Green goddess smoothie bowl

Prepare everything you need for this the night before and you’ll have breakfast in minutes the next morning. For a less thick smoothie, add extra milk.

This recipe makes enough of the crunchy seed topping for 8-10 servings, and you can store it in a container for up to one month.

SERVES 2 PREP 15 mins plus 2 hrs freezing COOK 10-15 mins

2 bananas, sliced 1 ripe avocado, stoned, peeled and

chopped into chunks 1 small ripe mango, stoned, peeled

and chopped into chunks 100g spinach (fresh or frozen) 250ml milk (unsweetened almond or

coconut milk works well) 1 tbsp unsweetened almond or peanut

butter 1 tbsp clear honey, agave or maple

syrup (optional) FOR THE SEED MIX 1 tbsp chia seeds 1 tbsp linseeds 4 tbsp pumpkin seeds 4 tbsp sunfower seeds 4 tbsp coconut fakes 4 tbsp faked almonds 1/ 4 tsp ground cinnamon 2 tbsp clear honey, agave or maple

syrup FOR THE TOPPING 175g mixed fresh fruit, chopped (we used banana, mango, raspberries and blueberries)

1 Slice the bananas and arrange over a small baking tray lined with parchment. Freeze for 2 hrs until solid. (You can now transfer the banana slices to a freezer bag and freeze for 3 months, or continue with the recipe.) 2 For the seed mix, heat oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Tip the seeds, coconut and almonds into a bowl, add the cinnamon and drizzle over the honey, agave or maple syrup. Toss until everything is well coated, then scatter over the baking tray in an even layer. Bake for 10-15 mins, stirring every 5 mins or so, until the seeds are lightly toasted. Leave to cool. Will keep in an airtight container for up to 1 month. 3 Put the avocado, mango, spinach, milk, nut butter, frozen banana slices and honey (if using) in a blender and whizz to a thick smoothie consistency – you may have to scrape down the sides with a spoon a few times. Divide between two bowls and arrange the fruit on top. Scatter 1-2 tbsp of the seed mix over each bowl and eat straight away. PER SERVING 488 kcals • fat 24g • saturates 5g • carbs 52g • sugars 48g • fbre 12g • protein 11g • salt 0.2g

‘Avocados do contain a lot of fat, but it’s mostly beneficial monounsaturated fat, which helps to lower cholesterol and combat heart disease and cancer’