ASK THE CHEF | 47
Summer brings with it an abundance of wonderful produce, all ripe for the picking, and delicious for eating. Soft fruits, including strawberries, raspberries, blueberries and cherries, green vegetables such as runner beans and broad beans, root vegetables including beetroot and carrots are all at their peak right now. Get the blender out and get creative. Smoothies are a great way to hide lots of fruit and vegetables into a delicious, thick and tasty drink. Berries, Greek yoghurt and your choice of milk, is a quick wake up breakfast option. Add in some beetroot for an extra splash of colour. Kids enjoy helping by blitzing everything up.
Eat on the Green’s Craig Wilson’s got some ideas for making sure kids get their five a day, without realising it.
Alternatively, carrots and orange juice go perfectly together, add a pinch of fresh ginger for a touch of heat (if they like things with a kick!). If they’re not looking, sneak in some green vegetables like spinach, broccoli and celery and add a banana and coconut milk for a fresh ‘Hulk smoothie’. You could even throw in a few super fresh mangetout peas - they taste amazing blended up. We all have too much food waste, but you can save any leftover smoothie mix by pouring it into ice lolly moulds and popping them in the freezer. Healthy ice-lollies are a great way to cool down on a hot day!
