Checkout this quick and healthy breakfast (or snack) recipe from the marvellous Venetia Falconer. It's vegan, gluten free and yum!
While your at it visit Venetia's Instagram @venetiafalconer as well as her Podcast TalkingTastebuds
1 ripe peeled, chopped and frozen banana
A couple of pieces of chopped cucumber
1 handful of spinach
2 scoops of Form Nutrition vegan vanilla protein (from the source)
1 tbsp The Source peanut butter
A good pinch of salt
toasted coconut flakes
toasted pumpkin seeds
Add all the ingredients to a blender and blend until reached a smooth, ice cream consistency. You might wish to add a splash of water if you’d like it to be runnier and perhaps a date/squeeze of sweetener if you like it sweeter.
Add toppings and serve!1