Smoothie Recipes: Red, Purple and Green Smoothie

the latest smoothie is a mixture of red, purple and green ingredients, hence the inventive name. this is so jam packed with goodness it’s hard to believe. so sip back and enjoy ;) punderful!


1 plum
Handful of blueberries
1 kiwi unpeeled (you can peel it if you like)
Handful of spinach
Handful of mixed summer berries (strawberry, raspberry, cranberry)
Half a handful of pineapple
Half an apple
Half a lime squeezed
Splash of water
Sprinkle of seeds and oats

Step One:  Take the stone out of the plum and slice it into small sections (roughly the size of a satsuma segment).

Step Two: Slice up the kiwi (either taking off the skin or leaving the skin on, depending on how you like it), apple and pineapple.

Step Three: Grab the blueberries, mixed summer berries, spinach, kiwi, apple, plum and pineapple and put them in the blender with the water (if they don’t all fit at once, blend some first and then add the rest once there is room). Squeeze the lime juice into the blender and give it another quick blitz.

Step Four: Decant the smoothie into a glass and sprinkle on the oats and seeds.

Top tip: For a top notch Instagram picture, add slices of kiwi, plum and lime. For extra pizzazz add flowers and sprinkle oats on the counter and remember as soon as you’ve done so that you have to clean it up.

This is such a yummy smoothie and it’s packed full of goodness. Want to make this a smoothie on the go? Before decanting it into a sports (or designated smoothie) bottle, pour in some oats and seeds and blend them into the smoothie. This will make it thicker and a bit… well bitty, but it’s delicious and will fill you up for a busy day.

Perfect Summer Smoothie

Perfect Summer Smoothie

A delicious way to start the day!

Smoothie Recipes: Bowl of Fruity Goodness

This smoothie bowl is simply filled with fruit! It’s a great way to get your 5 a day and make your breakfast more exciting!


1 x banana
1 x pink lady
6 x strawberries
1/3 small punnet of blueberries
5 x blackberries
1 x kewi with skin
1/2 fill with water
1/3 bowl of granola (Hawaiian oat granola contains dried fruits)
Sprinkle of seeds and fresh fruit

A delicious way to start the day!

A delicious way to start the day!

This recipe is so simple which makes it great for those in a rush.  Throw the fruit in your blender and pour next to or ontop of your granola. Want a smoothie on the go? Sprinkle some granola on top of your smoothie or in the bottom of your cup, but don’t forget your spoon!

One small change I would suggest is the type of granola. I had granola with dried fruit inside and they felt quite sugary, so I’d suggest to go back to basics with baked oats and honey or try drying  the fruit yourself :)

If you feel like this smoothie needs some green, why not throw in some spinach or avocado? Want more to your smoothie? Add yogurt or almond milk for even more goodness.

The Pros:

Strawberries: a superfood packing lots of antioxidants while boosting your immune system.
Kewi: full of vitamin C and K its also a good source of copper.
Kewi Skin: the skin is packed with even more fibre and vitamin C so it’s really good for you and saves waste :)

The  Cons:

My friend on the blogosphere KamilaRose has written a great post about the benefits vs the darker sides of smoothies. It’s definitely worth a read and highlights some important facts about our favourite summertime healthy drink.

I hope you enjoy the latest in my smoothie recipes series :) if you have a favourite morning smoothie, why not add it in the comments for all to enjoy?

Until next time!

Delicious and full of goodness! Photo by Danielle Bussell

Smoothie Recipes: Layers of Goodness

Not only does this smoothie look great, but it tastes great and packs a healthiness punch to die for! Keep reading to Find out what I put inside and how to make it.

Layer it up for the wow factor! Photo by Danielle Bussell

Layer it up for the wow factor! Photo by Danielle Bussell

Smoothie Ingredients

Handful of spinach
1 kewi

6 strawberries
Handful of raspberries
Small punnet of blueberries

Step 1: Blend together the strawberries and raspberries. Once smooth, pour into the bottom of the glass.

Step 2: Add a handful of granola on top of the strawberry/raspberry mix, or add to where you think the line will look best in the separation.

Step 3: Blend the blueberries. Once smooth pour on top of the granola layer.

Step 4: Repeat step 2.

Step 5: Blend the spinach and kewi, here you could add a squeeze of lemon for extra zing. Once smooth pour on top of the granola layer.

Step 6: Sprinkle some granola on the top and add a few fresh blueberries and a slice of kewi to make it look extra special. I also added a viola for that little bit of presentational oomph!

Delicious and full of goodness! Photo by Danielle Bussell

Delicious and full of goodness! Photo by Danielle Bussell

If you want to drink this smoothie on the go, simply add all the ingredients together and blend (this will have a consistency like porridge). Alternately put your granola on the bottom of the glass, blend the fruit and spinach, and then pour on top. Don’t forget your spoon with this version!

Do you have a favourite smoothie? Why not comment below, I’d love to try it!

Enjoy :)

Look at all that colour! Photo by Danielle Bussell

Seasonal Showcase Super Salad

Seasonal produce is always so appealing, it’s not just really fresh, but a great way of supporting your countries farming and agriculture. Three great Instagrammers held a SeasonalShowcase2016 competition and here’s my featured entry.

The_artful_foodie, missvegansunshine, and held a great competition on Intagram and I couldn’t wait to put my entry forward. They asked people to make an original dish using produce that was in season in your country now. It’s great to see influential IG’s encouraging us to use seasonal produce in our countries and I really loved this one! It’s Spring here in the UK, so although there isn’t a massive abundance of fruit available (as lots of fruits are tropical that are available at the moment) there is lots of lovely veg about!

I decided to do a raw salad (raw being vegan). I love salad, I honestly think it’s one of the nicest meals you can make and it leaves you feeling so healthy and is a brilliant and effective way of getting your five a day (I’m all about the five a day!).

I popped down to my local market to see what I could get and they had some great stuff. I’d really recommend going to a produce market, they always have such fresh stuff and you find some real gems. I got a bunch of fresh kale, some beetroot and six delicious Norfolk Braeburn apples.

Fresh produce from the local market is the best! Photo by Danielle Bussell

Fresh produce from the local market is the best! Photo by Danielle Bussell

Then I got started with my salad…


Spinach (fresh, uncooked)
Kale (steamed)
Asparagus (steamed – I used about 5 to make sure I got lots of the heads as they look great for presentation, still add the rest of the stalk though, it’s just a delicious)
Beetroot (half a beet, shaved to make slices)
Apple (1/2 cut in chunks)
Cucumber (in chunks)
Seeds (mixture of pumpkin, sunflower and brown and gold linseed
Edible flowers (violas)
Extra virgin olive oil (dressing)

This salad really was so tasty and to top it off… I got picked to be featured on the_artful_foodie, missvegansunshine and’s Instagrams. I couldn’t be more grateful that they chose my salad to be featured and it was great to have my dish showed alongside some truly scrumcious looking creations by @edgarraw @vitalityandmore and @myjuicykids_andme.

Still can't believe these influential IG's chose to feature my salad :)

Still can’t believe these influential IG’s chose to feature my salad :)

Head over to the competition hosts’ Instagram pages to see all the great seasonal dishes they’ve featured in their showcase. And thank you again to these lovely, lovely ladies for choosing my dish and for saying such nice things about it.

Look at all that colour! Photo by Danielle Bussell

Look at all that colour! Photo by Danielle Bussell

Perfect breakfast or desert smoothie bowl. Photo by Danielle

Smoothie Recipes: Granola & Mixed Fruit Smoothie Bowl… With Seeds!

Here’s the second in my Smoothie Recipes series: Granola & Mixed Fruit. There’s so many good things in this smoothie bowl I don’t know where to start, so have a read to see what’s inside!

Breakfast is the most important meal of the day, so we are told since we are but wee things, and if you’re like me and not a breakfast person, eating it can be hard. To make it easier, why not try something deliciously fruity and oaty? It’s a great way to start the day (that may become my catchphrase at this rate), an instant portion of your 5 a day and the granola-e goodness will keep you full and fueled until lunchtime.

So.. to start with I got a bag of granola (I’m looking into trying some granola recipes so I can make it myself, once I find one I love, I’ll be sure to share it here) and because mine didn’t have any fruit included in it I added some sultanas.

Then I blended up my smoothie. For this particular smoothie I didn’t add yogurt, I find it keeps better if, like me, you tend to be rushing around in the morning and may need to take it with you (I have regular ‘bring your blender to work’ days). Here’s what I added in…

Smoothie Ingredients:

Mixed seeds (pumpkin, sunflower with brown and golden linseed)
Handful of spinach (fresh)
Black forest fruits (cherry, blackberry, blackcurrant, blueberry)
1/2 Braeburn apple (I would tend to put a whole one in (small), but I had half left from a salad)
Tropical juice (small amount for a little taste, alternatively you could add freshly squeezed juice or water)

Here you can see the amounts I added. Photo by Danielle

Here you can see the amounts I added. Photo by Danielle Bussell

To make you feel even better about this fruit/veg/oat filled smoothie bowl, here’s some benefits to eating some of the ingredients:

Spinach: high in iron, which is good for keeping blood cells healthy, and high in vitamin K, helping your body respond to injury and supporting healthy bones. Also, you may end up super buff like Popeye… always worth a try!

Granola: oat beta-glucans have been shown to help lower blood cholesterol (although it’s important to remember that shop-bought granola can be a little higher in sugar than other cereals, so it’s worth making your own to try and cut out some sugar and also making sure you eat it in small quantities).

Black Forest Mix: blackberries, blackcurrants and cherries are high in antioxidants and blueberries are high in fiber, potassium and vitamin C, among others, which can help ward off heart disease.

That’s a whole lot of goodness in one bowl!

Finally, if you want to make your smoothie bowl look adorable and super satisfying, or just to give it even more health points, why not add some banana, blueberries and (for the aww factor) some edible flowers.

Hope you enjoy this delicious smoothie bowl as much as I did!

When your smoothie bowl lines up perfectly, so pleasing to the eye! Photo by Danielle

When your smoothie bowl lines up perfectly, so pleasing to the eye! Photo by Danielle Bussell

Add a few blueberries for extra goodness.

Smoothie Recipes: Black Forest Fruits with Gluten-Free Oats

This is the first in a series of my favourite healthy smoothies. This Gluten-Free Oat smoothie is perfect for breakfast!

For those of us who struggle eating breakfast in the morning, this smoothie is perfect! It has all the fruity goodness of a morning juice and, with the added oats, it provides a perfect start to the day to keep you from snacking.

Making this smoothie is so easy and only takes 5 minutes.

Step One: Pour out some gluten-free oats into a small bowl (roughly a measuring cup). Add boiling water onto the oats so they’re half way covered. Mix this in thoroughly and leave to cook through. Remember, the oats need to be fully cooked before you eat them.

Step Two: While the oats are cooking through and cooling off, put a handful of black forest fruits mix (I used blackcurrants, blackberries, redcurrants, raspberries, cranberries and blueberries) into a blender.

Step Three: Add a splash of cold water (you could also use yogurt, pure juice, almond or coconut milk for extra flavour) into the blender along with an apple (diced onto small chunks) and a banana (keep a few banana slices for presentation if you’d like).

Step Four: Once all of these are added, blend until smooth.

Step Five Put your cooled oats into a bowl (or jar for presentation), add a little honey on top, along with your banana slices. Then pour the black forest fruit smoothie on top.

All that’s left is to enjoy your delicious breakfast smoothie!


Gluten Free Banana & Blueberry Cookies. Photo by Danielle Bussell

Gluten-Free Banana & Blueberry Cookies

Learn how to make these simple but delicious gluten-free cookies with banana and blueberry.

I loved making these cookies and I’m thrilled with the positive feedback I’ve had! There’s a great misconception that free-from foods are all bland, and I must admit I have mistakenly thought this myself, but they really aren’t and I hope these cookies can convince you to be free-from fanatics!

Although these are cookies, there’s lots of goodness packed in there (and some naughtiness as well), so they’re great for all occasions.

… they stay nice and soft in the centre and have that satisfying crunch on the outside.

These were a bit of an experiment for me and I have to say, I loved them! They’re so moreish and have the perfect mixture between the sweetness of the banana and the slight bite of the blueberry. They also have a great consistency, which I thank the banana for, as they stay nice and soft in the centre and have that satisfying crunch on the outside. The perfect ‘healthy’ cookie. You’ll find the recipe and directions below, along with some food thoughts I had along the way. Enjoy!

Place cookies on a cooling rack. Photo by Danielle Bussell

The finished product, delish. Photo by Danielle Bussell


1 1/2 cups of gluten-free flour
1/2 tsp gluten-free baking powder
1 tsp of fine sea salt
1 cup of brown sugar
3/4 cup of margarine
1 large egg
1 1/2 tsp of vanilla extract
2 large banana’s
1 cup of gluten-free oats
1/2 cup of blueberries

Utensils you’ll need…

(If you don’t have all these utensils, improvise! It will still work the same, trust me)

2 x large baking trays (or small ones, just be prepared to do many baking shifts… like I did!)
1 cup (I used a mug for this as I don’t have a measuring mug)
1 large bowl & 1 medium bowl
1 whisk
1 wooden spoon
1 knife (sharp or a butter/dinner knife as this is for your banana)
1 tsp and 2 tbsp’s

Now you know what you’ll need, let’s get cracking!

Step 1: Preheat the oven to 200° c/390 F and heavily grease two trays with margarine to make sure the cookies don’t stick.

Step 2:  Combine the flour, sea salt and baking powder together in a medium bowl and set to one side.

Step 3: In a large bowl, combine the butter and sugar. Add the egg and vanilla extract and then mix together. Cut the banana up into medium size chunks and add to the mixture. Mash these in until you get a smooth consistency (it’s ok if it’s a little lumpy at this point).

Step 4: Add the contents of the medium bowl into the large bowl, combine until mixture is smooth.

Step 5: Fold in the oats and add the blueberries.

Step 6: Using 2 tbsp’s, scoop up the mixture (making sure to get a good amount of blueberries) and place this on a pre-greased tray. Try to smooth the mixture into a circle so it isn’t too heaped in the middle (this will make sure your cookies cook through evenly).

Step 7: Once your mixture is on the trays, place them into the oven for 12 – 15 minutes (depending on what type of oven you have this cooking time will vary, make sure you keep an eye on them and take them out when they’re a nice golden brown. Another tip, pierce the centre of one of the cookies with a knife, if it comes out with no mixture on, you’re good to go).

Step 8: Place on a cooling rack and tuck in!

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Tower of cookies. Photo by Danielle Bussell

Tower of cookies. Photo by Danielle Bussell

Gluten Free Banana & Blueberry Cookies. Photo by Danielle Bussell

Gluten Free Banana & Blueberry Cookies. Photo by Danielle Bussell