A dahi-based drink, this green lassi is a blend of yoghurt, spices and fruit for a deliciously filling breakfast, with some home-made granola on the side.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the granola
2 cups oats
⅓  cup sunflower seeds
⅓  cup chopped pecans
1 tsp ground cinnamon
1 tsp ground cardamom
Pinch cumin
1 tsp orange zest
¼ cup honey
3 tbsp vegetable oil
1 tsp vanilla essence
For the lassi
3 cups yoghurt
½ tin coconut milk
1 cup baby spinach
3 kiwis, peeled and chopped
⅓  cup mint
2 tbsp lemon juice
5 ice cubes
1 tbsp honey

METHOD
For the granola
1. Preheat oven to 170°C. Line a baking tray.
2. Mix the oats, seeds, nuts, spices and orange zest.
3. Stir through the honey, oil and vanilla, and mix.
4. Spread out evenly on the prepared tray and bake for 25–30 minutes, until golden brown. Cool and break into pieces.
For the lassi
1. Add all the ingredients to a food processor and blend until smooth.
2. Pour into glasses and top with the granola.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

If you loved the fresh and savoury flavour of this breakfast smoothie, you should try our sweet potato smoothies with maca and orange next.

The post Get your morning fix with this green lassi appeared first on MyKitchen.

Creamy, fresh and the perfect morning boost, this coconut and mint iced coffee is going to be a wake-up-and-go favourite as the weather heats up.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
Punnet mint leaves
4 glasses ice cubes
1½ cups coconut milk, whisked until smooth
1½ cups cow’s milk
2 cups strong black coffee, cooled
4 sprigs mint, to serve

METHOD
1. Divide mint leaves between 4 tall glasses and muddle to release the flavour.
2. Fill glasses with ice.
3. Whisk the two types of milk until smooth and pour into glasses.
4. Top with black coffee and stir to combine.
5. Serve chilled with fresh mint.

Tip: Use coffee ice cubes to prevent watering down your drinks. Just freeze some weak black coffee in an ice tray overnight!

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Pair your morning brew with these healthy buckwheat breakfast muffins for an easy snack.

The post Wake-up-and-go coconut and mint iced coffee appeared first on MyKitchen.

Gut-friendly and filled with loads of immune-boosting nutrients, the turmeric latte may just be the hot beverage of the season.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
4 cups milk
3 tsp ground turmeric
3 tsp fresh ginger, grated
½ tsp ground cinnamon, plus extra to serve
¼ tsp ground nutmeg
1 tsp vanilla essence
1 tbsp nut butter
1 tbsp honey

METHOD
1. Heat the milk, turmeric, ginger, cinnamon and nutmeg in a pot over medium heat, stirring to incorporate the spices.
2. As soon as the milk starts to simmer, transfer the mixture to a blender.
3. Add the vanilla, nut butter and honey and pulse until combined and milk becomes frothy.
4. To serve, pour into mugs and sprinkle cinnamon over the top.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Looking for more ways to improve your health this season? Try our top 5 immune-boosting and flu-busting recipes.

The post Immune-boosting turmeric latte for winter appeared first on MyKitchen.

It’s healthy, it’s refreshing and it’s delicious! This cucumber, lime and mint green tea is the ideal detoxifier to keep you feeling great this winter.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
2 cups water
2 green tea bags
Zest and juice of 1 lime
1 cucumber, ribboned
¼ cup mint, bruised
3 tbsp mint leaves

METHOD
1. Add the water, green tea bags, lime zest and juice, half the cucumber ribbons and the bruised mint to a jug. Stir well and allow to infuse for 25 minutes.
2. Strain the tea and place in the fridge.
3. Serve chilled with mint leaves and the remaining cucumber ribbons.

Recipe & styling: Joni Dames
Photography: Peet Mocke // HMimages.co.za

The post Healthy cucumber, lime and mint green tea appeared first on MyKitchen.