This past week, I was lucky enough to be invited along on a family holiday with B’s family to celebrate his mothers 60th.
We had a lovely week full of sunshine, swimming, beach walks, massages, yoga (I managed to drag myself along to one class), fresh seafood, snorkelling, a slightly disastrous yet hilarious banana boat ride and lots of cocktails!
It was a lovely week, but after a week of over-indulging I was in desperate need of some vegetables when I got home.
Green smoothies seem to have taken over the internet these days. They’re a great way to squeeze some extra fruit and veg into your day, and I love how energised I feel after having one – give me a green smoothie over a can of Red Bull any day!
This is one of my favorite combinations – its light and refreshing and not too heavy. I normally make this up to sip on throughout the day at work as a snack – its not filling enough for me at breakfast – but I promise to post my favorite breakfast smoothie recipe soon.
Note if your new to green smoothies, I would omit the kale and chlorella here and just start with baby spinach. I’d also recommend adding in a date or extra banana for some added sweetness.
Handful of greens (I use kale and baby spinach)
1 small handful chopped fresh herbs (I use mint and parsley)
1 apple, chopped and cored
1/2 banana, chopped
Zest and juice of one lemon
2 tsp grated ginger
1 tsp chlorella
1 cup coconut water
3-4 ice cubes
Mix all ingredients together in a blender. Pour into a glass and enjoy!