Guest chef

David Frenkiel and Luise Vindahl

Whether you're vegtarian or simply trying to eat less meat, recipes by veggie gurus David and and Luise from Green Kitchen Stories have bags of flavour.

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Upside-down breakfast

  • Serves 4 or 2 large servings
  • Total time 15 mins
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Upside-down breakfast
Upside-down breakfast

step by step

  • 1For the Muesli put all of the ingredients in a large bowl and stir until well mixed. Pour into a large sealable glass jar and store in the cupboard. The muesli can keep for months if in a sealed container.
  • 2Split the cardamom pods in a pestle and mortar, extract the seeds, discarding the husks, then grind them to a powder. Roughly chop the banana and add to a blender along with the cardamom and the rest of the berry and spinach smoothie ingredients. Blend on a high speed until completely smooth.
  • This is a favourite method of ours where we place toppings (muesli, granola, rolled oats, puffed grains or nuts) at the bottom of a glass jar and then cover them with a few spoonfuls of yogurt, followed by a smoothie
  • 3Divide the muesli between 4 medium-sized glass jars or 2 large ones. Spoon the yogurt over the muesli in each glass jar. Pour the berry smoothie layer on top of the yogurt, top with chopped fruit of your choice.
  • Frozen berries give the best colour here; don't add too much spinach or the smoothie loses its vibrancy.
  • Recipe from GREEN KITCHEN SMOOTHIES: Healthy and colourful smoothies for every day by David Frenkiel & Luise Vindahl (Hardie Grant, £15.00)

    Recipe photograph by Toby Scott

You will need

For the berry and spinach smoothie

  • 6 cardamom pods
  • 1 ripe banana, peeled
  • 1 handful (15g) of baby spinach leaves
  • 75g frozen or fresh strawberries
  • 75g frozen blueberries
  • 250ml unsweetened oat or almond milk
  • extra chopped fruit, to serve

For the base layers

  • 150g muesli (see below)
  • 250g full-fat natural Greek yogurt

For the Muesli

  • 180g rolled oats or a combination of rolled and jumbo oats
  • 150g raw seeds, such as hemp, pumpkin, sunflower, linseed
  • 150g unsweetened dried fruit, such as raisins, cranberries, chopped apricots, dates, apple slices or banana chips
  • 90g raw wholegrain flakes, we used Rude Health Multigrain flakes
  • 50g puffed wholegrains, such as puffed wheat or puffed brown rice
  • 50g desiccated or flaked coconut
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger

+ Nutritional Information