Spring and Brunch - Week 5 - Pineapple and mint smoothie


May is the month of Mothers. In the US we celebrate Mother's day on May 10th. Mother's Day has taken a whole new meaning for me since I become a mother myself to our wonderful little boy Erik Saana. He has brought so much sunshine to our world and we feel so lucky to have him in our lives. Motherhood brings with it so much boundless joy yet a lot of difficult challenges. It has made me appreciate my sweet mother Lady Jayne even more. Happy Mother’s Day to you Mum! You raised 7 children, have been the force that glues our family together and still manage to remain young, beautiful and energetic. You are the strongest woman I know. Thank you for helping mold me into the woman I have become. I love you now and always. I would also like to say a Happy Mother’s Day to my sister Leesi and all the strong, intelligent generous and beautiful women in my life!!! This month I am continuing my spring and brunch series and will be sharing recipes of healthy, delicious and refreshing smoothies to accompany brunch.

Pineapple and mint smoothie

Preparation time: 10 minutes

Total time: 10 minutes

Ingredients (serves 4)

1 cup ripe pineapple, chopped

0.75lb/12oz/340g plain yogurt (or 2 small pots)

1 cup light coconut milk

1 cup baby spinach or kale

2 tablespoons honey

1 teaspoon cardamom ground

2 cups ice

Method

  • Place all the ingredients in a blender and blend until well mixed using a high speed

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