Breakfast blend

Breakfast blend

By
From
The Green Kitchen
Makes
2
Photographer
Johanna Frenkel

This is a blend that we sometimes make as an alternative to yoghurt and top with either fruit or granola. It is actually just like a smoothie, but we like to serve it in bowls instead of glasses for breakfast. Not only is it delicious, but also very rich in proteins and minerals thanks to the nuts and sprouted mung beans.

Ingredients

Quantity Ingredient
2 large apples, juiced
or 225ml unsweetened apple juice
1 lemon, juiced
1 avocado, stoned and peeled
10 brazil nuts, soaked in cold water for 2– 6 hours
a handful sprouted mung beans, or use store-bought
1cm fresh ginger, grated
1 tablespoon dried nettles
4 mint leaves
a couple ice cubes

Method

  1. Juice the apples and lemon in a juice machine. Alternatively, use apple juice and squeeze the lemon by hand. Pour the juice into a blender and add the rest of the ingredients. Puree on high speed until smooth. Serve in bowls and top with nuts, fruits, sprouts or granola.

Tip

  • For extra power add wheatgrass, spirulina, hemp, protein powder, bee pollen, rosehip powder or aloe vera.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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