|Posted by food hugs on June 10, 2014 at 8:15 AM|
An American friend of mine can't believe how many rainbows she gets to see living in Ireland.
The advantage, I guess, of all that soft rain and bright sunshine.....at the same time!
This recipe is in honour of this priviledge but is also a snazzy way of encouraging kids, as well as adults, to 'Eat a Rainbow', incorporating a lovely array of colours; red, orange, yellow, green and purple.
I made this for the junior cycle at my son's primary school recently, and despite the 'ewwwssss' and 'urghhhh' whilst watching the grated carrot and creamy avocado leap into the blender, it went down an absolute treat.
It’s pretty tasty and easy as it is, but feel free to play with flavours (e.g. you could switch pineapple for the banana, or spinach for the avocado). Serves 4 – 6. Enjoy.
150g fresh/frozen raspberries
½ medium-large carrot, peeled and finely grated
1 medium banana, broken into pieces
½ ripe avocado
2-3 tablespoons of blackcurrants (tangy) or blueberries (sweeter)
Layer all the fruit and vegetables up in a 1 litre blender/jug. Add up to 500ml of water, until the total load reaches the 800ml mark. Blend for about a minute until it’s nice and smooth. Pour and enjoy for breakfast with scrambled egg and toast!
Tip #1: instead of 500ml of water, you could use 200ml of orange juice and 300ml of water if you wanted to make it a little sweeter.
Tip #2: for extra nutrition, you could throw in 2 tablespoons of ground seeds. Look for the Linwoods range in any supermarket.