through the cacao powder and mix until well combined and silky smooth. Add the oats, quinoa and hazelnuts, stir to coat in the oil mixture and toast over a medium heat for about 5 minutes or until golden. Set aside to cool on parchment paper in the fridge (or freezer) while you prepare the chocolate smoothie.
 
Scoop the flesh out of the avocado and add it to a blender along with the rest of the chocolate smoothie ingredients. Blend on a high speed until completely smooth. Taste and adjust the mint flavour to your liking by adding more peppermint oil or leaves if necessary.
 
To assemble, pour into two small bowls (three are featured in the photo) or four miniature ones. Finish with a sprinkling of the granola and a few hazelnuts. Top with a chocolate square and serve.
 
Note: The photo features a double recipe.
 
* For a healthier option try adding a couple of tablespoons of cacao nibs to the granola topping (at the same time as the oats and quinoa) as opposed to adding the chocolate squares.
 
GKS_portrait_1.jpg** NUT BUTTER
Makes 600 g
1 lb 5 oz/2 cups
 
Our little family is nuts about nut butter. We spread it on rye bread, stir it through porridge, blend it in smoothies, dollop it on chia puddings and even freeze it in popsicles! We like to make our own nut butter as not only do we know what’s in it, it’s also a cheaper option. Although some brands do add hydrogenated oils, refined sugar and additives, these ingredients are actually completely unnecessary as all you need is nuts, which are rich in healthy monounsaturated and polyunsaturated fatty acids and energy. Generally we use a combination of nuts and sunflower seeds, as they are more affordable and add flavour, but feel free to make a pure nut butter if you prefer. When toasted and ground in a food processor, the nuts slowly release their natural oils and transform into a smooth butter – it’s quite fascinating really!
 
600 g (1 lb 5 oz/4 cups) raw nuts of choice (or a combination of nuts and seeds)*
½ teaspoon sea salt
 
Preheat the oven to 150°C/300°F/Gas mark 2. Spread the nuts out in a single layer on a baking tray and toast for 10–20 minutes or until golden. Remove from the oven and set aside to cool.
 
Put the nuts and salt in a food processor and blend on a high speed for 10–20 minutes or until completely smooth. Stop and scrape down the sides with a spatula every now and again, which also helps prevent your food processor from overheating.
 
Pour into a sterilized medium-sized sealable glass jar, cool and store in the fridge.
 
If sealed, the nut butter can keep for a few weeks in the fridge.
 
* We like to use equal amounts of almonds, cashew nuts, brazil nuts and sunflower seeds.
 
Tip: If you prefer a crunchier texture, try adding some chopped nuts towards the end of blending in the food processor.
 
Recipe taken from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl. Published by Hardie Grant Books and available now. 
 
 

Posted by Global Administrator on 07/06/2016