How to make low-waste Coffee Smoothies with Ruth Eve
Welcome Summer. It seems the sunny season has finally settled in this time with warm mornings, outdoorsy afternoons and balmy evenings seemingly the norm now rather than exception. We've partnered with our favourite plant and sustainable living expert Ruth Eve (@_rutheve) for another easy-to-do recipe at home. This time Ruth has shared her guide for a refreshing and low-waste summer coffee smoothie. It's a perfect for breakfast-to-go or just for a taste variation on the morning coffee.
The key is to not throw out your ripe bananas and put aside the left over coffee in the mornings. Freeze brewed coffee in an ice tray for use later on in smoothies and other drinks.
See below for how it's done.
- 1/2 cup frozen coffee ice cubes. Whether you made too much or just were too polite to take the last cup there always seems to be a little left over. Don't throw it. Freeze it.
- 1/2 cup of Oat Milk
- 1 Banana -it's even creamier if you freeze it so don't go letting overripe bananas go to waste.
- 1.5 teaspoons of raw cacao powder.
- 1.5 teaspoons of maple syrup
To prepare simply blend the ingredients together in a blender, nutri-bullet or equivalent and you're good to go!