The GSK Deconstructed Sushi Bowl


At Green St we believe that healthy eating should be simple!

If you love sushi, then this one is for you…. We’ve taken all your favourite ingredients (+ a few extras) & put them in a bowl.
The best part, it’s slightly more filling than your average roll!

This one is about as simple as you can get.

Ingredients & method below.


Brown rice.

Our white miso + dry red pepper kimchi.

Dried Seaweed.

Tofu (firm).




Tsukemono (Japanese pickles).

Kewpie Mayo.

Sea Salt.

Chilli flakes.


1.     Cook brown rice.

2.     Dice firm tofu, sear in a hot pan with olive oil, salt & chilli flakes until tofu is golden brown.

3.     Dice zucchini, sear in a hot pan with olive oil & salt until zucchini is golden brown.

4.     Dice cucumber.

5.     Strain Japanese pickles.

6.     Slice dried seaweed sheets into strips

7.     Wash rocket.

To Assemble:

*You can add more or less of your preferred ingredients.

1.     Imagine your bowl is divided into 6 sections, starting with the rice, fill each section with an ingredient.

2.     Top with a generous tbsp. of kimchi, we’ve used white miso + dry red pepper kimchi.

3.     Finish with a handful of seaweed strips & a drizzle of mayo, or for an extra kick & to keep this meal vegan drizzle with our kimchi hot sauce instead.


Bannie Williams - Living Clean


This week we sat down with Bannie Williams, author, nutritionist & owner of @fortgreen to chat all things health....

So who is Bannie Williams?

Bannie is a young, fun & driven nutritionist from Melbourne, she is the author of The Smoothie Manifesto’ which was released earlier this year and recently opened a new health cafe in Northcote, Fort Green

Bannie started her career as an international model and upon finishing her studies worked as a freelance health writer and ran her own nutritional consultancy The Healthy Ingredient.

Read more of our interview with Bannie below.

Tell us about Fort Green?

"Fort Green is a contemporary health food café with a soon to be adjoining yoga studio. The concept evolved from a combination of both mine and my partner's professions, along with our shared interests in healthy eating, coffee, yoga and design".

Our menu focuses on nourishing wholefood bowls, smoothies, speciality coffee and vegan desserts. Minimal fuss, maximum flavour".

Tell us about your Green St Beef Bowl?

The Beef Bowl is a combination of contemporary Asian and Korean flavours, featuring an 8 hour slow cooked Victorian beef, quinoa, seasonal greens,  GSK kimchi, chilli and our special tahini sauce. We wanted to create a dish that was delicious and nutritious for our non-vegetarian customers. We love having the GSK kimchi in the bowl as it introduces people to a fermented product that they might not have experienced before.

What’s your best “everyday” health tip?

"Everything in balance and moderation!

It’s okay to indulge, provided it is part of a balanced lifestyle. Getting caught up in dietary trends is something I also advise to avoid. Learning to listen to your body and understanding what works for it and what doesn’t is far more powerful than any fad diet".

How would you recommend adding our range of products to everyday life?

The GSK products are easy to incorporate into your everyday life because of their delicious taste and diversity. I love starting the day with a shot of the coconut kefir for gut health & sipping on the Jamu Jamu throughout the day for the anti-inflammatory properties of the turmeric. The kimchi hot sauce is also an amazing addition to Asian dishes & gives a great flavour profile as well as the benefits of fermented kimchi

Thanks for your time Bannie Williams.... 

If you're based in or visiting Melbourne, we highly recommend a visit to Fort Green, try one of their delicious bowls, smoothies or raw treats and while you're at it pick up some of our fermented products. You won't be disappointed!

Fort Green stocks our Kimchi Hot Sauce, jamu jamu & Coconut Kefir.


The Berry Delicious Chia pudding

Organically made with  Perth Organics

Organically made with Perth Organics


At Green St we believe that healthy eating should be simple!

We all know that gut health is important, our gut health can control our mood and our immune system but, the hard part is how to make keeping your gut health an easy & delicious part of your everyday life…
That’s where we come in….

Our coconut kefir is dairy-free and packed full of gut healing good stuff.

This week we’ve taken the standard “chia pudding” & given it a GSK twist.
This one is perfect for breakfast on the run, an afternoon pick-me-up or a healthy summer dessert.
The Berry Delicious Chia pudding, click the link below for full method & recipe;
Fruit from Perth Organics

Coconut Kefir Chia

Serves 1. 


  • 250mls GSK Coconut Kefir
  • 3x tbsp. chia seeds
  • ¼ Cup organic Strawberries
  • ¼ Cup organic Blueberries
  • ½ Organic Pear
  • 3 Organic Cherries
  • 1x tbsp. of your choice of coconut yoghurt (we’ve made our own from kefir curd)


The night before;

  1. Place 250mls of kefir and 3x tbsp. chia seeds into a bowl and stir until all chia seeds are covered by kefir, once mixed thoroughly pour into a tall glass.
  2. Place in fridge and let chia set overnight or for approx. 4 hours

The next morning;

  1. Chop strawberries & pears into bite-size pieces.
  2. Remove chia from the fridge.
  3. Layer with blueberries, strawberries & pears.
  4. Add a tbsp of coconut yoghurt and finish with fresh cherries.

About Green St Kitchen

So we all know that gut health is important, it can control our mood and our immune system, but the hard part is how to make keeping your gut healthy an easy, simple & delicious part of our everyday lives…
And that’s where we come in….
We create what we like to call “Edible Alchemy” or a unique range of hand-made, raw, paleo, gluten free and vegan fermented products (Kraut, Kimchi, Tonics & Coconut Kefir).

Our products are fermented the ‘Wild Way’, a completely natural fermentation process. 

And just in case you didn’t know fermented foods are a powerful source of natural probiotics……

This Blog will focus on easy ways for you to improve your overall health;

  1. We will be posting simple & tasty recipes for you to make at home.
  2. We will interview interesting entrepreneurs within the health & wellness space. 
  3. We will provide you with information on upcoming events and promotions.

Our Kimchi is packed full of fresh, raw & local ingredients.

A Double Beet Salad


At Green St we believe that healthy eating should be a simple, fun and delicious part of everyone's everyday life!

We create what we like to call “Edible Alchemy.” Our products are fermented the ‘Wild Way’, a completely natural fermentation process. 

This week we combined forces with Perth Organics, an online organic store (with a small farm shop in Caversham) that delivers all things organic straight from the farm to your door. And we mean it, these guys go from Tom Price in the far North, right down to Esperance.

We had a ball in the kitchen when our box of summer goodies arrived and were extremely excited to get our hands on some 'golden beets', the slightly softer & sweeter sister to the traditional beetroot.

This one is the perfect blend of sweet, fresh & savory!


  • Organic beetroots
  • Organic Golden beetroots
  • Danish fetta
  • Fresh baby basil leaves
  • Coriander sprigs
  • Fresh apricots
  • Plain yoghurt or coconut yoghurt
  • Virgin olive oil
  • Fresh lemons
  • Sea salt
  • Cracked black pepper



Traditional Beets

  • To cook beets place them in a large pot of salted water (do not peel or remove outer cores) bring water to a medium boil and cook gently until beets are soft when poked with a knife.
  • Drain water off the beets and allow to cool, once cool enough gently use hands to rub the skin and outer core from beets.
  • Depending on the size of beets cut them into quarters or smaller and put aside to cool.

Golden Beets

  • Wash beets thoroughly and leave the skin on, now top and tale the beets and with a mandolin thinly shave some slices.


  • To cook apricots, split them in half and remove the seed then lightly roast under the grill until caramelised.

Feta Yoghurt Spread

  • In a bowl place some crumbled feta with a little yoghurt and mix together to make smooth spreadable mix.


  • On a large flat plate, place a nice even flat layer of feta spread.
  • Now, loosely arrange red cooked beets over the feta spread.
  • Next, scatter shaved golden beets over the top.
  • Add grilled apricots.
  • Loosely scatter some of your favourite kimchi or kraut (we used ginger & turmeric kraut).
  • Throw a few smaller chunks of feta over the top followed by baby basil leaves and coriander sprigs.
  • Lightly zest the lemon over the top and a squeeze of the juice followed by some virgin oil, sea salt and cracked black pepper.


IG @perth_organics
FB /perthorganic


Mushroom Burgers by Stephanie Reed


This week we collaborated with Stephanie Reed from Inside Out Vanity

Steph is a paleo food blogger, based in Torquay Australia. Her blog Inside Out Vanity makes cooking simple; it's a place to go for weekly clean & healthy recipes & meal plans, that you can make in under 30 minutes. She also shares the ups and downs of her own gut healing journey, empowering other women to create beauty from the inside out!

Basically, we gave Steph some of our fermented products & said go for it....  and she blew us away!

So without further ado, we give you the Mushroom & Kraut Burger.



*Serves 4


  • 250 grams chicken livers
  • 250 grams chicken or pork mince
  • 1 brown onion, finely diced
  • 2 cloves garlic, crushed
  • Approx. 4 tbs ghee/coconut oil
  • 1 small red chilli (optional)
  • 4 sprigs thyme
  • Pinch of Himalayan pink salt & black pepper
  • 8 Portobello mushrooms (2 per person)
  • 1/3 cup bone broth
  • Lettuce
  • 2 tbs GSK Kimchi Hot Sauce
  • 3 tbs your favourite mayonnaise
  • GSK ginger and turmeric kraut


Burger Patties

1.     Place 2 tbs ghee into a warm fry pan and add the onion. Cook for a few minutes before adding the garlic, thyme leaves and chilli if using. Cook until soft.

2.     Pour the onion mix into a food processor and add the mince, livers, salt and pepper.

3.     Pulse until all combined, and there are no large chunks or until the mix will hold together when rolled into a pattie. I like to remove the stalks of thyme at this stage if they don’t get broken up.

4.     Roll into patties roughly the size of your mushrooms.

5.     In a warm fry pan (make sure it isn’t too hot) put 1 tbs ghee or oil to cover the base. Carefully add a few patties at a time cooking for approximately 5 minutes before flipping over to cook the other side. Remove from the pan and repeat until the mixture is all gone. Note, that you don’t want to overcook the burgers as they can go a little dry. So keep an eye on them!


6.     While the burgers are cooking heat a separate fry pan or pot that has a lid. Add approximately 1 tbs ghee and place the mushrooms in the pan so they are evenly spread and not on top of each other. Brown the top side for approximately 2 minutes before adding the bone broth and putting on the lid.

7.     Let the mushrooms steam in the broth until they are just starting to soften.

8.     Remove the lid and flip the mushrooms over, leave the lid off and continue cooking until all the liquid has gone. Remove from the pan.


9.     Place the mayonnaise and GSK Kimchi Hot Sauce in a bowl and mix together well. Sometimes I also like to add a small squeeze of lemon too!

To Serve

10.  Place all the bits and pieces out on the table and let people make their own burgers! You can add any other salad items that you like – and don’t forget to serve with a generous amount of GSK ginger and turmeric Kraut!


By Steph Reed from Inside Out Vanity



Green Eggs & Kimchi


This week's recipe looks fancy & tastes amazing but it is super simple to put together.

The perfect weekend brunch, lunch or side dish.... Green Eggs & Kimchi

This one should take around 10-15 minutes to prepare and cook.

Ingredients & method below.



  • 2x Eggs
  • Sourdough (optional)
  • Szechuan pepper + turmeric kimchi (or your preferred flavour).
  • Your favourite aioli
  • Turmeric powder
  • Chimmi Churri (see below)


1. Hard Boiled Eggs

  1. Place eggs in a large saucepan.
  2. Cover them with cool water by 1 inch. Slowly bring the water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.
  3. Let eggs sit for 6 minutes.
  4. Remove from water & carefully peel shell off eggs

2. Turmeric Mayo

  1. In a cup or small bowl mix 100mls of your favourite aioli with 1/3 of a tsp of turmeric powder.

3. Chimmi Churri


  • Fresh flat-leaf parsley – small handful
  • Fresh coriander – small handful
  • Spanish red onion – quarter roughly chopped
  • Fresh garlic – 4 cloves
  • Toasted cumin seeds - 1 teaspoon
  • Toasted coriander seeds - 1 teaspoon
  • Dijon mustard – 1 tablespoon
  • Lemon juice – 1 lemon and zest
  • Pickled jalapeno chilli – 2 tablespoons
  • Sea salt – to taste
  • Ground white pepper - to taste
  • Virgin olive oil – approx. 200mls


  1. Pick and wash fresh herbs and set aside to dry.
  2. In a warm pan lightly toast cumin and coriander seeds until nicely toasted.
  3. If you have a mortar and pestle great, if not you just use a blender or food processor - Add together all of the ingredients and slowly pound until everything is broken down, now slowly drizzle in the virgin oil to make an emulsion, check seasoning and enjoy.

4. Plate Up

  1. Smear a generous amount of turmeric mayo across the plate.
  2. Cut boiled eggs in half and place them on top of your turmeric mayo smear
  3. Place a generous serving of kimchi next to eggs
  4. Drizzle eggs & kimchi with Chimmi Churri

*Option: serve with fresh or toasted sourdough slices.


Raw Nacho Bowl

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At Green St we believe that healthy eating should be a simple, fun and delicious part of everyone's everyday life. This section of our blog is about bringing you healthy and tasty meals that you can easily create at home.

This week we've kept it really simple because sometimes the simplest meals are the best meals.

This recipe is quick, healthy & easily scalable.... So weather is a solo snack or a group date our GSK Nacho Bowl should leave everyone feeling fresh & clean.


The ratio of ingredients is up to you..... 

  • Fresh ripe avocado – Roughly diced
  • Fresh green jalapeno chilli – thin sliced
  • Cherry tomatoes – Half sliced
  • Purple Spanish onion – thinly sliced
  • Freshly picked coriander and flat leaf parsley
  • Fresh lemon
  • Plain yoghurt or sour cream - (cashew cheese) if you are vegan
  • GSK kimchi or kraut of your choice – we have used white miso + red pepper
  • Virgin olive oil
  • Sea salt and cracked black pepper
  • Raw crackers or any chips you prefer – we have used @katssnacks raw crackers


1. In a large flat bowl begin to layer all ingredients starting with chunky avocado, cherry tomatoes and kimchi, lightly drizzle with virgin oil, lemon and sea salt and black pepper.

2. Now place a big dollop of yoghurt or cashew cheese on top followed by jalapenos, Spanish onion, fresh herbs, another drizzle of virgin oil, sea salt and cracked pepper.

3. To finish place a generous amount of raw crackers around the edges and enjoy...

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Savoury Kimchi Pancakes


At Green St we believe that healthy eating should be a simple, fun and delicious part of everyone's everyday life.

Green St was founded by a qualified & experienced chef, a chef with a passion for gut health..... Our fermented products have been designed to have the perfect balance of flavour and texture whilst still packing a tone of gut healing and immune boosting ingredients!

This week we experimented with savoury pancakes and our Kimchi Hot Sauce.

We are very pleased to introduce you to the GSK Kimchi Pancakes.... These tasty bad boys will impress at any time of day.

Kimchi Pancakes


3 x free-range eggs

150g @rawearthproduce lupin flakes

150g of your favourite GSK kimchi (we have used Szechuan pepper + turmeric)

Hand full of picked and washed coriander and flat leaf parsley

4 Tbs crispy fried shallots

50g grated parmesan and pecorino cheese

200ml almond milk or plain water

½ tsp baking powder

Sea salt and cracked black pepper

Plain bakers flour

Virgin olive oil

Kimchi Hot Sauce



  1. In a large mixing bowl, combine eggs, milk and baking powder and mix thoroughly.
  2. On a chopping board combine fresh herbs and kimchi and roughly chop together.
  3. Add herb and kimchi mix to egg mixture followed by remaining lupin flakes, cheese and shallots, mix together well. Add seasoning and just enough plain flour to make a thick viscous batter. 
  4. To cook pancakes preheat some virgin olive oil in a flat non-stick pan.
  5. Place 80mm (approx.) circles of batter in pan and allow to cook until pancakes rise and look light, fluffy and golden on both sides.


Kimchi Hot Sauce Mayo


70mls - GSK kimchi hot sauce

1 x 70g free range egg

400mls vegetable oil or your chosen oil

Sea salt


  1. In a jug or heavy bowl mix hot sauce, sea salt and egg (if you have a stick blender then use this).
  2. Once mixed together, start adding oil slowly in a steady stream using stick blender to mix until all oil is emulsified with egg mixture (should come together into a light orange thick mayo)

To Finish

Top with your desired amount of Kimchi Hot Sauce Mayo and sprinkle with fresh herbs.



The GSK CIY Burger Blog


Burgers often get a bad wrap….

But at Green St we love a good burger!

We believe that you can put a healthy & delicious twist on even the most traditional, and unhealthy, meals.

We just make sure our burgers are filled with fresh, wholesome ingredients & then we add a little fermented kick.

So what do we put in our Green St Burgers?

The Loud & Proud Roasted Pumpkin Burger Ingredients

*Vegan/ Vegetarian

  • Roast pumpkin
  • Your choice of burger bun (we’ve used a slow fermented multigrain sourdough)
  • Fresh spinach (washed)
  • Fresh coriander (leaves only)
  • Avocado (sliced)
  • Red Cabbage (thinly sliced or grated)
  • GSK ginger + turmeric kraut
  • Thinly sliced continental cucumber
  • Tzatziki ( made fresh or store bought)
  • Soft feta (Danish)
  • *(If you are vegan remove & replace with cashew cheese)
  • Sea salt
  • Fried shallots/Garlic flakes (optional)
  • Cracked black pepper
  • Optional – we have garnished with dehydrated pink kimchi

The Hooked on Chook Chicken Burger Ingredients:

  • Grilled Chicken tenderloins
  • Your choice of burger bun (we’ve used a slow fermented multigrain sourdough)
  • Fresh spinach (washed)
  • Fresh coriander (leaves only)
  • Avocado (sliced)
  • GSK Szechuan pepper + turmeric kimchi
  • Kimchi Hot Sauce Mayo
  • *(If you are vegan place mayo with a soy-based vegan mayo)
  • Sea salt
  • Cracked black pepper
  • Garlic flakes (optional)
  • Optional – we have garnished with dehydrated pink kimchi


Roasted Pumpkin (basic method)

  • Slice your favourite type of pumpkin "we use Jap or Kent" into chunky 1cm pieces (leave skin on if you prefer is very tasty roasted)
  • Lightly season with virgin oil, sea salt and black pepper.
  • Preheat your oven to around 200 degrees ready for pumpkin, place the pumpkin on a roasting tray with baking paper & roast in the oven for around 20-25 minutes or until just tender.
  • Once the pumpkin is tender preheat the grill (on your oven) and place pumpkin under the grill. Allow pumpkin too brown and blister (should take only 1-2 minutes)
  • Allow to cool slightly and season again with virgin oil, sea salt and lemon zest.

Grilled Chicken

  • There are many different ways of cooking chicken for a burger but here is a good one to try... 
  • Grab your chicken tenders, place some cling wrap on your chopping board and put chicken tenders on top evenly spaced and then place more cling wrap over the top. Lightly bash with a meat mallet, flattening the tenders slightly.
  • In a wide flat bowl place some flour (we use @rawearthproduce lupin flour which is gluten free, high protein and fibre) and season with sea salt and white pepper.
  • Lightly dust chicken tenders in flour mixture and set aside.
  • In a thick-based pan preheat some virgin oil (medium heat and oil should just cover the base of the pan) and place chicken tenders into gently cook. This should take around 2 minutes each side.
  • Once the chicken has just cooked, place a knob of butter in the pan and turn off the heat.
  •  As the butter melts spoon it over the chicken allow to cool. 



The GSK Spring Garden Salad is a quick and easy salad, perfect for sharing at a summer BBQ or family dinner.


  • Fresh broccoli flowerets
  • Avocado (chunky dice)
  • Whole pink radish (finely sliced with mandolin)
  • Whole almonds (activated and roasted)
  • Sunflower sprouts or sprouts of your choice
  • Baby spinach leaves
  • GSK ginger + turmeric kraut (or flavour of your choice)
  • Soft feta (Danish) optional
  • Fresh lemon
  • Virgin olive oil
  • Sea salt
  • Cracked black pepper
  • Optional – we have garnished with dehydrated pink kimchi



This salad could not be an easier to assemble!!

  • Steam your broccoli flowers until just tender (around 2-3 mins), then refresh in ice water.
  • Wash your radish & slice thinly
  • Grab a nice flat wide plate, scatter with broccoli flowers and some baby spinach leaves.
  • Add chunks of avocado and toasted almonds (now is a good time for a drizzle of virgin oil and a squeeze of lemon juice).
  • Keep building plate with ginger kraut and sprouts
  • Top with soft feta
  • Finish with a sprinkle of sea salt, more virgin oil, cracked black pepper and dehydrated kimchi.


The GSK CIY Mother Earth Salad


At Green St we believe that healthy eating should be a simple, fun and delicious part of everyone's everyday life.

As we start to enjoy the warmer weather that Springs brings, we find ourselves craving lighter meals.....

Our Mother Earth Salad is the perfect transition salad. Hearty enough to be a meal, but light enough to still feel like a fresh salad.

Ingredients (serves 2).

  • 300g Red or black quinoa (cooked)
  • 50g Roasted broad beans (can be bought from any good European grocer)
  • 50g Walnuts (activated and roasted) rough chopped
  •  100g Cauliflower Nuggets (lightly steamed)
  • 100g Black eye beans or any white bean you prefer (cooked al dente) or canned
  • Small handful Flat Leaf Parsley (leaves only)
  • Small handful coriander sprigs
  • Small handful fresh baby rocket
  • 4 heaped Tbs plain yogurt
  • 1 Tbs Tahini paste
  • GSK Ginger Kraut
  • Virgin olive oil
  • Lemon juice
  • Sea salt
  • 1 tsp Ground sumac
  • Cracked black pepper



To assemble this salad;

  • Grab a large mixing bowl, throw in quinoa, roasted broad beans, white beans, cauliflower, fresh herbs, and rocket.
  • Drizzle with virgin oil, lemon juice and sea salt then lightly mix through.
  • In a separate bowl combine yogurt, tahini paste a little lemon juice and salt, mix together and set aside.


  • Grab your two serving bowls, place half the salad in each bowl.
  • Scatter your kraut (or chosen kimchi) on top.
  • Drizzle with virgin oil and spoon on some tahini yogurt dressing.
  • Finish with some ground sumac and cracked black pepper.

GSK CIY Soft Poached Eggs & Kimchi

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This light & healthy recipe is quick and great for breakfast or a snack at any time of the day.


  • Free Range Eggs

  • We have used a sprouted seed bread by @katssnacks but you can use any bread you like (we suggest using a quality sourdough or making your own sprouted bread).

  • Your favourite GSK kimchi or kraut (we have used wakame + pickled radish)

  • Fresh flat leaf parsley and/or coriander

  • Sea salt & cracked black pepper

  • Extra virgin olive oil

We all know how to poach an egg, but just in case you have forgotten, here is a brief lesson;


  1. Bring some water to a simmer, add a table spoon of vinegar (white is best).

  2. Crack your eggs separately into small bowls ready for poaching.

  3. Once water is simmering (not vigorously boiling) grab a spoon and start to stir to create a gentle whirlpool.

  4. Add your eggs one at a time, let them move freely around the pot.

  5. Let your eggs poach for 4 minutes, then lift them out with a perforated spoon and place on absorbent paper.


  • Lightly toast your chosen bread and place on serving plate, drizzle with some quality olive oil (or butter if you prefer) and sprinkle with sea salt.


There are many ways to spruce up this simple dish but we have kept this one simple..

Grab your favourite GSK kimchi or kraut (we have used wakame + pickled radish) and place a good spoonful on top of toasted bread, place your soft poached eggs on top and drizzle with more virgin oil and cracked black pepper.

Finish with a sprinkle of  fresh herbs.

Tip:  Some kimchi mayo is a great addition to this dish.

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Coconut Kefir + Blueberry Smoothie


At Green St we believe that healthy eating should be a simple, fun and delicious part of everyone's everyday life.

We want remove the stigma and the stereotypes that have built up around 'clean eating', 'raw', 'vegetarian' and 'wholesome eating'.... You don't have to be a mad yogi, pilates instructor or food blogger to care about what goes into your body (we still love all you yogis out there, don't worry)! 

GSK "Cook It Yourselves' recipes are created by our chef to be simple, delicious and good for your gut!

Recipe 1. Coconut Kefir + Blueberry Breakfast Smoothie


  • 100mls GSK Coconut Kefir
  • 200mls Coconut Water or Filtered Water
  • ¼ Cup activated Almonds or Walnuts (whichever you prefer)
  • ¼ Cup Blueberries
  • ½ Frozen Banana

*Pour smoothie back into your original Kefir bottle
*Add a tsp of rice malt syrup if you prefer a sweeter smoothie


Simply blend the following ingredients for a complete meal replacing, probiotic rich breakfast smoothie.
NOTE: You can also add raw protein, Maca powder or Lacuma powder to your smoothie for some extra goodness. And try using our Coconut Kefir as a dairy replacement with your morning granola. Your gut will thank you!