This refreshing and filling Very Berry Smoothie recipe from issue 17 is a great way to pack in that extra burst of fruit into your day
- 225g (1 cup) spinach leaves
- 75g (½ cup) frozen blueberries
- 75g (½ cup) frozen raspberries (or any berries you have)
- 1 ripe banana
- 125ml (½ cup) almond milk
- 2 tbsp rolled oats
- 1 tbsp agave, or more, to taste
- Combine spinach, blueberries, raspberries, banana, milk, oats, sugar and 1 cup ice in blender until smooth.
- Serve immediately.