I know we’re supposed to be stuffing our smoothies with as much spinach, kale and spirulina powder as possible these days, and I do usually opt for a greener smoothie when I make them. But, let’s be honest; no matter how much we try to convince ourselves that they “taste quite nice actually” they are NEVER going to be as delicious or look as beautiful and appetizing as a pretty pink mixed berry dream. Are they?
And I’ve become quite the frozen fruit hoarder recently meaning there is usually a medley of at least 4 different berries available at any time. If you don’t already do this and have room, buying berries during the summer when they are in season and delicious and freezing them to sling into smoothies through the winter is a game changer.
These lovely blue and clear goblets are the newest additions to our glassware offering, matching the pinkand purple already in the collection. They are decadently weighty and just as suitable for your morning smoothie as they are for your evening glass of Petit Chablis. Also shown is the pretty little sundae dish, which I shall be mostly using as a jewelry dish to try and keep my icecream consumption down (Who am I kidding) and one of the new Vintage Indigo napkins. These are just a very small selection of all the lovely new products we have for you this spring!
Berry Full breakfast smoothie – enough for 2
A couple of handfuls of mixed frozen berries- I used strawberries, raspberries and blueberries
1 frozen banana
1 tablespoon ground flaxseed
2 tablespoon oats
2 tablespoons coconut yoghurt
2 tablespoons rhubarb compote (optional – I just happened to have some in the fridge)
Around 200ml cold water – alter depending on how you thick you like your smoothie
Put all ingredients into a blender – high speed is best – and and blitz until smooth