Recipe courtesy of Psychologies Magazine and taken from Hungry Woman by Pauline Cox (Ebury Press).
This delicious and different beetroot-infused smoothie comes from qualified functional nutritionist Pauline Cox, author of Hungry Woman, a hormone-balancing cookbook for women of all ages. She says: ‘Nitrate rich foods such as beetroot are incredibly important for building nitric oxide, a key compound for increasing blood flow to the skin, vagina and pelvic organs, which optimises cardiovascular health, mental clarity, healing and recovery from injury’.
5-6 wedges of cold, roasted beetroot
A handful of frozen raspberries
2 tbsp cacao powder
400ml unsweetened nut milk
1 tsp mushroom powder, such as Lion’s Mane (optional)
1 tbsp collagen peptides (optional)
1 tbsp maca powder (optional)
Seeds and crushed nuts of your choice, to serve
- Add all the ingredients to a blender and combine until smooth. Finish with some seeds and crushed nuts of your choice on top. (Pecans work well!)
Recipe courtesy of The Co-operative Food Magazine.
Nothing evokes summer quite like the taste of plump and juicy summer berries. Whether you’re planning a weekend picnic, making a fruit tart or a healthy smoothie.
150ml apple juice
2 tblsp natural yogurt
Some crushed ice
Extra blueberries and raspberries to garnish
Pop all the ingredients in a blender and whizz until smooth. Pour into a glass and garnish with the blueberries and raspberries.
Recipe courtesy of Psychologies Magazine (February 2018) and taken from ‘Well Being’ by Danielle Copperman .
Enjoy this energising drink, which is more like a milkshake than a smoothie, in the morning, or before or after a workout to aid muscle repair. Add raw cacao powder for a chocolatey version.
Serves : 2
20g raw almonds (with or without skin)
2 tbsp hemp seeds or golden linseeds
30g raw walnuts
110g banana, sliced and frozen
2 tbsp avocado flesh
200ml filtered water or plant-based milk
1 tsp maca powder
1/2 tsp ground cinnamon
0.5 – 1g salt
20g tahini or nut butter
2g vanilla powder
1 medjool date
6-8 ice cubes
Put all the ingredients, apart from the ice, in a blender and whizz on a medium to high speed for 1-2 minutes, until everything is combined.
Scrape down any mixture on the sides, add the ice and then blend again on the highest speed, until the ice has fully broken down and you have a silky smooth, creamy texture.
Recipe courtesy of Psychologies Magazine (July 2016).
This chilled smoothie take on a cappuccino is sweetened with dates, and the rolled oats keeps you fuller for longer.
Serves : 1
3-5 soft dates, pitted
2 teaspoons cacao powder
3 tablespoons rolled oats (choose certified gluten-free if allergic)
250ml (1/2 fl oz / 1 cup) unsweetened plant milk
1-2 shots espresso (approximately 2-4 tablespoons)
1 teaspoon cold-pressed coconut oil
2 ice cubes
Put the ingredients in a blender and blast on a high speed until smooth.
Taste and adjust the sweetness and coffee flavour to your liking by adding dates, espresso or milk. Pour into one medium-size glass or cup and enjoy straight away. Stir in a splash of extra plant milk, if you fancy it.