KIWI FRUIT SMOOTHIE RECIPE - BBC GOOD FOOD
This simple kiwi, mango and pineapple fruit smoothie makes an ideal morning treat. It's an easy way to pack in the vitamins and give yourself a boost
Provided by Miriam Nice
Categories Breakfast, Brunch, Drink
Total Time 5 minutes
Prep Time 5 minutes
Yield 3
Number Of Ingredients 4
Steps:
- Put all of the ingredients in a blender and blitz until smooth then pour into 2 tall glasses.
Nutrition Facts : Calories 163 calories, FatContent 1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.04 milligram of sodium
KIWI FRUIT SMOOTHIE RECIPE - BBC GOOD FOOD
This simple kiwi, mango and pineapple fruit smoothie makes an ideal morning treat. It's an easy way to pack in the vitamins and give yourself a boost
Provided by Miriam Nice
Categories Breakfast, Brunch, Drink
Total Time 5 minutes
Prep Time 5 minutes
Yield 3
Number Of Ingredients 4
Steps:
- Put all of the ingredients in a blender and blitz until smooth then pour into 2 tall glasses.
Nutrition Facts : Calories 163 calories, FatContent 1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.04 milligram of sodium
More about "a to z cocktails recipes"
KIWI FRUIT SMOOTHIE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 minutes
Category Breakfast, Brunch, Drink
Calories 163 calories per serving
- Put all of the ingredients in a blender and blitz until smooth then pour into 2 tall glasses.
SUPER-TASTY VEGAN GRAVY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 105 calories per serving
- 1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini. 2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised. 4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour. 7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. 8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.
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