- ½ pak choi
- 1 pear
- 1 banana
- 40g tahini
- 330ml almond milk
- A few ice cubes
- 1.
Halve the pak choi and finely slice one half to shred the leaves (see our tip below on what to do with the other half). Add the shredded pak choi to a blender.
- 2.
Quarter the pear and then slice out the core and pips. Add the pear quarters to the blender. Peel the banana and break it into the blender. Add the tahini.
- 3.
Give the almond milk a shake to make sure it is well mixed, then pour in 330ml. Add a few ice cubes and blitz for a few mins till smooth. Serve straight away.
- Tip
Pak choice
You only need half your pak choi for this smoothie, although if you have a big enough blender you can whizz it all in (this will affect the nutritional information). Or why not use it to make a quick stir-fried side dish? Shred the leaves and stir fry them with sliced garlic, chilli flakes and some grated ginger till tender. Add a splash of brown rice or balsamic vinegar and tamari with a pinch of sugar and toss over the heat for a few mins. Serve on the side of grilled meats or fish, as part of a Chinese banquet, or just with a bowl of rice by itself.
