Serves: 3- 4

It’s fun for children to make — see who can make the most creative, artistic or original topping design.

Serve freshly made.

Recipe adapted from To Life! Healthy Jewish Food by Judi Rose and Dr Jackie Rose

Peel and slice the banana then peel, pit and roughly chop the avocado and beetroot. Reserve some of the berries for the topping. Put the juice in a blender or food processor, add all the remaining ingredients except the granola and seasonal fruit, then purée until smooth. Chill, covered, for up to 30 minutes.
Shortly before serving, peel, trim, pit or slice the seasonal fruit — berries, peaches, plums, and bananas are some of our favourites.
Transfer the smoothie mixture to a shallow bowl or divide it between 3 or 4 glasses and arrange the fruit and granola on top, as artistically or otherwise as you like. Serve and enjoy.

Ingredients

Name: Rainbow breakfast smoothie bowl
Yield: 3- 4
Ingredients: 2 tbsp pomegranate juice 2 very ripe bananas ½ small ripe avocado 1 small cooked beetroot 100g fresh or frozen strawberries 100g fresh or frozen mixed berries 2 tbsp Greek yoghurt Squeeze of lemon juice Selection of seasonal fresh fruit 1 -2 tbsp granola

2 tbsp pomegranate juice

2 very ripe bananas

½ small ripe avocado

1 small cooked beetroot

100g fresh or frozen strawberries

100g fresh or frozen mixed berries

2 tbsp Greek yoghurt

Squeeze of lemon juice

Selection of seasonal fresh fruit

1 -2 tbsp granola