If you have a stash of frozen blueberries, this is a super refreshing way to start the day. My favourite breakfast is this smoothie and a thick slice of Vegemite toast with a soft boiled egg on top.
This breakfast is inspired by two much-loved cafes. The Australian twist on egg and soldiers is served at Bloom, near Tony's parent's place and the smoothie comes from ONA on the Lawns, where we love taking visitors for brunch.
Blueberry and green tea smoothie with honey and mint
Serves 1
You will need:
1 cup of blueberries, frozen
Half a banana, frozen and sliced
1 teaspoon of honey or more to taste
About a cup of green or peppermint tea, chilled
A few mint leaves
Here's how:
Make your green tea in advance so it has time to chill in the fridge. Green tea is best brewed at around 80 degrees celsius for just a few minutes. If you don't have a fancy kettle, let your boiled water sit for awhile before you add your tea bag. I normally make two cups of tea, so I can double the recipe or sip on cold green tea later in the day.
Place all of the ingredients in a blender and blend until smooth. If all of your fruit is frozen (which makes for a deliciously cold smoothie), you might need a wooden spoon to gently separate the fruit if it freezes together.
Serve immediately.
Tony and I try and have breakfast together most mornings, which sometimes means one of us eating cereal on the bed if the other has a late start but still wants to chat :) Other days... I am sipping a smoothie while trying to throw a packed lunch together and organise an outfit to change into after I ride to work.
