Well it’s nearly May and my January cliché purchase of a Nutribullet is still making me delicious smoothies almost every single day.  I’m sure that qualifies me as some sort of New Year’s Resolution keeping ninja 😉  Since I wrote my Tropical Smoothie recipe, I’ve been tinkering and exploring different ways to get lots and lots of nutritious and utterly delicious ingredients into me and a few more tips and tricks have evolved into my new Very Berry Smoothie.

There may be a lot of seriously tasty smoothies out there, there are some very unfortunately coloured ones. Strawberries for instance, when used in any appreciable quantity tend to go a very muddy, vaguely pink but mostly brown hue which is as off putting as it sounds to drink.  

Grey-brown-khaki coloured drinks aren’t appetising (thank goodness for straws so I don’t have to look some of the yummy if yacky looking blends I’ve come up with!) I am very pleased to be able to tell you, even just a quarter cup of blueberries or cherries in your mix will make a Biba-esque purple smoothie that is a beauty to behold as well as drink.  Plus they impart such a lot of fruity richness, they make this one very satisfying smoothie to drink.

I’ve taken to storing my fruit in large, freezer safe, airtight plastic boxes and simply using my quarter cup measure to dig out the amount I want.  If you have a lovely big freezer (then I am envious of you) then get lots of bags of frozen fruit, mix them up and do the same. Costco and Sainsbury’s have been the best sources I’ve found so far. I’ve chunks of mango, pineapple and bananas in one box and cherries, blueberries and strawberries in the other.

Cashews are used in place of my more usual oats for variety and their thickening powers (cashew butter would be a great substitute).  Whilst I’ve kept the chia and linseeds, I now add them last at to stop them sticking to the sides of the bullet/blender jug – a small thing but it makes washing up easier.  This is one very large smoothie suitable to have with nothing else for breakfast or lunch and a drinking straw will slow you down so it lasts longer, although it is so gloriously rich and thick, you can’t guzzle it too fast!

Very Berry Smoothie - dairy free but thick and creamy
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Very Berry Smoothie
A thick and fruity meal of a smoothie. You do need a high powered blender to make this.
Servings: 1
: 313 kcal
Author: Just Jo
Ingredients
  • 2 nuggets of frozen spinach*
  • Half a frozen banana
  • 1/4 cup frozen pineapple
  • 1/4 cup frozen mango
  • 1 cup of frozen cherries blueberries and strawberries**
  • 1 cup unsweetened almond milk
  • 1/2 - 1 cup water
  • 2 tbsp raw cashew nuts
  • 1 tsp chia seeds
  • 1 tsp linseeds aka flaxseeds
Instructions
  1. Zap the spinach in a small dish on high in the microwave for 60 seconds to thaw. Add to your blender.
  2. Follow with all the ingredients in the order listed - the one exception would be the water. Depending on how generous you've been with your scoops of fruit, you may need a little more or less. Start with half a cup.
  3. Blitz for 60 seconds, stop and check if it needs extra water then blitz again for another 30 seconds.
  4. Serve and drink immediately!
Recipe Notes

* = chopped or leaf, it doesn't matter - just use two of those compacted frozen puck shaped nuggets of spinach (about 4 tbsp worth when compacted).
** = this is my favourite berry mix but you can use others if you prefer.

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