Sensational summer smoothies

Get your kids excited about fruit with this gorgeous rainbow smoothie. Click through for the full recipe.

Blend 100g frozen sliced strawberries, 1 coarsely chopped frozen banana, 1/3 cup (80ml) milk, 2 tablespoons rolled oats and 1 tablespoon almond butter in a blender until smooth. Pour into a serving bowl. Just before serving, arrange 4 raspberries, 1 tablespoon coarsely chopped toasted hazelnuts, 2 teaspoons coarsely chopped pistachios, 1 teaspoon pepitas (pumpkin seeds), 1/2 teaspoon shredded coconut, 1/4 teaspoon chia seeds and mint leaves in a row on top.

Blend 1 cup (200g) frozen mango, 1 coarsely chopped frozen banana, 1/4 cup (70g) natural yoghurt and 1/2 cup (125ml) coconut water in a blender until smooth. Pour into a serving bowl. Just before serving, top with 2 tbs blueberries, mint leaves and 1/4 cup each of watermelon, rockmelon and honeydew melon. Use a melon baller to scoop out melon balls from halved watermelon, rockmelon and honeydew melon.

Blend 1/2 cup (75g) frozen raspberries, 1/2 coarsely chopped frozen banana, 1 1/2 tablespoon vanilla yoghurt and 1 1/2 tablespoon almond milk in a blender until smooth. Pour into a jug. Repeat with 1/2 cup (75g) frozen blackberries and an extra 1/2 coarsely chopped frozen banana, 1 1/2 tablespoon vanilla yoghurt and 1 1/2 tablespoon almond milk. Pour into a separate jug. Pour both smoothies, at the same time, into opposite sides of a serving bowl. Just before serving, arrange 2 tablespoon fresh or frozen raspberries, 1 tablespoon fresh or frozen blackberries, 1/2 banana, thinly sliced, 1 tablespoon flaked coconut and mint leaves along the centre. Use a small flower cutter to cut blossom shapes from the banana slices.

Blend 1/2 cup (75g) frozen blueberries, 1 coarsely chopped frozen banana, 1/4 cup (50g) frozen mango, 1/2 cup (125ml) almond milk and 2 tablespoons natural yoghurt in a blender until smooth. Pour into a serving bowl. Just before serving, arrange 1 teaspoon chia seeds, 1/4 cup (40g) blueberries, 2 strawberries, thinly sliced, 1 tablespoon flaked coconut, 1/4 cup (40g) raspberries and 1 tablespoon natural flaked almonds in rows over the smoothie.

Blend 1 coarsely chopped peeled kiwifruit, 40g baby spinach leaves, 1 coarsely chopped frozen banana, 2 tablespoons rolled oats and 1/3 cup (80ml) almond milk in a blender until smooth. Pour into a serving bowl. Cut 1 kiwifruit into slices crossways. Cut slices in half and arrange on the smoothie. Peel and finely chop 1/2 kiwifruit, extra, and combine with 1 tbs toasted muesli or granola and 1 teaspoon pepitas (pumpkin seeds) in a small bowl. Sprinkle over the smoothie. Top with baby spinach leaves.

Turn your favourite banana and berry smoothie into a delicious breakfast bowl with this quick and easy 10-minute recipe. Click through for the full recipe.

Start your day right with this gorgeous cherry smoothie made with berry yoghurt and chia seeds for added protein and fibre. Click through for the full recipe.