25. “Rosy Apple” green smoothie.

Remember those rosy apple sweets you used to have as a kid? They were half green, half red, boiled sweets, coated in tangy sugary stuff. Well, I accidentally invented a smoothie that really reminded me of the taste. And it would be rude not to share!

 “Rosy Apple” green smoothie


1 x carrot

1 x apple (I used a red one but it probably doesn’t matter too much).

4 x Brussels sprouts

Small handful of curly kale

1/8of an avocado

Freshly squeezed juice of one lemon

“Enough” soda water

Couple of ice cubes.



Chop the carrot, peel and slice the apple, core the sprouts (you can always save the middles for a stew or something) and prepare the avocado. Add a handful at a time to a blender along with the ice cubes and a cup of soda water and whiz up until smooth. If the mixture is too thick, add more soda water.

Roughly chop up the kale, removing any tough stalks and add to the blender. Leave whizzing until you no longer see dark green leafy bits floating around. The smoothie should be smooth and a consistent light green colour. Add the lemon juice and more soda water if required.

Finally, pour and enjoy! I really do think that green smoothie novices will be amazed at how much this drink doesn’t taste like mushed up veggies!

And it’s a great way to use up those left over festive sprouts….

Top tip: If you’re always in a rush in a morning, you can prepare the carrot, apple, avocado and sprouts the night before. Just place in a bowl and squeeze the lemon juice all over them, before wrapping with a bit of clingfilm. The lemon juice will stop the apple and avocado from turning brown.



19. Not so green, green smoothie

I fancied having a go at something that was “raw vegan” and various websites and forums were telling me that a “green smoothie” was the easiest place to start.

I was a bit skeptical about drinking green veg in smoothie form, but I have to say that I was pleasantly surprised with the dubious looking cocktail I managed to whiz up.

I used frozen mixed berries (blackberries, strawberries, red currants and black currants) in mine, which meant that the resulting breakfast beverage came out more of a browny – pink colour rather than green. Although to be honest I thought that this pale brown sludge looked more appealing than the ones which bear a resemblance to Kermit the frog in a blender.

A hint of cinnamon, nutmeg and vanilla helped to make the smoothie rather tasty, without adding any extra sugar. I would describe this power-shake as being rich, thick and satisfying…and somehow almost chocolatey! (In fact, half a teaspoon of cocoa powder might make a welcome addition to the recipe?).

blender PS


So without further ado, my vegan not-so-green, green smoothie…

Green smoothie recipe:

(Makes just under a pint)


2 x cups of leafy greens (I used baby spinach, pak choi and baby kale)

1 x cup of frozen berries (frozen is important, they give the smoothie its thick texture)

1 ½ cups of dairy free milk (I used soy, wish I’d used almond or hazelnut, yum!)

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

1 teaspoon vanilla essence

1 teaspoon almond nut butter (optional)

Water to thin if necessary.



I find that adding the leafy greens into a blender first works best, as it stops the spices and the nut butter from sticking to the blades.

Next, add the berries, then the milk, then the spices, vanilla essence and nut butter.


Every time I make this recipe, the consistency is slightly different. (Must depend on how many of the little red and black currants are occupying the cup?). Sometimes it blends up like a dream, sometimes you have to give the blender a quick shimmy and a splash of water to thin it down enough to blend properly.

It’s also worth remembering that the smoothie becomes less thick as it warms up. So if like me you whiz it up then take to work, it might be worth making it that little bit thicker to begin with.

But any way, here you have it! In my little travel mug to keep it cool and safe:

 In mugPS

It takes longer to drink than it does to eat a piece of toast or bowl of porridge, and it’s so thick that I found I felt fuller for longer, so no rumbly tummy until lunchtime. Bonus!