This is a great way to up your vegetable and nut quota for the day and is my go-to breakfast for school mornings. I use whatever’s in the garden – kale, spinach, Asian greens or lettuce as well as herbs like basil or chocolate mint – and sometimes I swap out the avo for fruit like mango or peaches. You could use nut butter instead of nuts here and it would work just as well.
1/2 frozen banana, peeled
1/2 avocado, stone removed
1 large handful leafy greens and herbs (such as kale, basil, spinach or parsley)
2 teaspoons chia seeds
1 teaspoon maca powder (optional)
1 date, pitted (optional)
3 tablespoons cashew nuts or 1 tablespoon of nut butter
200 ml almond milk
Put all the ingredients into a blender and blitz on high speed until smooth. Check the consistency – if it’s looking a little too thick add a splash of water to loosen the mixture – then pour into a glass and enjoy.
TIP Remember to peel your bananas before you freeze them – it’s far less fuss at this point and means they will be ready to blitz.
Sharlee is a creative director of food events, founder of Fully Booked Women and co-author of the cookbook Mr & Mrs Wilkinson's How it is at Home. You can follow Sharlee and her adventures in food on Instagram @sharleegibb
This recipe is an extract from the book published by Hardie Grant, photography by Patricia Niven and styling by Caroline Velik.