I think it’s about time we got some healthy living up in here. I’ve loved the recent parade of cakes and pastries, but it’s hard not to feel guilty when you realise that your Instagram feed looks remarkably like a bakery’s shop window.
You may have noticed already, but I’m all about trying to pack as many of my five-a-day into one glass as possible. I’m a bit of a fussy eater – my allegiance lies with Pink Lady apples and no other – but blitzed up with honey and yoghurt, fruit doesn’t have to feel like a chore. It can even feel kind of like dessert.
In all honesty, this isn’t really a recipe, more of a flavour combination suggestion. You know when you get a mango that maybe is a lower grade than is ideal for just eating? Sometimes, when the flesh of a mango is fibrous or doesn’t quite have the right sweetness, you just need to throw it into a smoothie and be damned with any other plans.
1 banana, peeled and cut into chunks
150g fat-free yoghurt
1 small mango, peeled and cut into chunks
1tbsp desiccated coconut
1 tbsp honey
2tbsp cold water
Using a blender or immersion blender, combine the banana and yoghurt until smooth. Add the rest of the ingredients, blend, and serve cold.
Sprinkle crushed up speculoos/Lotus biscuits on the top to be extra fancy.