One of the easiest ways to boost your diet and ensure you’re getting all your necessary fruit and veg is by starting (or ending) your day with a delicious homemade juice or smoothie. Here at Harvey Norman we’ve got everything you could need for a juice-filled January and today’s entry takes a look at some of our best juicing devices, plus a yummy smoothie bowl breakfast recipe.
Kenwood Citrus Press Juicer
The Kenwood Citrus Press JE290 Juicer is a beautifully designed device perfect for juicing all types of citrus fruits. It features a durable long-lasting stainless steel filter, a transparent litre sized jug and a clear dust cover and reamer, all of which are dishwasher safe. The Kenwood Citrus Press JE290 Juicer utilises a two way rotation cone to maximise the amount of juice extracted, powered by a 40W motor.
One of the most popular blenders on the market, the Nutribullet features a powerful 600W motor plus bullet cyclonic action and turbo extractor blades. This enables the Nutribullet to completely break down and liquefy food, resulting in a highly nutritional yet extremely tasty pulp-free smoothie or juice. Thanks to its powerful motor, the Nutribullet is capable of liquefying the stems, seeds and skins that contain the most essential nutrients. With a modern design and easy-to-clean body, the Nutribullet is the perfect device for those of us who want to get the most out of our food.
Russell Hobbs Blender
The Russell Hobbs Blender 18087 is a sleek and adaptable blender suitable for use with a large range of ingredients. Featuring a 500W motor, 2-speed settings and a pulse function, this blender offers varying levels of smoothness and comes with an ice crushing function perfect for making milkshakes and cocktails. The Russell Hobbs Blender 18087 is fitted with a 1.5 litre glass jar and a stainless steel base.
2 bananas, sliced
1 ripe avocado, stoned, peeled and chopped into chunks,
1 tbsp unsweetened almond or peanut butter
1 tbsp clear honey, agave or maple syrup (optional)
For the seed mix
1 tbsp chia seeds
1 tbsp linseeds
4 tbsp pumpkin seeds
4 tbsp sunflower seeds
4 tbsp coconut flakes
4 tbsp flaked almonds
¼ tsp ground cinnamon
2 tbsp clear honey, agave or maple syrup
For the topping
175g mix fresh fruit, chopped (try banana, raspberries, blueberries and mangoes for a tasty and healthy topping)
- Slice the bananas and place on a small baking tray lined with parchment. Freeze for 2 hours until completely solid.
- For the seed mix, heat the oven to 180C/160C fan/gas 4 and line a second baking tray with parchment. Add the seeds, coconut and almonds to a bowl, add the cinnamon and drizzle with the honey, agave or maple syrup. Toss until the mix is well coated and then scatter over the baking tray into an even layer. Bake for 10-15 minutes, stirring every 5 minutes until the seeds are lightly toasted. Leave to cool. The seed mix will keep for up to 1 month if placed in an airtight container.
- Add the avocado, mango, spinach, milk, nut butter, frozen banana slices and honey to a blender and blend to a thick smoothie consistency. Divide between two bowls and add the fruit on top. Scatter 1-2 tbsp of the seeds mix to each bowl and eat straight away.