Summer | Breakfast / Summer | Smoothies

Avocado and almond milk smoothie

My avocado smoothie, topped with toasted nuts and grated carrot

My avocado smoothie, topped with toasted nuts and grated carrot

I first discovered the gem that is the avocado smoothie a couple of years ago at Banh Mi Bay, a Vietnamese café with a few locations in London.  Green, thick and creamy, the smoothie had me hooked. Since then, I’ve been making my own for breakfast, lunch and as a general gap-filler when peckish. Whilst my version shares its delightful pistachio colouring with Banh Mi’s, it is quite different: I eat it from a bowl with a spoon rather than drinking it through a straw, I think it’s probably healthier (definitely less sweet) and the ingredient list is far more variable. In today’s smoothie, grated carrot and courgette sat happily alongside the avo. Two veg and two fruit ain’t too shabby before 9am.

Notes on my recipe

Portion

My smoothies are big – they’re a meal and then some. Feel free to reduce the quantities to fit your appetite. If you make a big smoothie and want to save some but are worried about your avo going brown, Faith Durand of the Kitchn suggests dribbling a layer of water over the top of the smoothie to prevent any of it coming into contact with air. When you’re ready to eat, you could mix the water in or spoon it off.

Equipment

I use a Kenwood hand blender for all of my smoothies and soups. You could also use a food processor or smoothie maker for this recipe.

Milk

I’m not lactose-intolerant and I love my cuppa with a few drops of cow’s milk. However, almond milk is far superior in this recipe. I’ve also tried making avo smoothies with soya milk and, whilst better than real dairy, the end product doesn’t quite reach the creaminess of the almond milk version.

Smoothie ingredients

Smoothie ingredients

Ingredients (for one hungry person – adjust accordingly)

  • 1 soft avocado
  • 1 banana – cut in half
  • ½ courgette – roughly chopped
  • 200ml almond milk
  • 1 carrot – grated
  • 2 teaspoons of chia seeds (and some water)
  • A small handful of chopped nuts (pecans are the dream; anything works though)

Method

  1. Put your chia seeds into a small amount of water (an egg-cup or something of a similar size would work nicely) – a few teaspoons should do, just enough to cover them.
  2. Cut the avocado in half lengthways and remove the pit using a sharp knife.
  3. Scoop out the meat of the avocado into a large bowl which is big enough for you to blend the smoothie in.
  4. Add the halved banana, the roughly chopped courgette and the almond milk.
  5. Starting on a lower setting, pulse the ingredients together with your whizzer of choice. Once they have lost their form, you can safely step up the blending. Continue until your smoothie is thick and smooth.
  6. Pop your smoothie into the fridge to chill for a few minutes.
  7. Meanwhile, toast your chopped nuts in a small frying pan over a low heat.
  8. Wash and grate your carrot.
  9. When you’re happy with the temperature of your smoothie, stir through the chia seed mix which should now resemble frogspawn and the carrot and nuts. If you want it to be pretty or you’re taking photos of your smoothie for some reason you can use these bits as attractive toppings.

Other possibilities

  • I find that this recipe is sufficiently sweet with a banana. If you taste it and you’re not convinced, you could stir in some honey.
  • Omit the carrot and courgette if you want to – just reduce the amount of almond milk to reflect the fewer ingredients.
  • A. put celery in his smoothie this morning. I tasted it and it was good.

7 thoughts on “Avocado and almond milk smoothie

  1. Pingback: I’ve been nominated for a Liebster Award! | isthisfood

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