© David Loftus
frozen fruit smoothies
Smoothies are not only deliciously tasty but they're also perfect to have for breakfast, as they're full of goodness. Adding quick cook oats and nuts to them is great, because it helps slow down the absorption of the sugar from the fruit into your bloodstream, which gives you more energy for longer. The great thing about frozen fruit is that it's been picked at its best, at the right time, and hasn't been forced to grow out of season, like so much of the "fresh" fruit on offer to us these days. It's also cheaper and far more convenient— it will keep happily in your freezer for months on end, so any time you fancy a smoothie, you can have one!
These smoothies are best made in a blender, as opposed to a food processor, as this will give your smoothies a lovely silky texture. And feel free to use any fruit you like, either one type or a mixture. Raspberries are really tasty and you can use them here, but I tend to stay away from them because of the seeds.
Peel and slice your banana and put it into a blender with your frozen fruit and the yogurt. Whiz it up and add the oats and nuts. Add the soy milk, fat free milk, or apple juice and whiz again, until nice and smooth. If it's a bit too thick for you, just add a splash more milk or juice and whiz around again. Give it a good stir, then have a taste. Rarely with a frozen fruit smoothie should you need to sweeten it, but if you think it needs a bit of extra sweetness you can add a little honey to taste — you won't need much.
This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
serves: Makes 2 glasses
• 1 ripe banana
• 1 glass of frozen fruit of your choice: mango, blackcurrants, or strawberries
• 2 heaped tablespoons natural yogurt
• 1 small handful of quick cook oats (not instant)
• 1 small handful of mixed nuts
• 1 glass of soy milk, fat free milk, or op pie juice
Optional: honey, to taste