The Best Green Smoothie Bowl Recipe by Cass McCarthy

This incredible smoothie recipe is brought to you by very talented Cass McCarthy - mum, nutritionist, Byron local & organic home grower.  Cass & Sophie have a shared passion for sustainability & permaculture.  You'll love this quick & delicious recipe!   

Cass McCarthy of First Year of Food

This thick & filling breakfast smoothie is perfect for bellies both young & old.  You can use fresh fruit, however, I recommend chopping & freezing both the banana & kiwi fruit the night before in a Silicone Food Pouch.  This creates a cold & silky texture - it’s almost like eating froyo for breakfast. Yum!

Both mango & pineapple make suitable replacements for the kiwi fruit if you don't have any on hand.  Cultured coconut yoghurt adds a lovely creaminess to the smoothie and is a wonderful way to sneak in some probiotics. Have leftovers? Why not freeze some into Icy Pole moulds for the ultimate summer snack?


  • ½ ripe avocado, flesh only
  • 1 teaspoon spirulina
  • 3 tablespoons ground flaxseed 
  • 2 frozen kiwi fruit, chopped (frozen preferably)
  • 1 ripe banana (frozen preferably)
  • 2 tablespoons plain cultured coconut yoghurt
  • 400ml coconut water


  1. Place all ingredients into a blender & blend until smooth.
  2. Enjoy your smoothie plain or add your favourite toppings, such as a dollop of coconut yoghurt, granola, nuts, seeds or fresh fruit.
  3. Pour into your favourite Smoothie Cup and enjoy!


More inspiration is available at First Year of Food & CrunchBox recipes & inspiration. Thanks Cass!  

CrunchBox Recipe Inspiration