With a Bachelor of Health Science (majoring in Nutritional Medicine at Endeavour College of Natural Health), Lola Berry knows what she’s talking about. She has got a secret: the most nutritious, healthy food is also the tastiest! Whether through her TV appearances, radio spots or her popular web series, Lola is passionate about reaching out to people all over the globe. Lola is a vibrant and enthusiastic Aussie who loves inspiring people with fresh ideas to better their health and lives. www.lolaberry.com

Lime and Mint Dreams

This recipe is a ripper! It keeps well  in the fridge for about three days, so you could double the quantities to make enough for a few days’ brekkies for yourself or to share.

Serves 2

1  avocado

1  granny smith apple

Handful of mint leaves

4 medjool dates, pitted

juice and zest of ½ lime

500 ml (2 cups) water, plus extra if necessary

Mint sprigs, to serve

Scoop out the avocado and add to the blender with the apple, mint, dates, lime juice and water. Whiz everything together until smooth (if you find it too thick, just add a little more water).Pour into glasses and top with the lime zest and mint sprigs.

tip: I use medjool dates here, but if you want to use regular dried dates, soften them by soaking in ½ cup water or fresh apple juice first (sometimes I even throw this date juice in the combo too!).

Superpowered Yogini

This is why I love smoothies so much – it’s so easy to sneak in so many nutrients,
and superfoods that make it really simple. This is one of my jam-packed go-to meals and
I sometimes even make it for dinner if I’m running out of time. But my favourite time to
have this nutrient bomb is when I come home after a big yoga class.

Serves 2

1 avocado

150 g (1 cup) frozen mixed


Large handful of dark leafy


1 Tbsp. chia seeds,

soaked in water for

5–10 minutes

1 tsp. maca powder

1 Tbsp. spirulina powder

4 medjool dates, pitted

1 tsp. ground cinnamon

500 ml (2 cups) coconut milk


1 Tbsp. chia seeds

Handful of mixed berries

(fresh or frozen)

Scoop out the avocado and pop in the blender with the berries, greens, chia seeds, powders, dates, cinnamon and coconut milk.Whiz everything together until silky smooth (this will take at least 1 minute depending on the strength of your blender, but better this
than be surprised by little lumpy bits later).

Pour into glasses or bowls and top with extra chia seeds and an extra handful of berries.

tips Use whatever dark leafy greens you have – kale, baby spinach, collard greens, silverbeet, whatever floats your boat. If you don’t have coconut milk, use a nut milk like almond milk instead.

Avocado Dreamboat

I know avocado smoothie sounds weird, but trust me,
it will make your smoothies the best consistency ever,
plus your body will soak up the amazing fibre, vitamins and
healthy fats of the avocado.

Serves 2

1  avocado

1  frozen banana

2  Tbsp. extra-virgin

coconut oil, melted

2  large handfuls of baby spinach

½  vanilla pod, split and seeds scraped

500ml (2 cups) coconut cream

2 Tbsp. desiccated coconut

2 Tbsp. coconut nectar


1 Tbsp. shredded coconut

2 tsp. coconut nectar

Handful of berries (fresh or frozen)

Scoop out the avocado and place in your blender with the banana, coconut oil,
spinach, vanilla seeds, coconut cream, desiccated coconut and coconut nectar.
Process until silky smooth.

Pour into glasses and top with a sprinkle of shredded coconut, a drizzle of coconut
nectar and a few berries of your choice. It’s hard to believe such a sweet treat can be so
amazingly good for you!

tips: If you don’t have any coconut nectar, you can substitute the same amount of raw honey, maple syrup or 3 drops of stevia if you’re a fan.
Also, if you’re out of vanilla pods, use ¼ teaspoon of pure vanilla powder instead.
Coconut cream is full-cream coconut milk (it is thicker and contains more coconut fats).

Super Green

 I love, love, love green smoothies, and this is my new favourite. It’s easy, so creamy and my go-to pick-me-up if I’m feeling burnt out.

Serves 2

Large handful of chopped baby spinach or kale

80 g. (½ cup) cashew nuts, soaked for 2 hours or overnight, then rinsed

1 avocado

1 frozen banana

1 vanilla pod, split and seeds


2 Tbsp. maple syrup

500 ml (2 cups) almond milk

Pinch of ground cinnamon

Cashew nuts, to serve

Throw the kale, cashews, avocado, banana, vanilla seeds, maple syrup, almond milk and cinnamon into the blender and whiz it all up until silky smooth (add a little extra almond milk if you feel it needs it – I like mine thick but it’s about making it perfect for your taste buds).

Pour into glasses or bowls and top with a few extra cashew nuts.