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
