Fruitilicious!
Put a bounce in your step with these summer smoothies from chef Peter Gordon
H&F TIPS
RASPBERRIES
The high anthocyanincontent of raspberriesmay help reduceinflammation thatleads to heart disease,reducing your riskof heart attack by32 per cent, accordingto NorwichMedical School.✽
AVOCADOS
Avocados containmore potassium thanbananas (14 per centof your RDA per 100g)and are filled withheart-healthy fats.A 100g serving alsocontains 20 per cent ofyour daily folate needs.✽
PEARS
You can cook thepears up to three daysin advance and keepthem in the fridge. Tryreplacing the kiwifruitwith a peeled banana,mango or fig if they’rein season.
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RASPBERRY, BANANA & AVOCADO SMOOTHIE
Serves: 2
1 punnet (2 handfuls) raspberries
1 banana, peeled and broken into pieces
1 avocado, flesh only
300ml cold buttermilk or plain yoghurt
2 tbsp active manuka or other runny honey
1 tbsp toasted muesli or bran flakes (optional, but it gives it great body)
1 glass ice cubes
1.Place everything in a blender and blitz for 20 seconds. Taste and add extra honey or ice as needed.
PEAR AND KIWIFRUIT LASSI
Serves: 2
2 pears, peeled, cored and cut into chunks
4 tbsp maple syrup or honey
Zest and juice of 1 lemon
200ml water
3 kiwifruit, peeled and cut into chunks
600ml thin plain yoghurt
2 handfuls ice cubes
1.Place the pears, maple syrup or honey, lemon zest and juice and the water in a pan and bring to a boil. Put a lid on and simmer until the pears are cooked – about 15 minutes. Leave to cool in the pan.
2.Place the pears and cooking liquid along with everything else into a blender and blitz until smooth.
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