Feijoas from a neighbourhood tree, handfuls of greens from the garden (I use silverbeet, spinach, sorrel and parsley - you can use just about anything) and a couple of over-ripe bananas from the fruit bowl can be turned into an exotic smoothie in minutes.
Ingredients
| 2 cups | Feijoa flesh, diced (Main) |
| 2 cups | Bananas, peeled and sliced (Main) |
| 1 cup | Water |
| 1 ½ cups | Fresh greens, (spinach, silverbeet, kale, sorrel, mint, parsley - whatever you can forage) (Main) |
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Directions
- Put all the ingredients in a blender and whiz until smooth. Pour into two glasses and serve immediately.
TIP:Feijoasfreeze really well - if you’re in a rush, you can freeze them whole, then thaw and peel when required. If you’ve got time to get moreorganised, peel and cut them into chunks, then freeze in 1 cup amounts to use in this recipe.
