Recipe by Pete Evans
Going Paleo is about embracing good quality fats, as Mother Nature has provided us in all her wisdom. Try one of these bad boys (or should I say good guys) for breakfast on day a week and just see how you feel for the next 3 hours.
- 2 green coconuts (flesh and juice) or 500 ml coconut water
- 1 ripe avocado, stone and skin removed
- 40 g (1. ½ oz.) silverbeet, spinach or kale, roughly chopped
- 1 large handful fresh mint, parsley or coriander (cilantro)
- 2 organic free-range eggs (uncooked)
- 8 walnuts, soaked overnight
- 8 macadamia nuts, soaked overnight
- ½ teaspoon ground cinnamon
- 1 vanilla pod (seeds scraped) or ½ teaspoon vanilla powder
- filtered water, nut or coconut milk, added to desired consistency
Avocados, coconuts, nuts, seeds and eggs are just some of the wonderful sources of what our bodies need to thrive – fats. I make my smoothies at home with 2 eggs per person, 1 avocado per person and have a big one if that is my breakfast. Then I can easily go without eating until lunchtime. Play around with different herbs, spices or whatever takes your fancy and mix it up. Try freezing left-over smoothie mixes into popsicle moulds for a treat on a hot summer’s day. The kids will love it!
- Cut open the tops of the coconuts by chopping a square opening into the top (preferably with 4 incisions using a cleaver), and pour out the coconut water directly into a blender jug. Scrape out the soft coconut flesh from the inside of the coconut shell with a spoon, and chop the flesh into chunks.
- Drain and rinse the soaking walnuts and macadamias.
- Add the coconut flesh and all other remaining ingredients into the blender and blend until smooth.
- Add filtered water, nut or coconut milk slowly until you to reach your desired consistency.
- Serve immediately either in a tall milkshake glass or served from the coconut shell with a straw.
You can pre-soak the nuts and store them in an airtight container in the fridge for up to 4 days.