I was really pleased with this smoothie, as it’s a vegetable smoothie that still tastes refreshing and sweet – just the thing to have on a summer’s day. The amount of vitamin C and calcium is all the more reason to drink it.
Did you know?
We can’t store vitamin C in our bodies so we need a supply from food daily. Vitamin C is so important for many functions in the body and will help boost your child’s immunity. A daily supply from food is crucial for a child’s development.
Smoothie’s can be very refreshing, especially in the summer when you would rather drink than eat. Be aware of the amount of sugar that can be found in one smoothie – adding water is a good way of cutting this down. But it’s still much better to consume sugar from fruit than from sugary treats that have no nutritional value.
1 ready-cooked or raw beetroot (if using raw, cut up first)
4cm chunk of cucumber
100ml pure apple juice
Juice of ½ lime
Put all the ingredients into a smoothie maker or blender with 100ml water and blitz until smooth.
* Get younger children to count the raspberries as they put them in. For older children, tell them each raspberry is worth 3p or 5p, and ask how much the raspberries are and get them to calculate how much you paid for the raspberries?
* Keeps for 4 days in the fridge, but will be at its best freshly made and used that day.
* Not suitable for freezing
These make a lovely change for the weekend – or even a lunch or light dinner. They are a great treat with a healthy kick of goodness. You can make the mixture the night before and just add a splash of water in the morning to loosen it up. The mixture will last for 2 days in the fridge. The pancakes taste delicious with lemon juice, maple syrup and a dollop of almond butter, or for a savoury dish we have it with butter, bacon or smoked salmon, and sliced tomato.
Pour the flour into a large bowl or jug, make a well in the middle, crack the eggs into the well and whisk into the flour using a metal spoon. Add a little milk and stir until you get a thick smooth paste, then add the rest of the milk gradually, stirring between each addition. Add the grated parsnip and give it a good stir.
Heat a frying pan over a medium heat and add a little coconut oil or butter.
Once hot, use a ladle to slowly pour puddles of the batter into the frying pan – you should be able to fit at least 2 in the pan if you are making smaller ones.
For the larger crepe-style pancakes, put the mixture in the middle of the frying pan and use the back of the ladle to spread it into a circle shape.
Don’t use too much mixture or they will be too thick.
Turn them over after 1–2 minutes and cook on the other side for a further 1–2 minutes.
The best time to turn the pancakes over is when the bubbles on top start to burst and the edges of the pancakes have started to firm up – any sooner and they will fall apart, any later and they will start to burn. Cook until both sides are a light golden brown, then remove from the pan.
Add a little more oil for the next batch, if needed. Stir the batter and repeat. Keep going until you have cooked all the batter.
Tip: you could make the big pancakes and cut them in half to serve for younger ones rather than making 16 little ones.
* Keeps for up to 3 days in the fridge
* Freezable for up to 3 months: Let the pancakes cool completely and place in a plastic container with a sheet of baking paper separating each one. To reheat, defrost completely and lightly fry on each side until hot.