As we have recently learnt with all the research that has come out of the Zoe study, upping your variety of plants in the week (you need at least 30 different types to be precise) helps build a healthy microbiome in your gut and support your immunity. Eating that many new plants can be tricky, which is where a good smoothie, soup or juice comes in as you can knock quite a few off your list with one fell soup. So find yourself a great blender (we love Ninja’s selection) and get creative in the kitchen. Here are some of our favourite recipes, created by Hip & Healthy founder Sadie Reid (and self-confessed soup and smoothie devotee), to get you started!

Juices

BE GREEN

2 Cups Spinach

1/3 Cucumber

1 Cup Watercress

1 Apple

1cm Grated Ginger

1 Sprig Mint

Juice of Half a Lemon

1/2 cup Coconut Water or Water 1/3 cup Ice

Blend using a Ninja 2-in-1 Blender. 

BE HYDRATED

1 Fennel Bulb

1 Pear

Sprig Parsley Juice 1/2 Lemon 1/2 cup Kale

1 Cup Coconut Water

Blend using a Ninja 2-in-1 Blender. 

BE IMMUNE

3 Carrots

Juice of 1 Orange

Juice of 1 Lime

1 cm Ginger

1 cup Water/Coconut Water

Blend using a Ninja 2-in-1 Blender. 

Smoothies

BE AMAZING

3 Cups Spinach

1 Banana

1 Cup Blueberries

5 Brazil Nuts (soaked) 1 Cup Oat/ Almond milk 1/2 tbsp Cinnamon

1/2 tbsp Chia Seeds

Blend using a Ninja 2-in-1 Blender. 

BE BLISSFUL

1/3 Cup Pomegranates

1/2 Cup Blueberries

1/3 Cup Cashews (Soaked overnight or soaked in boiled water if short on time!) 1 Banana

1.5 cups Oat Milk

Blend using a Ninja 2-in-1 Blender. 

Soups

BE RESTORED

1/2 Avocado

250ml Vegetable Stock 1 Large Tomato

1/2 Red Pepper

4 Asparagus Stalks

2 cups Kale

Chop and lightly sauté the red pepper, asparagus and kale. In a blender (we suggest the NINJA 3-in-1 Food Processor and Blender), blend the vegetable stock and avocado then add the rest of the ingredients and blend all together. If you don’t feel the soup is runny enough for you then add a bit more water.

BE ROOTED

1/4 Butternut Squash

1/2 Red Onion

1cm Ginger

1/2 tsp Crushed garlic

1/3 cup Cannelloni Beans Scatter of Cinnamon

1/2 tsp Bouillon powder / Veg Stock 250ml Boiling Water

Preheat your oven to 190 degrees Celsius. Peal and chop the squash, scatter with cinnamon, extra virgin olive oil. Cook for 35-40 minutes, turning occasionally. Peal and chop the onions, garlic and ginger. In a pan heat some oil and sauté until onions brown. Rinse and strain the beans. Boil the kettle and mix 250ml of water with the bouillon. In a blender (we suggest the NINJA 3-in-1 Food Processor and Blender) blend the squash, onions, beans and stock.