SUPER SMOOTHIES

    If time is scarce, smoothies are the answer to get you sorted in no time. All you need to do before- hand is to freeze some fruit and brew some tea. Slice a whole bunch of fruit, freeze them and portion into plastic bags so they are on hand when needed. Banana is the wonder fruit which adds body to a smoothie. I pop them in the freezer still with skin on. Ideal for breakfast or a light lunch. All else needed is a kick-ass food processor.
    Carmién’s latest new flavours are really worth a try. Being a coffee junkie, I specifically like the mocha and choc flavours. Ideal to use in smoothies, but also just as nice to make iced coffee. Try it, you will like it! The new flavours are available at their Cape Town shop in North Gate Island or you can also order online.

    TROPICAL SMOOTHIE

    The coconut in the Carmién cookies ‘n cream rooibos tea gives a wonderful tropical flavour to this refreshing smoothie. The hint of mint is a must.

    Makes about 750 ml (3 c)
    Preparation time: 10 min
    Processing time: 5 minutes
    Freezing time: 2–3 hours

    250 ml (1 c) Carmién rooibos tea, cookies ‘n cream, made with 30 ml (2 T) tea leaves
    250 ml (1 c) nectarines, sliced
    125 ml (1/2 c) pineapple, cut into chunks
    125 ml (1/2 c) mango, sliced
    1 kiwi, peeled and sliced
    Half a banana, frozen
    6 mint leaves
    80 ml (1/3 c) creamy plain yoghurt, almond milk or coconut milk
    5 ml (1 t) honey, if needed

    1 Infuse the tea until strong, cool and place in the freezer until ice-cold.
    2 Place all the fruit pieces in a single layer on a tray and freeze.
    3 Place all the ingredients in a food processor and process until smooth. Add honey if not sweet enough.
    4 Pour into a glass container, old jams jars work wonderful and serve ice-cold.

    Hint: Pour the tea into ice cubes and freeze and use in the smoothies.

    ESPRESSO CHOCO SMOOTHIE

    Spoil yourself to a yummie smoothie without any guild as there is no chocolate nor coffee added, only the goodness of rooibos. The chilli flakes gives an interesting touch that works wonderful with the mocha and cocoa flavours. Dates are the answer to add sweetness.

    Makes 500 ml
    Preparation time: 10 min
    Freezing time: 2—3 hours

    250 ml (1 c) Carmién rooibos, made with 10 ml (2 t) each vanilla-mocha and orange-choc leaves
    5 dates
    1 banana, frozen
    250 ml (1 c) almond milk or creamy plain yoghurt
    15 ml (1 T) cocoa
    Pinch chilli flakes

    1 Infuse the rooibos until strong, strain and freeze till icing cold.
    2 Place all the ingredients in a food processor and process until smooth, making sure that the dates are also finely chopped.
    3 Pour into glass jars and serve.

    GREEN ENERGIZING SMOOTHIE

    You won’t believe that green leaves can taste this nice. The hint of lemon makes all the difference to this healthy alkalizing smoothie. Macha is the latest buzz word. This is a powder made of green tea leaves. Here I use green honeybush tea that adds the same goodness.

    Makes about 750 ml
    Preparation time: 10 min
    Freezing time: 2—3 hours

    125 ml (1/2 c) Carmién rooibos, honeybush & mint, use 3 sachets
    125 ml (1/2 c) Carmién rooibos, cookies ‘n cream, use 20 ml (4 t) tea leaves
    250 ml (1 c) spinach or kale leaves, stems removed
    1 green apple, cored
    1 banana, frozen
    Grated rind and juice of half a lemon
    125 ml (1/2 c) creamy plain yoghurt or coconut milk (optional)
    4 dates or honey to taste
    3—4 mint leaves

    1 Infuse the rooibos until strong, strain and freeze until ice-cold.
    2 Place all the ingredients in a food processor and process until very smooth – the leaves will take some time.
    3 Pour into glass jars and serve.

    Carmen Niehaus from You/ Huisgenoot Magazine