In issue 13, David Frenkiel and Luise Vindahl share some of their favorites recipes from The Green Kitchen Travels, a book full of vegetarian recipes from various countries they visited during their travels. You can sink your teeth into the delicious dishes they share in issue 13, while here we feature a recipe for their Kiwi, Kale & Chia Parfait from their new book Green Kitchen Smoothies.
Kiwi, Kale & Chai Parfait
Although it doesn’t say so on our book cover or blog title, one goal we have had since we started is to make greens sexier. We want to get more people to eat vegetables by showing how beautiful-looking and wonderful-tasting they are. We think this smoothie does just that. Packed with kale and avocado, it still tastes very sweet and fruity and looks rather stunning with its different layers. This can easily be the dessert of a fancy dinner or served as breakfast on a gray Tuesday morning – that’s how versatile and, in fact, simple it is!
For the chia pudding:
- 250 ml (8 ½ fl oz/1 cup) Coconut Chia Pudding (made with white chai seeds and coconut drinking milk or tinned coconut milk)
For the Kiwi Fruit Smoothie:
- ¼ ripe avocado, stone removed
- 1 ripe green kiwi fruit
- 1 frozen banana
- 1 handful kale or spinach, stems removed (organic if possible)
- 125 ml (4 fl oz/ ½ cup) coconut water (or coconut milk)
- Juice of ½ lime
Ripe green kiwi fruit, finely sliced and chopped
Coconut & Buckwheat Granola, or granola of choice
Fresh lemon balm leaves, optional
Add the avocado and kiwi fruit flesh to a blender along with the rest of the kiwi fruit smoothie ingredients. Blend on a high speed until completely smooth. Spoon half of the chia pudding into the base of two medium-sized glasses. For a beautiful artistic look, you don’t need to worry about making the layers even.
Arrange a few kiwi fruit slices around the inside of the glasses. Cover with half of the kiwi fruit smoothie, the rest of the chia pudding and a dollop of nut butter. Top with the rest of the kiwi fruit smoothie and finish with another dollop of nut butter, as well as some chopped kiwi fruit and blueberries and a sprinkling of granola, coconut and lemon balm.
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GREEN KITCHEN SMOOTHIES: Healthy and colourful smoothies for every day by David Frenkiel & Luise Vindahl