Quantities as a guideline:
| 15ml | honey |
| 250ml | milk (can also use fruit juice for a dairy-free smoothie) |
| 3 | ice cubes |
| 300g | of any seasonal fresh fruit or combination thereof to your taste/ liking. |
Try these combinations:
- Muesli, nuts, melon, yoghurt to make a breakfast smoothie.
- Apple (peeled), cucumber, carrot (peeled), celery and a piece of fresh, peeled ginger (raw, peeled beetroot in stead of carrot is also an option)
- Pawpaw or papino, mango, granadilla pulp and fresh figs (use mango or granadilla juice as a liquid)
- Lychee, kiwifruit, pineapple, lemon zest and fresh mint sprigs (use pineapple juice as a liquid or yoghurt)
- Rolled oats, dried figs, raisons, dates and dried cranberries (can even add nuts and peanut butter, they are good sources of protein)
- Strawberry, watermelon and banana
Guava and lemongrass punch
(Serves 12)
| 750ml | clear apple juice |
| 250ml | lemon juice |
| 2l | guava juice, chilled |
| 4 | sticks lemon grass, trimmed and lightly bruised |
- Mix all of the ingredients in a jug and stir to develop the fragrance of the lemon grass.
- Pour the ginger syrup (recipe below) into 12 glasses and top up with the guava mixture.
Make your own ginger syrup
| 16 | slices fresh peeled ginger |
| 250ml | boiling water |
| 250ml | sugar (200g) |
- Combine the ingredients for ginger syrup and stir to dissolve the sugar– set aside and allow to cool.
- Remove the ginger slices.
