RAINBOW FRUIT SMOOTHIE JARS

SERVES 4 JARS

2 cups (200 g) frozen spinach

2 cups (300 g) frozen pineapple

2 cups (300 g) chopped oranges, seeds and peel removed

2 cups (250 g) frozen strawberries

2 tbsp. (18 g) chia seeds

4 cups (950 ml) water, coconut water, or unsweetened non-dairy milk

NUTRITIONAL VALUES

Calories: 175kcal
Fat: 2.1g (0.6g S.Fat)
Carbs: 38.3g
Protein: 4.2g
Sugar: 26.6g
Sodium: 265mg

METHOD

Distribute the spinach, pineapple, oranges, strawberries, and chia seeds among four 16-oz. (475-ml) jars. Place in the freezer until ready to use in smoothies.

When you're ready to make one, combine one jar's contents with 1 cup (235 ml) of water in a blender and blend until smooth. Depending on your blender, you may need to add more water to help blend; alternatively, thaw the ingredients in the jar for 15 minutes before blending.

Continue with the remaining smoothie jars.

RECIPE NOTES

You can change the fruits in this smoothie to suit your tastes. Try it with bananas instead of pineapple and cherries instead of strawberries, or whatever fruits you prefer!

FRESH FRUIT YOGURT SUNDAE

SERVES 4 PORTIONS

6 tbsp. (65 g) vegan chocolate chips

2 tbsp. (30 ml) unsweetened non- dairy milk

3 cups (705 ml) plain non-dairy yogurt

2 cups (280 g) sliced banana

2 cups (300 g) quartered strawberries

1 cup (175 g) halved grapes

1/4 cup (40 g) roasted, salted peanuts

1 tbsp. (15 ml) maple syrup (optional)

NUTRITIONAL VALUES

Calories: 330kcal
Fat: 9.3g (1.9g S.Fat)
Carbs: 53.2g
Protein: 13.1g
Sugar: 38.9g
Sodium: 237mg

METHOD

Combine the chocolate chips and non-dairy milk in a small mixing bowl. 45 seconds in the microwave Whisk everything together until it's smooth and combined.

Divide the yoghurt, fresh fruit, and peanuts among four bowls. Drizzle with chocolate sauce and top with maple syrup if you like your yoghurt sweeter.

RECIPE NOTES

Instead of plain yoghurt, use vanilla or a fruity non-dairy yoghurt to make this more dessert-like.