- 100g coconut yogurt
- 3 tbsp milk of your choice (we used unsweetened almond milk)
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- ½ tsp ground turmeric
- 3cm piece of fresh ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tsp baobab powder (optional)
- 1 small ripe banana
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 1 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tbsp oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- juice of ½ a lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Add the coconut yogurt and milk to a high-speed blender then add the turmeric, fresh ginger and baobab powder (if using). Tip in the remaining ingredients then blend until smooth. Add ice and blitz again if you prefer a colder drink. Pour into glasses and serve.
Storing your smoothieIs it OK to make a smoothie the day before or should I drink it straight away? Enjoying it immediately is the healthier option as everything is fresh, but a pre-prepped smoothie is a far better choice than a muffin or croissant on the way to work. If you do make it the night before you might notice that the flavours change (depending on the ingredients), but many people prefer a slightly earthier taste. A squeeze of lemon or lime juice will help prevent oxidation and stop it going brown. Always cover or store it in a sealed jar in the fridge to preserve the nutrients as much as possible. An easier option, if you know you’re going to be short of time is to prepare the fruit and veg in advance and freeze immediately in portion-sized bags. In the morning tip the frozen ingredients into the blender with your liquid and whizz.
Make it veganFor a vegan option, swap the honey for a little agave nectar or maple syrup.