Tips & tricks

Tips & tricks

David Frenkiel, Luise Vindahl Andersen
0 recipes
Published by
Hardie Grant Books
978 1784880460

Frozen bananas

We use frozen bananas in many recipes in this book. They are one of the best things to keep in your freezer if you plan on making a lot of smoothies as they make them deliciously creamy and chilled without the addition of ice. Frozen bananas last for months in the freezer, so it’s a very convenient way to always have them on hand. Apart from smoothies, frozen bananas are essential for making ‘nice cream’. We always freeze our bananas when they are quite ripe and brown spots start showing.


Peel the bananas and chop them into 1.5 cm thick slices. You can chop them thicker, but thinner slices are easier for the blender.

Spread out the slices (to prevent the bananas from sticking together as they freeze) on a baking tray or chopping board covered in parchment paper and place in the freezer overnight.

When frozen, scoop them into freezerproof containers or zip-lock bags (one banana per serving, around 10–15 slices) and keep in the freezer until needed.

Frozen avocados & mangos

We freeze avocados and mangos and use them in the same way as bananas. They also keep in the freezer for months. Wait until they are very soft and ripe to get maximum flavour. You can squeeze a little lime or lemon juice on top of the avocados to keep them from turning brown. Remove the peel and stone and cut into 2.5 cm cubes or slices. Then follow steps 2 and 3 from the frozen banana method.

Frozen liquids

You can freeze liquids such as fresh orange or apple juices and nut milks. It’s a better option than adding ice cubes if you need to chill your smoothie as it doesn’t dilute the flavour.

Smoothie packs

Pre-made frozen smoothie packs are a simple trick to save time and always have a healthy, fulfilling drink in no time. We usually prepare a couple of smoothie packs at a time. Choose your favourite smoothie, for example Green Goodness Bowl. Wash and prep the ingredients for one or two servings, except any liquids, then place them in individual zip-lock bags and freeze. When you want to make a smoothie, simply place all the frozen ingredients from a zip-lock bag in a blender and add the suggested liquid from the recipe, blend and you have a smoothie. Depending on the blender, you might need to let the ingredients thaw slightly first.0


To avoid vitamin levels decreasing, always store smoothies and juices in sealed jars. We use glass jars and bottles with an airtight lid. If stored this way, they can keep for up to 48 hours.

The smoothest smoothies

Unless you have a mega-strong blender, it can sometimes be difficult to get a completely smooth consistency. Here are a few tricks to keep in mind:

When you blend leafy greens, start by blending them just with the liquid until completely smooth. Then add the rest of the ingredients.

When a recipe calls for harder roots like carrot, beetroot or ginger, you can grate them before adding them to the blender.

Let frozen berries and vegetables thaw for a bit before blending.

If your blender is having trouble getting dates completely smooth, try soaking them in hot water for 15–20 minutes to soften them up. Or look for softer dates. Medjooltype dates usually work best.


Raw fruit and vegetables are the main ingredients in smoothies. Unfortunately, they are often sprayed heavily with pesticides and that’s not an ingredient we’re recommending in our recipes. Cleaning and rinsing your produce is an important first step, but not always very effective as some pesticides move within the plant tissue (synthetic pesticides in general). We therefore recommend choosing organic produce as much as your budget allows. Since organic produce can be quite expensive, we use the Dirty Dozen and Clean Fifteen lists compiled by the Environmental Working Group (EWG) in the US as a guide to which ingredients are most contaminated and therefore worth buying organic. We have shortened the EWG list to include the ingredients that are most relevant for this book.



Peaches and nectarines


Grapes and raisins






Cherry tomatoes





Peas (frozen)



Sweet potatoes


Cantaloupe melon

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