This nutritious smoothie fills you up and is a delicious brekkie option!
½ cup of rolled oats (if you have a high speed blender – grind them up on the top speed which gives you a smoother smoothie!)
1 cup of frozen organic mixed berries
1 large glass of oat milk
1 teaspoon of honey
1 large ripe banana
Grind up the oats (if you prefer)
Add in all other ingredients
Whizz on high speed for 30 seconds
If you prefer a thicker consistency then add another ½ banana, for a runnier consistency add more oat milk.
Drink straight away and enjoy
Looking for more Spring ideas? Here is a delicious
Spring Veggie Couscous
Search for more
healthy spring recipes!
When our ACT IYTA rep, Martha Luksza was in lockdown she decided to cook up a storm with some left over sour cream… the resulting scones didn’t last too long with her three teenage sons and husband in the house, which is why there are only two scones in the photo!
1/2 cup light sour cream
1/2 cup cold water
2 cup self-raising flour sifted
2 tbs milk to coat
Preheat oven to 180C.
Mix sour cream and cold water together.
Sift flour (you could use whole meal) into a bowl and make a well in the flour.
Add the sour cream mixture and gently stir mixture until combined. Then add chopped dates.
Knead dough gently on a floured surface.
Roll out dough until 2.5 cm thick.
Cut out scones and put on a lightly greased oven tray
Brush scones with milk and bake for 10-12 minutes.
If you have a household with hungry teenagers like Martha, then the advice is to make double the batch and freeze any leftovers (not that there are likely to be any!)
Feeling in the mood for more baking? Why not try these tasty
Chia, Banana and Date Muffins