Kickstart your morning with this fruity, oaty smoothie, flavoured with cinnamon, ginger and vanilla.
Ingredients
- 1 large orange
- 2.5cm root ginger, grated and juiced to give 1tbsp juice
- 100g yogurt (or soya yogurt for vegan option)
- 150g drained, tinned mango (reserve the juice or syrup)
- 2tsp wheatgerm (optional)
- 1tbsp porridge oats
- 1tbsp cinnamon (optional)
- 2-3 drops vanilla extract (optional)
WEIGHT CONVERTER
Method
- Use a zester to make a few shreds of zest for garnish. Grate more zest to give ¼ tsp grated orange zest. Squeeze juice from the orange. There should be about 4tbsps (60ml).
- Wrap the grated ginger in a small square of muslin and twist hard to extract the juice (or use a juicer).
- Put grated orange zest, orange juice and all other ingredients into a liquidizer and blend until smooth. taste. Sweeten with a little of the reserved juice from the tinned mango if needed and blend again.
- Serve in glasses and garnish with the shreds of zest.
Top Tip for making Orange, ginger and mango breakfast
Tinned apricots also work well as an alternative to mango
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Green smoothie
Green smoothies are the perfect way to fill up the healthy way. Our green smoothie recipe packs in plenty of protein and cold-fighting fruit and veg
By Jessica Dady Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Vegan basil pesto courgetti with tomatoes and chilli
It takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
Morrisons Christmas sandwich range includes a festive 'glow-up' of this breakfast fave
The supermarket has released its 2023 festive sandwich range and it's not just lunches that have been given a Christmas make-over
By Selina Maycock Published