"Having had this for a few weeks now I feel I've had a good chance to test it. The feature I love the most is the pre-set programmes. I'm a huge smoothie fan and have enjoyed making a variety of smoothies in this and testing it out... even with frozen ingredients, smoothies come out perfect and I don't have to control the speed / force of the blender myself..."
- 1 scoop of Neat Nutrition Protein Powder
- Half an avocado
- 1 kiwi
- Handful of spinach
- 1 banana
- A splash of coconut milk
Starting with the coconut milk, pop everything in a blender and blend until the spinach is no longer visible.
Pour into a glass of your choice (sometimes we use a martini glass if we're feeling fancy) and voila!
Recipe from Neat Nutrition
Smoothies are a great way to boost our vitamin and mineral intake. With so many options we really can be spoilt for choice. Smoothies are so easy to make at home, all you need is some fruit, vegetables or both. Combining ingredients can be an art. Some recipes just don't work well and others can be subject to our personal preferences. When Elle of Borrow My Blender got in touch and asked for a recipe I knew straight away what I wanted to make. I love sweet things so I went with what my tummy fancied and made a gorgeously smooth, creamy, tasty, topical smoothie that vanished the second my photos were taken as the kids spotted it, damn!!! Note to self, next time make a larger amount. This smoothie is so simple to make, you just throw everything in to your blender whizz it up, pop it into a glass and slurp it down. It takes minutes and is so yummy you will be making it over and over.
It's not just the flavour that is important you also should consider nutritional content. Mangoes contain vitamins A, B's and C , potassium and magnesium. They can help play a role in eye protection, lower cholesterol, clear the skin and even play a preventative role against some forms of cancer.
Pineapples are also great as they are contain high levels of vitamin C and antioxidants which work on various areas of the body from the eyes and arteries to the immune system. Pineapple can help reduce inflammation in the body so is great for those with inflammatory arthritic conditions and joint pain.
Apples are another great fruit for smoothies being rich in vitamins, minerals and antioxidants. They provide dietary fibre and this can help trap fats and sugars and helping to eliminate them from the body therefore helping with conditions like diabetes and heart disease. It's not just there that apples uses end, it's a great fruit that can be useful to help treat various ailments and may even help with weight loss due to their water and fibre content.
My Mango, Pineapple, Apple and Coconut Milk Smoothie is delicious and that's from the children's comments before I had a chance to try it for myself.
Serves One (adult)
1 fresh apple (approx. 140g)
110ml Coconut milk
50g Frozen mango pieces
40g Frozen pineapple pieces
Throw the frozen fruit into your blender.
Peel the apple and quarter and add this too.
Pour the coconut milk over and blend.
Pour into a long glass and enjoy.
Thanks so much for reading my guest post. I hope you enjoyed my smoothie recipe. Want to see more of my posts?
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Way back in February, we went off to the Princes Trust (PT) to present to a Launch Group Panel. Think Dragons Den...
We've been working with The PT for over a year now to develop our business plan and finesse our offer and are pleased to announce that we successfully passed the Launch Group Panel!
What does this mean?!
We're now out of the planning stages and are a fully fledged business proudly supported by The Princes Trust. The next year is crucial for us but we have a plan to implement!
A Huge "Thank You" to everyone who has supported us and worked with us over the past 12 months throughout this process and we look forward to working with you again soon!
Stocking up on maple syrup, lemon and sugar and chocolate spread for Pancake Day on Tuesday? Before you hit the shops, let us introduce you to something a little more superpowered than your average stack. For pancakes that fuel our bodies as well as our tastebuds, we like to add Bioglan Superfoods Chia + Flax for a hit of fibre that guarantees a satisfied stomach and slow-release energy.
Because these are extra-special pancakes, we think they deserve an extra-special topping, so we’ve thrown in a deliciously nourishing poached rhubarb recipe to spoon over the top (save the leftovers for your porridge the next morning).
Frying pans at the ready...
Chia + Flax Pancakes
200ml milk of your choice (we used almond)
1 large free-range egg
1 pinch of baking powder
120g self-raising flour
1 tbsp Bioglan Superfoods Chia + Flax
1 tsp Bioglan Superfoods Organic Coconut Oil, for frying
- Whisk together the milk and egg in a bowl. Sift in the baking powder, flour and combine. Finally, stir through the Bioglan Superfoods Chia + Flax.
- Melt the coconut oil in a frying pan over a moderate heat. Scoop a ladle of the pancake batter into the pan and cook it until small bubbles appear on the surface.
- Once you see the bubbles, flip the pancake (either by catching some serious air OR with a spatula, your choice...) and cook the other side for a further minute before transferring to a plate.
- Repeat steps two and three until all the mixture is used up and your pancake stack is looking tall.
(P.S. If your first pancake doesn’t look perfect, don’t worry - the first one is always the worst!)
Poached strawberries and flaked almond topping
2 tbsp coconut sugar
½ tbsp lemon juice
2 tbsp water
A handful of flaked almonds
Preheat the oven to 180 degrees celcius.
Scatter the almonds over a baking tray and toast in the warm oven until lightly golden (keep an eye on them - they’ll burn in an instant!)
While the almonds cool, chop the strawberries into small pieces and put into a saucepan with the sugar, lemon juice, Bioglan Supergreens Berry Burst and water. Simmer gently for 1-2 minutes until the strawberries are soft, but not mushy.
Strain the liquid into a bowl and set aside. Leave the strawberries to cool.
Put the liquid back in the saucepan and simmer until it becomes a thick syrup.
Top your pancakes with a spoonful of the poached strawberries, a drizzle of the poaching syrup, a few toasted flaked almonds and a dusting of icing sugar.