Byron Bay-based TV presenter and meteorologist Magdalena Roze's passion for healthy eating inspired her cookbook Happy & Whole. Here, she shares her three favourite smoothie recipes with us. 

GOOD MATCHA MORNING

This creamy, dreamy smoothie is such a great start to the day and is one of Darren’s favourites. My friend Sam got me onto matcha, and I’m a convert! I’ve always loved green tea for its taste and energy boost, but matcha powder has over 100 times more antioxidants, making this smoothie a delicious and health-boosting way to get energy and nutrients first thing in the morning.

Serves 2.

Ingredients:

1 frozen banana
1 avocado
1 large handful of English or baby spinach leaves
1 handful of ice cubes
2 teaspoons matcha green tea powder 500 ml (2 cups) coconut milk
1 tablespoon chopped mint leaves, plus extra to serve
1 tablespoon maple syrup (optional)
Coconut flakes, to serve 

Method:

Place the banana, avocado, spinach, ice, matcha powder, coconut milk and mint leaves in a blender and whizz until smooth and creamy. Taste, and add a little maple syrup if you would like it sweeter. Transfer to glasses and top with the extra mint leaves and coconut flakes.

NUTTY NANA

This smoothie is creamy, nutty, malty heaven. Maca is an ancient Peruvian food that’s great for regulating hormones and boosting energy. 
Serves 2. 
 
Ingredients: 

2 frozen bananas
4 Medjool dates, pitted
1 teaspoon vanilla powder
2 teaspoons maca powder
1 teaspoon ground cinnamon, plus extra to serve
2 tablespoons almond butter 500 ml (2 cups) almond milk 
 
Method: 

Place all of the ingredients in a blender and whizz until smooth and creamy. Transfer to glasses and top with a pinch of cinnamon.

BLUEBERRY DREAM

Blueberries are my favourite fruit to add to smoothies, as they’re high in antioxidants and not too sweet, so when they’re in season I freeze as many as I can. With the addition of protein and a heap of other superfoods, this smoothie seriously gets your glow on! 

Serves 2. 
 
Ingredients:  

150 g fresh or frozen blueberries, plus extra to serve
100 g coconut yoghurt
3 tablespoons vanilla protein powder
1 tablespoon LSA
1 tablespoon chia seeds
Juice and flesh of 1 young coconut (or 400 ml coconut water)
1 tablespoon maple syrup (optional) coconut flakes, to serve 
 
Method: 

Place the blueberries, coconut yoghurt, protein powder, LSA, chia seeds and coconut juice and flesh in a blender and whizz until smooth and creamy. Taste, and add a little maple syrup if you would like it sweeter. Transfer to glasses and top with extra blueberries and coconut flakes.
 
Go to www.magdalenaroze.com. To buy the book, click here.