Ingredients: (serves 2)
- 1 long papaya
Pink smoothie:
- 1 beetroot, cooked
- 1 handful of frozen blueberries
- 1 banana
- A few tbsp greek style yoghurt, 0% fat (or dairy free yoghurt, if vegan)
- A squeeze of honey
- Papaya flesh (see below)
Green smoothie:
- 1 handful kale
- 1 handful spinach
- 1 banana
- A few tbsp of coconut milk
- A squeeze of honey
- Papaya flesh (see below)
Toppings:
- Black chia seeds
- Raspberries
- Blueberries
- Pomegranate seeds
- Toasted/ flaked/ desiccated coconut
Method:
- Wash the papaya and cut in half.
- Remove the seeds from the papaya and remove some of the flesh (save for later). The easiest way to do this is to use a teaspoon.
- Blend all the ingredients together for either the pink or green smoothie. Make sure the mixture is not too runny as you will need to eat it with a spoon. Add some ice cubes if the mixture is too runny.
- Pour the smoothie into the papaya halves.
- Top with any toppings that you like.
I recently made a new version by blending a frozen tropical fruit mix with coconut water to make a tropical papaya smoothie bowl. 
