Green shakes are a great start to the day, possibly none more so that those containing superhero, watercress. It does wonders for cleansing the liver and brightening the skin and eyes, amongst other things. The good news: veg shakes (genuinely) taste delicious… provided the fruit ratios and options are right! The passionfruit, cucumber and watercress give this recipe a refreshing tang, while the avocado, mango and almond milk make it creamy and filling. Frozen fruit not only adds to the creaminess, it makes more sense in winter.
200ml coconut or almond milk – I like Rude Health
100ml coconut water or water
1 good fistful of watercress
50g / 1/4 cucumber
50g / 2 tbsp frozen mango
1/2 tsp spirulina – optional
Put all ingredients in the order listed above into a blender and blitz. I use a stick blender for speed and minimal early morning washing up.
The beauty of shakes is that, once you have the fruit to veg ratios sussed, pretty much anything goes. Swap ingredients depending on what’s in the fridge, in season, your hunger levels or dietary requirements.
Nut butters and milks are filling and protein packed, although OD’ing probably won’t help your waistline. You can add a scoop of whey (sweet and inoffensive) or hemp (not to everyone’s taste but dairy-free) protein powder for a low fat hit that fills you up all morning.
I like Pulsin protein powders as I’m told they don’t skimp on the quality of ingredients.