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  • Recipe Room  »  Janella Purcell's Ultimate Breakfast Smoothie

    1

    Ingredients

    Base

    • Milk: 1½ cups quinoa, almond, rice, oat, hazelnut or soy milk
    • Fruit: ½ cup berries, banana, papaya, pear, passionfruit or mango
    • Sweetener: 1 tsp raw honey, agave, rice syrup or manuka honey
    • Dried fruit: 1 tbsp pitted dates, sultanas, goji berries, dried cranberries or goldenberries (Incan gooseberries)
    • Seeds: 1 tsp ground linseeds (flaxseed meal), chia seeds or tahini, hulled (stir the tahini before using it as the oil separates)
    • Oil: 1 tsp flaxseed, coconut, hazelnut, walnut or brazil nut oil (optional)
    • Leafy greens: baby spinach, kale, parsley or Asian greens
    • Micronutrients: 1 tsp spirulina, wheatgrass or barley grass powder

    Optional Extras

    • 1 tsp maca powder
    • 1 tsp LSA
    • 1 tsp acai powder
    • 1 tsp lecithin granules
    • 1 tsp raw cacao powder
    • 1 tsp psyllium husks
    • 1 tsp slippery elm powder

    Janella Purcell’s Ultimate Breakfast Smoothie

    A smoothie is one of my favourite ways to start the day. You won’t always add all of the options I have listed – these are a guide to the endless possibilities of your magic smoothie. You’ll find your favourites and these will change with the seasons. My current favourite is quinoa milk with flaxseed oil, barley grass, LSA, papaya, blueberries, a date and chia seeds.

    Method

    Place the milk in a blender (or in a container and use a hand-held blender), then add the fresh or dried fruit, seeds, oil, micronutrients and sweetener, if using. Now add in whatever extras you like.

    Process until blended and smooth.

    “Janella’s Wholefood Kitchen” by Janella Purcell, published by Allen and Unwin, RRP $39.99 available where books are sold.

    Submitted by
    Janella Purcell

    Tips and Tricks

    • Smoothies are a great way to disguise and use up leftover greens such as spinach, bok choy, lettuce and kale.

    • Store bananas at room temperature. Bananas ripen because of a natural gas they release called Ethylene. By controlling how much Ethylene bananas are exposed to, you can speed up or slow down your bananas ripening process depending on when you want to eat them:

    • Bananas also store well frozen. Store fully peeled, or mashed bananas, in a plastic bag in your freezer, ready for use in smoothies or baking.

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