"Green Yogurt”
If you have bananas which are looking like they might be on the turn, a very neat trick to save them from ending up in the compost bin is to peel them, chop them, pop them in a tupperware and freeze. They will then be really yummy for use in smoothies, as a mature banana tends to be sweeter. Frozen bananas also become thick and creamy when blended. Don’t skip peeling the bananas before freezing, otherwise you’ll have a nightmare trying to get the skins off.
Here is a surprisingly simple and delicious way that I really enjoy frozen bananas and can get my 2 year old to gobble up loads of spinach without even realising how healthy he is being. This recipe is basically a sort of spinach ice-cream, and is sweet, gorgeous and healthy - my son Finn named it "green yoghurt"
You will need:
a splash of soya milk (or oat milk or almond milk)
a big handful of spinach
a big handful of chopped, pre-frozen bananas
Blend all the ingredients in a hand-held blender or food processor, and serve! If you want more of a smoothie consistency, then add a bit more soya milk. If you want something thicker, hold back on the milk. You can also add a dollop of coconut butter for a tropical twist.
The sky is the limit with this one, you can replace the spinach with berries for a pink yoghurt, with mangoes for a yellow yoghurt - I’ve even added peas for a thicker, fuller flavour!
Enjoy.
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