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.
READ MORE
Purchase options below
Find the complete article and many more in this issue of
Vegan Food & Living Magazine
-
Vegan Food & Living Yearbook
If you own the issue,
Login to read the full article now.
|
Single Issue - Vegan Food & Living Yearbook
|
|
|
$8.49
Or 849 points
|
|
|
Please be aware that this issue and other special issues are not included in any of the subscription options unless stated.
Annual Digital Subscription
Only $
4.83 per issue
|
SAVE
31%
|
|
$57.99
Or 5799 points
|
|
|
Monthly Digital Subscription
Only $
5.49 per issue
|
SAVE
21%
|
|
$5.49
Or 549 points
|
|
|
About Vegan Food & Living Magazine
Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!