Summer Cheesecake Smoothie


Summer Cheesecake Smoothie

My Summer Cheesecake Smoothie is smooth, sweet, nourishing and creamy.  It’s packed with paw paw, banana and ruby grapefruit and blended with cashews for a gorgeous creamy texture. Vegan smoothies are just as creamy as their dairy counterparts, so don’t be afraid to leave the cow’s milk out because you won’t even know the difference.



¼ cup of raw cashews

½ cup of fresh ruby grapefruit juice

1 large, super ripe frozen banana

¾ cup of papaya

# Would be gorgeous with the addition of lime zest/lime juice and/or fresh ginger too.



Blend until velvety smooth.



Time: 5 – 10 minutes

Yields: 1 serve

Notes: If you have a high powered blender your smoothie should be smooth and creamy with no gritty unprocessed cashew bits.

If you soak the cashews over night it softness them and makes them easier to blend.

Tropical Chia & Almond Smoothie

Tropical Chia and Almond smoothieIMG_5199WM


1 teaspoon chia seeds

½ a ripe banana (roughly half a cup)

¼ cup paw paw

1 generous cup ripe pineapple

1 cup almond milk

2 tablespoons fresh lemon juice

Fresh ginger to taste

2 tablespoons coconut milk


Soak the chia seeds in water for 10 minutes. Drain and discard the water.

Place the chia seeds, along with the rest of  the ingredients into a blender (I used my Nutri Bullet). Blend everything till smooth


Yields: 1 large serve

Time: 5-10 minutes for preparation and blending. Plus the soaking time for the chia.

Creamy Cinnamon Banana Smoothie



2 bananas

1 cup of Bonsoy Soymilk

brown rice syrup to taste

Ground cinnamon



Blend the banana, Bonsoy and brown rice syrup until smooth and creamy.

Pour in a glass and dust liberally with the cinnamon.


Yields: 1 serve for a hungry person or 2 smaller serves for 2 not so hungry people.

Time: 2 minutes

Sun in a Glass

This was breakfast today and it was gorgeous. Winter has hit and it’s freezing out side but this was like drinking the sun in a glass <3



2 large oranges

1 over flowing cup of fresh pineapple chunks

¼ cup of coconut yoghurt



Juice the oranges and pineapple. Blend the coconut into the juice.



Serves: 1

Time: 5 minutes

Freeze: N/A

Notes: If you are allergic to coconut just use alternative dairy free yoghurt. It will change the flavour but you will still get the stunning natural sweetness of the fruits and a satin creamy finish to your juice.

Juicepresso Review

Juicepresso approached me recently to review their product and I have never used a juice presser before so I was keen to review their product for them.

The juicer arrived promptly via mail with a manual and recipes. (There are also a number of recipes online.)

The first thing that struck me was how small/compact the Juicepresso is and how light the machine is compared to some juicers! I had a little trouble putting it together but that was simply because I am a technically challenged cook land I always refuses to refer to a manual – which I had.  It was also easier to pull apart (for someone who doesn’t read manuals) and cleaning was easy too. The only section that sometimes needed a bit more elbow grease was the small feeder into the output jug. Having said that though there is a small brush provided that has a pointy end you can use to push any backlog out. Like any juicer, rinsing in hot water straight after use and washing immediately means for a much easier clean.

The feeder took some getting use to because it is quite small compared to my juicer. This just meant that I had to get use to cutting my fruit and veg smaller and feed it through a little slower. The motor cut out on a couple of occasions but that seemed to only coincide with me being clumsy and impatient and not cutting ingredients small enough and placing too many ingredients in the feeder too fast.

The output jugs both go to the front which I really liked. I liked that I could not only see the juice/milk but also the fibrous output. It gave me more of an awareness of what I wasn’t consuming and potential wastage so I found myself making chocolate truffles with the almond skins from my almond milk and throwing the fibre from my juices into vegetable burgers and soups instead of just tossing nutrient rich food in the bin as wastage. I was really impressed too with the sheer quantity of basil juice that fed into the juice jug when I was doing my Basil and Pineapple Pops.

There were recipe examples online such as juicing corn to make corn milk which I had never heard of before and  would just never have thought of doing myself so that alone was pretty exciting to a foodie like me. I have made a number of granitas in my time too but would never have thought of using some of the fruits they suggested in their recipes so in the warmer months I had a freezer full of varying flavoured ices with gorgeous colours showing through Tupperware tops. Some of the recipes don’t stipulate quantities of ingredients though which I like when first trialling a recipe but I contacted Juicepresso and they were really helpful and gave me some direction on how much of each ingredient I should be aiming at.

Over all my experience with my Juicepresso and the company was really pleasant and made for some gorgeous new recipes on the site so I am really appreciative that they gave me this opportunity.

For more info on Juicepresso:

Their website:

Their recipes:

FB page

Blog for recipe ideas.

You can also check out their YouTube channel for videos on the Juicepresso and its features.

Corn & Orange Juice


I have been playing with the “Juicepresso” that I have been asked to review. They have a Corn and Orange Juice among their recipes so I had a play with that today. This is what I love about being exposed to new things. I would never have thought of juicing corn! It has quite an earthy flavour and there are no quantities on the recipe though so I just juiced until the taste seemed balanced. I also added ginger and fresh lime to give the flavour a lift.



the kernels of 3 cobs of corn (I used organic)

3 oranges, peeled and cut into quarters

1-2 cms of fresh ginger

1/2 fresh lime, peeled



Make sure your ingredients are chilled before you make your juice.

Then simply pop them through the juicer.


Serves: Serves 1-2.

Time: Took me about 5 minutes.

Freeze: Is preferable to drink straight away.

Summer Daze Smoothie



1 banana

200mls of fresh pineapple juice

½ a fresh mango

juice from half a lemon

1/3 cup of fresh orange juice



Chill all your ingredients in the fridge.

Blend everything and enjoy.


Servings:  Serves 1

Time: Takes about 5 minutes.

Freeze: N/A

Pineapple & Apricot Juice




1 cup of fresh pineapple juice

1 cup of apricots, halved and stones removed

the juice from 1 lime




Yields: 1 serve

Time: 5 minutes

Notes: I LOVE lime but the acidity from the pineapple may be enough for you, so taste this and then decide if you want the lime as well.

I also think this would be gorgeous with a little fresh ginger.

Spiced Apricot & Almond Smoothie


This reminds me of some of the drinks I had in Oman in 2011. They were rich, “creamy” and often sweetened with dates.



1 cup of almond milk

fresh apricots, stone removed . I used 4 but they were tiny. I measured them in a cup to make it a and it was 1/2-3/4 of a cup of apricots.

½ teaspoon of allspice

1-2 teaspoons of pure maple syrup



BLEND. BLEND. BLEND…..till smooth.


This would be a perfcet way to start the day and would be gorgeous made raw with home made almond milk and dates.


Yields: 1 serve

Time: 5 minues

Notes:  Almond milk is available in pretty much any supermarket these days in the UHT milk section.

Juice Cleanse

I really needed this, this morning.



1 granny smith apple

1 green pear

2 lemons

1 inch of fresh ginger

#optional cayenne



Juice the apple, pear and lemons.

Blend the ginger through the juice and add a little cayenne if you wish.


Servings:  Serves 1

Time: 5 minutes.

Freeze: N/A