Page 54 - Fresh Magazine - Summer 2017

summe flvrs

Rainbow breakfast bowl
SERVES 2

100g frozen strawberries TOPPINGS SUPERVALU LOVES IRISH CRAFTS
100g frozen raspberries 2 kiwis The boards throughout this feature are from Ballyshane in
1 ripe banana, sliced 1 banana Co. Carlow. Launched in 2017 by William McHutcheon and
1 tablespoon ground chia 2 tablespoons granola Cheryl Stanley, they draw on many years of craft experience
seeds handful of fresh and take inspiration from the land around their cottage.
200ml cold milk of choice, raspberries William handcrafts each piece, mostly in native hardwoods and
such as coconut, coconut fl akes
almond, regular or seeds reclaimed when possible.
skimmed
www.callyshane.com
Put the frozen fruit and banana into a blender with the
chia seeds, add the milk and blend until smooth. The HEALTHY FOOD FASHION
frozen fruit gives the smoothie its texture. You might
have to scrape the mixture down towards the blade Creating a rainbow of your smoothie
halfway through. Spoon out into a bowl ingredients is all the rage on social
and arrange the toppings decoratively. media and it looks pretty too. Either
You can mix and match your hold back some ingredients
smoothie ingredients and from the blender or add
toppings according to new avours to fold
your taste or availability. through your smoothie
in a bowl. Makes a
stunning, healthy
Sunday breakfast.

SMOOTHIE TIPS
Cut up those overripe bananas from the
fruit bowl and open freeze before storing in
a freezer bag to use at a moment’s notice.
If your bananas aren’t ripe you can add a
teaspoon of honey, agave or maple syrup to
the smoothie ingredients.

52 | FRESH SUMMER 2017

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