When I realised I was a health nerd, green smoothies were one of the ﬁrst things that became a daily ritual. I’m now certain that there are as many green smoothie combos as there are people in the world! This is one, from my recently released book The 20/20 Diet Cookbook (Plum; $34.95) is my favourite combo, but feel free to tweak ingredients to suit you. I like mine in a bowl, but if you want yours in glass, add some more coconut water. This one is worthy of a hashtag (#yumbo) and putting up on all your social media pages!
Don’t forget to peel your bananas before you freeze them. Also, soaking cashews overnight makes them easier to digest, but no sweat if you don’t soak them — they’ll still taste amazing. And if you don’t have any shredded coconut for the top, desiccated is totally ﬁne. Lastly, if you’re not a fan of medjool dates, substitute 2 tablespoons of raw honey, maple syrup or coconut nectar.
2 frozen bananas
75 g (½ cup) cashews, soaked and rinsed
170 g (4 cups) baby spinach leaves
1 large avocado
2 tablespoons coconut oil
2 tablespoons desiccated coconut
6 medjool dates, pitted
½ teaspoon ground cinnamon
500 ml (2 cups) coconut water
30 g (¼ cup) pumpkin seeds
30 g (¼ cup) goji berries
15 g (¼ cup) shredded coconut