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seasonal smoothie

Seasonal smoothie add-ins

While preparing my usual morning smoothie the other day (milk/yoghurt + frozen berries + banana), I realised I was in a rut.

Somehow, my love of diverse, seasonal ingredients had never been applied to smoothie making. In an attempt remedy things, here are four foods I am now adding to make winter smoothies.

Packed full of winter blues busting vitamins and minerals, these bad boys will help to give energy levels a good boost and keep flu, colds and runny noses at bay whilst also helping your skin look gorgeous from the inside out! What are your favourite seasonal smoothie add-ins?

Avocados: We are all aware of the benefits of avocados, Mother Nature’s skin moisturiser. With their healthy fats, they offer remarkable benefits to human skin — both when eaten, used topically and even drank as we suggest here!


  • 1 medium (about 8 ounces/230 g) ripe avocado (Skin should be dark and feel somewhat soft under pressure.)
  • 1 cup (240 ml) cup soy milk (I use vanilla soy milk.)
  • 1 cup ice
  • 2 tablespoons granulated sugar (optional)


Scoop the avocado into the blender and pour in the milk, ice, and sugar (if desired). Blend for about 20 seconds, until the avocado is pureed and thoroughly blended with the ice and milk. Pour into glasses and serve.

Citrus: Oranges, tangerines, and other citrus fruits are abundant this time of year, and we’re using them more than berries now. We like mixing fresh juice and whole segments with yogurt, cardamom, and honey.


  • 1 frozen banana
  • About 1 1/2 to 2 tbsp lemon juice
  • 1/2 cup tangerine juice
  • About 1 to 2 tbsp honey
  • 1/2 cup low-fat Greek yoghurt
  • 1/2 to 2/3 cup ice cubes
  • Tangerine slices, from 1 peeled tangerine


Blend banana, lemon juice, tangerine juice, honey, yogurt, and ice cubes. Whirl in a little more lemon juice or honey to taste. Add tangerine slices.

Ginger: Although ginger is technically not a winter crop, it adds a nice brightness to smoothies. We use about one teaspoon of freshly grated ginger per serving.


  • ⅔ cup carrot juice
  • 1 orange, juiced (approx ⅓ cup)
  • ½ banana, roughly chopped
  • 1 fig, finely chopped
  • ½ tsp fresh ginger, finely grated


Blend. Best served chilled or with ice cubes.

Leafy Greens: Trust us, a handful of kale, spinach, or chard is much better than it sounds, and of course it’s super healthy. Apple juice or lemonade are good pairings.


  • Zest of an orange
  • 1 whole seedless orange, cut in quarters, flesh and sections (yes, pith and all, for fibre)
  • 1/2 banana
  • 1 large Swiss chard leaf (ribs sliced away)
  • Water to thin
  • 1 tablespoon wheat germ


Blend all ingredients in the blender. Taste and adjust.

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