A Date with a Smoothie

A Date with a Smoothie


300ml Plain Greek Yogurt

6 pitted Medjool dates,

1 tbsp. Bee Pollen

1 tbsp Smooth peanut butter

1/4 tsp. ground cinnamon, to taste

1/4 tsp. pure vanilla extract

1 Lemon zest

1 sliced fig

30 g Flaked almonds

3 tbsp all bran cereal

3 tbsp runny Honey


Fold lemon zest, cinnamon, Almonds, cereal and vanilla extract with the Greek yogurt. Place in a bowl and add small teaspoons of smooth peanut butter randomly. Top with sliced dates and figs then sprinkle a little of the bee pollen on top. Drizzle runny honey over the top.

Chocó & avocado Mexican yogurt bowl


1 ripe banana (sliced)

400 ml Plain Greek yogurt

4 Medjool dates, pitted

½ Haas avocado, peeled (sliced)

1 Lime zest

3 tbsp Pumpkin seeds

3 tbsp runny honey

20 g cocoa powder


  1. Mix lime zest with yogurt, cocoa powder, banana and dates. Divide into 2 bowls, top with sliced avocado, and then sprinkle with Pumpkin seeds and runny honey.




Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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