Our summery, nut berry smoothie is for those of you with a sweet tooth that still want to eat well. With nutty sunflower seed sprouts, it’s full of omegas and healthy fats for healthy skin, hair and nails and anti-oxidant rich blueberries.

Directions

1. Add listed ingredients to your smoothie maker or blender in the order shown

2. Blend until smooth

3. Drink!

Ingredients

• 1 cup raw spinach

• 1/2 banana

• 1/2 cup frozen blueberries

• 1/2 cup strawberries

• 1/2 cup sprouted sunflower seeds

• 1/2 cup plant-based milk

• 1/2 cup cold water

My favourite thing about smoothies is how easily they can be adapted to suit your tastes or the ingredients you’ve got in the fridge. We like to use frozen berries and plant milk in place of ice cubes to keep our smoothies creamy and cool. This also works well if your blender has seen better days, or may be due an upgrade, as ice cubes can be tough on some less powerful models.

To balance out the hard, frozen berries I like to use raw spinach so it’s not too tough on the blender and the banana just however it comes.

Tip

If you always end up with bananas going over-ripe before you can use them up and don’t have time to make banana bread each week (who does?!) chop these bananas into small pieces and freeze so you’ve always got some ready for your next smoothie (or batch of pancakes…).

To make sure they don’t stick together in the freezer container, lay them out on a baking tray to freeze, then place them all together in one bag once they’re no longer soft.

Storage

The nutrients released from the sprouts are best when freshly blended, so we always advise having your smoothie as soon after making it as possible. This will keep in the fridge for up to 24 hours if you can’t enjoy yours straight away, but as with all smoothies, it may begin to separate. If this happens simply give it a quick stir before you drink it.

We’d love to hear from you if you’ve tried this recipe or made any ingredient swaps - share your comments and discoveries below!