Kale and Spinach Smoothie

I’m strong to the finish, ’cause I eats me Spinach, I’m Popeye the sailor man!(Popeye from theme song)

Kale and Spinach Smoothie

Kale and Spinach Smoothie

It’s the final week of healthy recipes for my World Cup Workout and I’ve chosen to share a drink recipe that would count towards your 5 a day. You might not think it at first, but it is surprisingly tasty, not to mention filling! If you don’t believe me, all I can say is . . . try it, you might like it!
Don’t tell my husband, but I may actually miss the World Cup once it has finished!

Kale and Spinach Smoothie

(serves 2)

Ingredients

50 grams Kale
70 grams spinach
350 ml milk
1 large ripe banana, sliced into small chunks and frozen
1 tbsp. honey

Method

  1. Place the kale, spinach and milk into a blender and blend until there are no more big bits left.
  2. Add the frozen pieces of banana and the honey and blend until smooth.
  3. Pour into two long glasses and serve

Suzy Says:

  • Experiment with your fruit and veg. I plan to add cucumber or strawberry next time.
  • If you would prefer to avoid dairy, what about trying almond milk instead? This was used in the original post that inspired this post. Do let me know how it turns out – or if you add any of your own ingredients.

Enjoy

Banana Cake

Let them eat cake (Marie Antoinette)

Banana Cake

Banana Cake

I love using bananas in my baking and so this week, I opted to make the most of my overripe fruit bowl! I hope you like the recipe.

Banana Cake

Makes around 12 slices

Ingredients

285 gr. plain flour
1 tsp. baking powder
110 gr. butter
100 gr. caster sugar
115 gr. soft brown sugar
2 free range large eggs
4 ripe bananas
85 ml natural Greek yoghurt
1 tsp. vanilla extract

Method

  1. Preheat the oven to Gas 4/180C/350F.
  2. Grease a 20cm loaf tin.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. In a separate bowl, mash the bananas with the yoghurt and vanilla essence, then stir into the butter and sugar mixture.
    Add the eggs and mix well.
  5. Fold in the flour and baking powder until well incorporated.
  6. Pour the mixture into the loaf tin.
  7. Place into the oven for about an hour or until well risen and golden.
  8. Take out of the oven and leave in the tin for a few minutes before turning it out onto a cooling rack.

Suzy says

  • No need to ice the cake, it is lovely just as it is!
  • If you have any more overripe bananas, chop them up and put them in the freezer to make my Suzy sorbet 🙂