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Digital Subscriptions > Vegan Food & Living Magazine > Vegan Food & Living Yearbook > Embrace autumn September

Embrace autumn September

Autumn fruits and vegetables make indulgent and satisfying dishes

Watercress breakfast smoothie bowl

By Love Watercress (www.watercress.co.uk) Serves1| Prep5 mins| Cooknone| Calories366(per serving)

FOR THE SMOOTHIE

35g (1 cup) watercress

25g (1⁄8 cup) spinach

65g (1⁄3 cup) mango

135ml (3⁄5 cup) pineapple juice

TO GARNISH (OPTIONAL)

½ apple, cored and sliced

a sprinkling of mixed seeds and nuts

a handful of goji berries

a handful of blueberries

a few slices of banana

1 For the smoothie, simply place all the ingredients into a high-powered blender or smoothie maker and blitz until smooth.

2 Check the consistency is to your liking and add a little more pineapple juice if you prefer a thinner smoothie. At this stage the smoothie can be kept in the refrigerator for up to 2 days or frozen for up to 1 month.

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Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!