Put a bounce in your step with these summer smoothies from chef Peter Gordon
The high anthocyanincontent of raspberriesmay help reduceinflammation thatleads to heart disease,reducing your riskof heart attack by32 per cent, accordingto NorwichMedical School.✽
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.✽
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
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
2 pears, peeled, cored and cut into chunks
4 tbsp maple syrup or honey
Zest and juice of 1 lemon
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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