This protein-packed smoothie is ideal if you’re on the run and can’t fit in a cuppa and rusk before work.
Recipe by Sarah Dall
Photograph by Dawie Verwey
Protein-packed breakfast smoothie
- 1 rooibos teabag
- 60ml (¼ cup) boiling water
- 80ml buttermilk
- 125ml (½ cup) fat-free Bulgarian yoghurt
- 125ml (½ cup) granola
- 125ml (½ cup) crushed ice
Break the teabag and place the rooibos leaves in a cup, pour over boiling water and set aside to cool slightly.
Add to the blender together with the buttermilk, yoghurt, granola and crushed ice, and blitz until smooth.
Pour into glasses and serve immediately.
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