Green Breakfast Smoothie by Amelia Freer



Cucumber and lettuce are in season from June through to September hence why I call this my summertime smoothie. I have also used avocado, a source of “healthy” unsaturated fats which are important to our heart health; Cashew butter to provide protein which helps to keep our blood sugar levels stabilised and keep us full until the next meal; Kiwis provide vitamin C which helps to support our immune system as well as the growth and repair of our cells; Coconut water as it gives a nice flavour but also provides minerals including potassium and manganese which are important for our mineral balance and the function of all of our cells, tissues and organs.

serves 4 


head of romaine lettuce, roughly chopped
1 cucumber (peeled, if not organic), trimmed and roughly chopped
handful of young-leaf spinach
1 avocado, peeled and stoned
2cm cube of root ginger, peeled
16 mint leaves
juice of 2 limes
4 kiwi fruit, peeled
4 tbsp cashew nut butter (for homemade – see below)
about 500ml coconut water (or water)
4 ice cubes


Top Tip: To make cashew nut butter, soak 4 tbsp cashew nuts in water overnight, then drain, rinse and blend with 100ml water until smooth.

Blend everything together in batches in a large high-speed blender – add a little more water if you think the juice should be a little thinner. Serve in glasses.

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