Green Smoothie

Serves 4


  • 1 young/green coconut (flesh and juice)
  • 1 avocado (ripe)
  • 40g silverbeet or baby spinach leaves (roughly chopped)
  • 1-2 large handfuls of mint leaves (depending on how much you like mint)
  • 8 walnuts
  • 8 macadamia nuts
  • 1 teaspoon of ground cinnamon
  • 1 vanilla pod (seeds) or 1 tsp vanilla powder
  • Additional coconut water or filtered water (to be added to obtain desired consistency)
  • 1-2 free-range eggs


  1. Cut open the top of the coconut by chopping a square opening into the top and pour out the coconut water directly into a blender jug.
  2. Scrape out the soft coconut flesh from the inside of the shell with a spoon and chop the flesh into chunks and add to your blender jug.
  3. Add all the remaining ingredients.
  4. Blend until smooth.
  5. If the smoothie is too thick for your liking (I like to eat mine with a spoon), add filtered water, coconut water or coconut milk slowly until you reach your desired consistency.
  6. Serve in a tall milkshake glass or coconut shell with a straw. Enjoy!
  7. Note: This recipe has been provided by Chef and Paleo Activist Pete Evans, thank you for sharing.