Store Cupboard Standby: Muesli Smoothie
It’s one of those incredible slow-release carbohydrate drinks that are great to pair up with non-starchy breakfast foods, like eggs.
Of course, it’s also great on its own when you’ve got a big day ahead of you. Even better, you can prepare it the night before and keep it in the fridge for breakfast before a big presentation – or just because it’s Wednesday.
And this is one of those recipes that you can’t mess up – add more dried fruit, or substitute peaches or figs. You can also toss in rolled oats if you don’t have any muesli – and it’s almost as good.
And, if you make your own muesli, you’ll fall head over heels with this recipe.
Recipe makes 2 smoothies
1 cm (½”) Ginger root, peeled
50 g (2 oz) Dried apricots
40 g (1½ oz) Muesli
200 ml (7 fl oz) Low fat milk
Add all the ingredients to a food processor or blender and whizz until smooth. If the texture seems a little thick, add a bit more milk.
Really good bit
You can always substitute apple juice for the milk if you’re looking for a vegan option. You can also add a handful of blueberries or kiwi pieces, if you want to boost your fresh fruit intake.
From the notebook of Katie Schenk
If you like this recipe why not try these other supper recipes:
And do please share your own favourite supper recipes below… we’d love to hear from you.