When time is short in the morning, smoothies save the day. Just throw the ingredients of choice in a blender, add it to a favourite reusable bottle and you’re set.

“I have a smoothie most days, if not every day, for lunch or breakfast,” says Simon Guest, co-owner of smoothie-focused chain Green Cup. “I’m often sitting in my office, which is above Green Cup Armadale, and I wander downstairs and come up with these crazy recipes.”

Guest’s recipe here is designed to be a filling breakfast or lunch for those in need of an easy and portable option to take to work.

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“I like something that’s got enough in it to fill me up,” says Guest. “I don’t like to overcomplicate it too much - this one’s about as complicated as I like it.”

Guest’s smoothie is relatively busy with ingredients, but it’s a case of everything having a place. He starts with coconut water instead of milk to keep things light and always makes sure to add some greenery, like spinach.

“All my smoothies have to be green,” says Guest. “Sometimes you can go for a day without having any green in your diet. I could eat salads and greens all day, but I know some people don’t necessarily like the taste, and this is a great way to mask the taste.”

To make the smoothie a little more substantial, Guest recommends adding some banana and avocado.

“It fits with that meal replacement idea, adding a banana. It fills you up a bit,” says Guest. “The avocado gives it a thicker texture but also you’re getting a good healthy, fatty, green option.”

Frozen fruits add some sweetness. Guest goes for mango and strawberries in this recipe. They also balance out the flavours of more nutrient-dense ingredients such as spirulina, maca and chia.

When putting any smoothie together, Guest says the order you build it is important.

“Always start with liquid first,” he says. “You get your measurements right and I find it helps it blend.”

Then add your greens, followed by the banana, frozen fruits and ice to chill it down – ideal if you’re going to be taking it to work with you. Finally, add any powdered ingredients and blend until smooth. Guest’s smoothie is designed to last a few hours in a good travel bottle, like the glass ones from made by Fressko, but it might need some agitation if it sits a while.

“The avocado tends to get a bit funky if you leave it too long but you just give it a quick stir and a bit of a shake and it travels pretty well,” he says.

Recipe: Simon’s Smoothie
Serves 1
Preparation time: 2 minutes

Ingredients:
300 ml coconut water
Large handful of spinach
¼ avocado
1 cup frozen mango
1 banana
1 medjool date
4-5 frozen strawberries
¼ tsp spirulina
1 tsp chia
1 tsp maca
1 tbsp vanilla protein
1 cup ice

Method:
Add the 300 ml coconut water to your blender jug. Add all remaining ingredients. Finish with ice. Blend for 1 minute on top speed. Pour and enjoy.

This article is produced by Broadsheet in partnership with made by Fressko.