Mixed Berry Smoothie
6. May, 2009
This smoothie is packed with antioxidants and vitamin C. It is thick and creamy and I love its deep colour which, depending on the berries in season is blue, purple or pink. I always try to make this smoothie when blueberries and strawberries are in season but if they are not, I use frozen berries.

A smoothie packed with antioxidants and vitamin C
This recipe is:
- Egg free
- Gluten free
- Lactose (dairy) free
- Nut free
- Vegan
Mixed Berry Smoothie
Serves 2 people
Ingredients
- 100 grams (3½ oz) raspberries, fresh or frozen
- 50 grams (1½ oz) blueberries, fresh or frozen
- 50 grams (1½ oz) strawberries, fresh or frozen
- 150 millilitres (5 fluid oz) soy milk
- 50 millilitres (1½ fluid oz) orange juice
- 50 millilitres (1½ fluid oz) soy yoghurt (or regular yoghurt)
- 1 large banana, very ripe
- 3 tablespoons agave nectar
Preparation
- Place the 100 grams raspberries, 50 grams blueberries and 50 grams strawberries in a blender or food processor.
- Pour the 50 millilitres orange juice on top of the berries.
- Blend for 5 seconds.
- Peel the banana and add to the blender along with the 3 tablespoons agave nectar.
- Add the 150 millilitres soy milk and 50 millilitres soy yoghurt
- Add more agave nectar if you prefer a sweeter smoothie.
- Blend for 20-30 seconds or until smooth.
- Serve immediately.
Tips
- You can also use silken tofu instead of the soy yoghurt.
- You can use acacia honey or maple syrup instead of the agave nectar.
- You can use apple juice instead of the orange juice.
- You can use almond milk, oat milk, rice milk or semi-skimmed milk instead of the soy milk.
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