Green smoothies are a fantastic way to boost the immunity of our children, as they are packed with vitamins, minerals, and antioxidants that support overall health.

This recipe is the brain child of Dr Brooke Golder, a pioneering plant based doctor. Our boys drink this as an alternative or accompaniment to breakfast, or pre or post exercise. Each of them likes to add different frozen fruits including mango, pineapple, raspberries or strawberries and they also opt for different mylks: almond, coconut or rice are some of their favourites. This is not immediately paletable to most young children, but just like my boys, they quickly get used to the taste and enjoy it. I would recommend using baby spinach which is naturally sweet and only add kale when your child is used to a more ‘green’ taste.

Note: 75% of this smoothie should be greens, and 25% fruits and seeds. Meaning the jug you are using for the smoothie should be made up with these percentages in mind. Only add 1-1/2 cups of water or non-dairy mylk to begin with, you do not want the smoothie to be too runny, you can add more as needed. Please take notice of the recipe details below – chia OR flax should be used, but not both at the same time.

Adding ingredients like chia and flaxseeds to your kids smoothies provides much needed healthy fats, which are necessary for the absorption of fat-soluble vitamins like A, D, E, and K. Vitamin D, in particular, plays a critical role in the immune function of our children.

Please note that if you are including greens and/or seeds you will need to use a high speed blender, otherwise those ingredients will not be fully blended (and will resemble pond water, yucky!). Our hard working machine of choice is a Vitamix, which we have had for over 10 years.