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Three Breakfast Smoothies

Serves 2-3
Prep time:
Cooking time:

Whipping up smoothies is much quicker if you keep bags of free-flow frozen fruits in your freezer. I slice up several ripe bananas at a time and lay them in a single layer on plastic trays. When frozen, I lift them off and place in bags. Do the same for mangoes and other fruits that you use on a regular basis. If the smoothies are too thick for your taste, add more milk or fruit juice to thin.



  • Espresso coffee and cashew nut butter
  • ½ cup strong espresso coffee, chilled
  • 1 cup vanilla soy milk
  • 2 tablespoons cashew nut butter
  • 2 ripe bananas, sliced and frozen
  • Mango, carrot and ginger
  • 1 mango, sliced and frozen
  • 1½ cups fresh carrot juice
  • 1 orange, peeled and chopped
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons lemon juice
  • honey to taste
  • Mixed berry, yoghurt and flaxseed
  • 1½ cups frozen mixed berries
  • 1 cup pomegranate juice
  • ¼ cup plain yoghurt
  • 2 tablespoons golden flaxseed meal
  • honey to taste
View the method

Espresso coffee and cashew nut butter: Place all the ingredients in a blender and process until smooth. Pour into chilled glasses to serve. 

Mango, carrot and ginger: Place all the ingredients in a blender and process until smooth, adding more honey and lemon juice if needed. 

Mixed berry, yoghurt and flaxseed: Place all the ingredients in a blender and process until smooth, adding more honey if needed. If the smoothie is too thick, add more pomegranate juice to thin.

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