Guest chef

Amber Locke

Amber Locke, aka 'Raw Vegan Blonde', is a food stylist and cook who became famous for her beautiful photographs of fruit and vegetables on Instagram.

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Big green breakfast smoothie bowl

  • Serves 2-3
  • Prep 15 mins
  • Total time 15 mins
0.0/5 rating (0 votes)
Big green breakfast smoothie bowl
Big green breakfast smoothie bowl

step by step

  • 1Rinse all of the fruit and vegetables, then roughly chop.
  • 2Add 125ml filtered water to a high-powered blender, followed by the lettuce and spinach or kale, then the remaining veg, herbs and fruit and finish with the ice cubes. This will give the best blend and avoid any air pockets forming. Blend until all the ingredients are liquefied and have a creamy texture. If your blender isn't very powerful, blend the ingredients in stages starting with the water, lettuce, spinach, cucumber and broccoli then add the parsley and apple, then the pear and orange and finally the citrus juice and the ice.
  • 3Pour into bowls and decorate the top with your chosen fruit and nuts.
  • If you prefer a creamier smoothie, add a banana, half an avocado or a dash of nut milk.
  • Recipe photograph by Martin Poole

You will need

  • ¼ head Romaine lettuce (about 40g)
  • 35g spinach or kale, woody stalks removed
  • ¼ large cucumber (about 125g)
  • a large handful of broccoli (about 100g), stalks removed
  • 1 tbsp chopped parsley, leaves only
  • 1 large apple, halved and cored
  • 1 large pear, halved and cored
  • 1 orange, peeled
  • juice of ½ lemon or lime
  • a handful of ice cubes

To decorate

  • a pretty selection of fresh, dried or frozen fruit and/or nuts. We used ripe pineapple, golden kiwi, chopped dried mango, chopped toasted hazelnuts, fresh raspberries, a sprinkle of desiccated coconut and coconut flour and a few Greek basil leaves

+ Nutritional Information