ingredients
1 ½ bananas, frozen or fresh
30g frozen spinach
30g frozen kale
1 tablespoon of almond butter
150ml apple juice
method
Place all of the ingredients into a blender or food processor.
Pulse until smooth.
Add the mixed herbs, paprika and cumin and cook for 2 minutes before adding the sliced red peppers. Mix well and cook for 5-10 minutes until the peppers soften.
Once the peppers are a little soft, add the tomato puree, harissa paste (if using), tinned tomatoes and apple cider vinegar. Mix everything really well before leaving to cook for 20 minutes.
Once ready to serve, remove the pan from the heat and spoon on four big dollops of coconut yoghurt. Garnish with some fresh parsley and cracked pepper. using frozen fruit and vegetables keeps it extra cold and thick, and means it’s super quick to whip up.
this is our favourite smoothie in the office right now. using frozen fruit and vegetables keeps it extra cold and thick, and means it’s super quick to whip up.
