How to Create Your Own Smoothie

I am always trying to get more fruit into my diet – veg I am good at eating, fruit not so much, so I loved this post that Katie sent in on DIY smoothies…

Florence Finds, Michelle Kelly, Pocketful of Dreams

Summer may be almost over after a sweltering July, but come sunshine or showers I think that smoothies are the perfect summer beverage. Indulgent enough to be a treat, but packed full of nutritious goodness. Filling enough to be a snack, but light enough to not feel heavy. #winning

The best part about them? How ridiculously easy they are too make.


Avocado, Blueberry & Ginger

With that in mind it seems daft to give you a smoothie recipe – instead here’s my formula for creating a delicious smoothie every time.

What you need:

Something creamy – bananas, mangos, or yogurt all work here.
Something liquid – apple juice, milk, coconut milk
Something sweet – honey, syrup, strawberries
A little something something – oats to provide a little more energy, cocoa powder to make your drink a bit more indulgent, your favourite spice… Whatever makes you happy.


Banana, Cocoa and Honey

You don’t have to use all four – ripe bananas are often both creamy and sweet, or maybe your fruit is so good it doesn’t need that something extra – but generally with this combination you’re sure to get good results. Equally, the exact proportions depend on how you like your smoothies – I try to use about half liquid to give a thick but easily drinkable consistency but you can use more/less.

Once you have your ingredients, just chuck them in a blender and whizz until smooth.


Banana, Peanut Butter & Honey

Here are a few of my favourite flavours:

Avocado, blueberry, ginger and apple juice
Banana, peanut butter, honey and milk
Banana, cocoa powder, honey and milk

Although really any combination of fruits will probably taste just great! Have you got any favourite smoothie flavours?

Katie x

PS. Find Katie on Pinterest and Instagram

Florence’s Food: Monkfish and Chorizo Skewers

Today’s guest post has been sent in by Lynsey and looks like the perfect summer dish for light eating or special enough for entertaining – I reckon these could even go on the BBQ. Thanks Lynsey and if you have anything you would like to contribute to help me while I am on maternity leave, click here to find out how you can get involved (scroll to the end of the post.)

Monkfish and Chorizo Skewers:
400g monkfish
200 g chorizo sausage
2 red peppers
1 tsp paprika
juice of 1 lemon
1 clove of garlic, crushed
1 handful of fresh parsley, chopped finely
2 tbsp olive oil
salt and pepper to season
8 wooden skewers

  • Start off by trimming the monkfish – make sure to remove any skin and grey flesh, and cut into dice approx. 1 inch in size. Monkfish can be quite expensive / tricky to find at the supermarket, but this dish works equally well with chicken. Peel any skin from the chorizo, and cut into smaller dice. Chop the pepper into neat squares. Aim to have approx. 24 dice of each ingredient to make 8 skewers.
  • Mix the olive oil, lemon juice, garlic, paprika and parsley together, and season with salt and pepper. Add the monkfish, and toss thoroughly to coat with the dressing. Leave in the fridge for at least 30 minutes to marinade, and let the flavours infuse into the fish.
  • Once marinaded, thread onto the skewers – alternating with the diced chorizo and pepper. Cook in a frying pan / under the grill / on the BBQ if the weather allows (!) for about 10 – 15 minutes, or until the fish is cooked through and the peppers are starting to blacken slightly. A good rule of thumb is 3 minutes and turn, repeating this about 4 times. I used a George Foreman for mine, as my grill decided to break as soon as I started preparing the fish…, so it really is a versatile dish.

Tabouleh Salad:
200g plain cous cous
20 cherry tomatoes, halved
1/2 cucumber
3 handfuls of fresh parsley, chopped finely
zest and juice of 1 lemon
1 handful of fresh mint, chopped finely
1 small red onion, chopped roughly
2 tbsp olive oil
salt and pepper to season

While the fish is marinading, you can get started on the salad. Cook the cous cous according to packet instructions (usually equal parts boiling water to equal parts cous cous, cover and leave for 3-5 minutes), fluff up with a fork and stir through the olive oil. Place all the chopped vegetables and herbs in a large bowl, add the cous cous, season and mix together well. Serve alongside the skewers and enjoy!

Lynsey

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