Delicious, creamy and packed with antioxidants, vitamins and minerals, this is a great smoothie for any time of the day; breakfast, a snack or even a pudding alternative!
I use raspberries, blueberries and frozen blackcurrants as a base and add anything else in season. I grow raspberries and end up with loads, so I freeze any surplus. I also grow blackcurrants but soon run out so I buy a big bag of organic frozen blackcurrants from a company called British Frozen Fruits. The pack lasts me for months and costs less than £20.
When redcurrants are in season I add these, similarly for blackberries. Although expensive I often add a few frozen Canadian Wild Blueberries from Bart ‘n’ Lainy’s (online). They have particularly good health benefits.
This tastes better cold so I tend to use a mix of frozen and fresh berries.
The addition of Macs and flax seed enhances the health benefits as well as giving another dimension to the taste and the avocado provides healthy fats and makes it beautifully thick and creamy.
- 1 cup of mixed fresh and/or frozen berries
- Flesh of 1 medium, ripe avocado
- 1 cup unsweetened almond milk (home made or shop bought)
- 1 dessertspoon of goled flax seeds
- 1 dessertspoon of organic rice protein powder
- 0.5-1 dessertspoon of organic Maca powder
Blend in Nutri-bullet or blender. Can also be served as a smoothie bowl and decorated with fresh blueberries, raspberries and or strawberries or whatever you fancy.