Totally Healthy Green Smoothie – Mint, Kiwi & Banana & A Day with Total Greek Yoghurt

Healthy Green smoothie

Ever since my Cuisinart Blender arrived last month, I have become green smoothie obsessed.    At first I was just chucking in everything, but now have become a little more methodical with my breakfast green smoothies, and am focussing on flavours a little more.

Just before Easter I was lucky enough to be asked to a Total Greek Yogurt Master Class, held at the fabulous L’atelier des Chefs, tucked behind John Lewis on Oxford Street.     During the day we cooked a wide variety of dishes with Total, and were treated to a talk and Q&A from a celebrity nutritionist.

I feel that I have little need for a dietitian, nutritionist or nutritional therapist (all are quite different roles), but I am always interested to hear what people have to say. My nutritional philosophy is simple, eat what makes your body feel good and is sustainable. I aim to eat more raw food and less animal products than the average person, as this makes me feel fantastic and is also good for the environment.

If you need some pointers I highly recommend this article on how to make healthy eating incredibly simple on nutritionist Sophie’s wonderful blog (please do hop over there and encourage her to post more often!)  I am also an avid reader of Limes  & Lycopene by Australian nutritionist Kathryn which is packed with wonderful advice and recipes.    To learn more about increasing your intake of raw food visit Amber’s site and read about her training as a raw chef.  All three of them tackle nutrition by encouraging people to make their own healthy meals.

However I digress.    Although I aim to eat less than average, I do enjoy my meat & fish, eggs & diary, and Total Yoghurt is one of my favourites.

After the talk we moved on to the class held in the demonstration kitchen, where we were shown how to cook six very different dishes all using Total yoghurt.    Total is a highly versatile ingredient which works well as a cream or crème fraiche substitute, it contains far fewer calories and all the flavour, as well as being live and thus full of good bacteria.   The higher fat varieties are also heat stable, making cooking with them a breeze as they should not spilt when heated.  (I have successfully cooked with the 0% but you need to be very gentle with heating it.)   It is also delicious on its own!

I especially liked the Mackerel Tartare with Minted Cucumber Soup and the Chestnut Tiramisu recipes.

Yoghurt Tartare of Mackerel with Minted Cucumber Soup (serves 6)For the Tartare

  • 12 Fillets of mackerel
  • 1 Banana shallot (Echalion)
  • 25g Pickled gherkins
  • ½ bunch Flat leaf parsley
  • 50g 0% TOTAL Greek Yoghurt
  • 10g Ketchup
  • 3ml Tabasco
  • 10ml Worcestershire sauce
  • 25g Capers in vinegar

For the Soup

  • 1 Cucumber
  • 1 Garlic clove
  • ¼ bunch Fresh mint
  • 3 pinches Fine salt
  • 10ml White wine vinegar
  • 50g 0% TOTAL Greek Yoghurt

Start by preparing the mackerel: fillet the fish if necessary and remove the pin bones. Remove the skin from the fish and then cut the flesh into dice. Keep refrigerated while you prepare the rest of the recipe.

Peel and finely dice the shallot. Chop the gherkins into small pieces. Pick the leaves from the parsley and roughly chop. Mix these chopped ingredients

with the mackerel and add the capers and Greek yoghurt.

Mix well and then add the ketchup, Tabasco and Worcestershire sauce. Taste the tartare mix and adjust the seasoning if necessary.

To make the soup: peel the cucumber and the garlic and pick the mint leaves. Place these ingredients in a blender with the salt and the white wine vinegar. Blitz for a minute to make the soup.

Add the Greek yoghurt and pulse the mixture for 5 seconds. Check the seasoning.

To serve: place a large quenelle of the tartare mix in the middle of a small bowl and pour the soup around. Serve immediately.

Recipe reproduced with permission of Total

 

Greek Yoghurt Chestnut Tiramisu Rapide (serves 6)

  • 1 Egg yolk
  • 50g Caster sugar
  • 300g Sponge fingers
  • 80g Sweetened ‘crème de marron’
  • 125ml Double cream
  • 250g 10% TOTAL Greek Yoghurt
  • 20g Unsweetened cocoa powder
  • 100ml Espresso Coffee
  • 30g Caster sugar
  • 25ml Cognac

For the cream: whisk together the egg yolk and the sugar until the mixture turns white and fluffy. Add the chestnut cream and mix well.

In a separate bowl, whip the double cream until thick and then gently fold in the Greek yoghurt.

Add the chestnut mixture to the Greek yoghurt and the cream mixture and gently fold together.

To assemble the dessert: mix the coffee with 30g sugar and the cognac.

Dip the biscuits into the coffee and then place in the bottom of your glasses. Top with a layer of the cream and then a sprinkle of cocoa powder.

Repeat this until you glasses are full. Finish with a layer of cream and a dusting of cocoa powder.

Recipe reproduced with permission of Total

Lots more recipes can be found here, including one of mine!

Many thanks to Total for a lovely day and the lovely cocktails afterwards – the perfect start to the first long weekend!

Green smoothie with mint garnish

Totally Green Breakfast Smoothie (serves 2)

1 glass orange or apple juice
1 large handful of spinach
2 small bananas
2 kiwi fruit
1 handful green grapes (mine were frozen)
6 mint leaves
2 heaped tbs Total 0% Greek Yogurt

2 sprigs of mint to garnish

Simple throw everything into your blender and blitz (I run the smoothie cycle on mine several times) until smooth.    Thin with water if desired.

For a thicker and creamier smoothie use frozen bananas.

I am sending my smoothie to Only Cooolers & Mocktails which is hosted by Nayna at Simply Food this month.

 

 

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About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

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Comments

  1. Don’t mention cocktails I was so cross to have to go back to wrap up a deadline. Well done for pointing out the nutritionists, I like their approach.
    Thanks for an informative post.

  2. Lovely recipes – will definitely try the Tiramisu Rapide!

  3. thank you so much for the nutritionist links! off to have a look.

  4. Solange & Lynne,

    Both Sophie and Kathryn are fab, and also worth following on twitter!

    Ren,

    It was amazing, but needs some extra chestnut!

  5. I’m definitely going to try that green yohurt smoothie. It’s a great way of eating more fruit and veg.

  6. Oh my gosh.. I want some smoothie so bad right now, I only have lemon (no lime) so that might have to do instead! :)

  7. Now that looks like just the thing to help ward off the guilt of a few weeks of ridiculous over indulgence. Thanks for the kick along…

  8. Wow love the colour of this smoothie.It looks so healthy too. Do send it to coolers and mocktails event at simply.food.

  9. Love this !

  10. I don’t have spinach in the house, but do have everything else…I shall therefore try a very pale eau de nil smoothie…

  11. what a beautiful green and a lovely start for the day delicious

  12. That smoothie looks SERIOUSLY healthy. I must be more adventurous rather than sticking to banana and raspberry all the time!

  13. Sounds so refreshing thanks to the addition of mint! I don’t make many green smoothies, but this one sounds worth trying.

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