I love a liquid breakfast, and smoothies completely hit the spot. With a few key ingredients in your pantry and fridge, you can experiment and play around with all sorts of flavours. I always keep banana as the base, and I use frozen banana to keep the smoothie cold - remember to peel your bananas before freezing (I mash them slightly and keep them in bags). If using fresh banana, just add a few cubes of ice, and make sure your milk is chilled too. On top of the banana base I add either a spoonful of cacao powder for some chocolately goodness, or seasonal fruit.

This year I've particularly enjoyed tamarillos in smoothies. In season, feijoas are great, and frozen berries are available all year round. I try to buy berries in summer when they're really cheap and keep them in snap lock bags in the freezer.

A kiwifruit can add sweetness and vitamin c, and a handful of spinach will be masked in flavour but adds goodness. Experimenting with spices and seeds is good. Just omit the things you don't like.

Coconut berry breakfast smoothie

1 frozen banana
1 cup frozen berries
½ cup natural yoghurt (or coconut
yoghurt for double coconut)
½ cup coconut milk
½ cup almond milk (or any milk you wish)
1 tsp honey
1 tsp peanut butter or almond butter
1 Tbsp oats
1 Tbsp ground almonds
1 Tbsp seeds of your choice (chia, flaxseed/linseed, sunflower seeds)


Blend all ingredients together and garnish with coconut flakes.

Two-tone tamarillo and banana smoothie

Tamarillo and banana smoothie. Photo / Nick Reed
Tamarillo and banana smoothie. Photo / Nick Reed

1 frozen banana
1 Tbsp honey
1 ½ cups milk
½ tsp cinnamon
½ tsp cardamon
½ cup natural yoghurt
1 Tbsp ground flaxseed/linseed
1 large tamarillo

Blend all ingredients except the tamarillo in a blender until smooth. Half fill your glass. Add the tamarillo to the remaining mixture and blend again. Pour in to the cup to top up your glass.