;

Acai, apple and carrot smoothie

by
Marcello Tully
  • Drink
  • Easy
  • Serves 2
  • 5 minutes

PT5M

Ingredients

print recipe
shopping List

Acai smoothie

  • 1 apple , peeled and cored
  • 100g of acai berry purée
  • 1 carrot , peeled
  • 200ml of almond milk
print recipe
shopping List

Equipment

  • Blender
  • Straws (2)

Method

print recipe
1
Place all of the ingredients in a blender and blitz until smooth. Pour into 2 glasses, pop in the straws and serve immediately
  • 1 apple , peeled and cored
  • 100g of acai berry purée
  • 1 carrot , peeled
  • 200ml of almond milk
>
Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

Go to Comments

Acai, apple and carrot smoothie

Related Recipes

>

Acai breakfast bowl

by Marcello Tully
>

Winter-spiced banana smoothie

by Andy McLeish
>

Baobab blueberry smoothie

by Peter Gordon
>

Rhubarb smoothie with custard and granola

by Bruno Loubet
>

Brazilian Feijoada

by Marcello Tully

Latest from Acai, apple and carrot smoothie

>

9 barbecue recipes from the UK's top chefs

by Great British Chefs
>

Château de Berne: a taste of premium Provençe

by Great British Chefs
>

Pulled pork

Recipe Collection
>

Pulled pork loaded sweet potatoes, apple and chilli chutney, lime zest aioli and pickled shredded carrots

by GBC Kitchen
>

Pulled pork flatbreads with mango-avocado salsa, pistachio pesto and pickled onions

by GBC Kitchen
>

Pulled pork potato rolls with Monterey Jack, chimichurri, chipotle coleslaw and pickled onions

by GBC Kitchen
>

Fast BBQ pulled pork

by GBC Kitchen
>

How to cook pulled pork

>

Cucumber, elderflower and gin (or lime) ice lollies

by Angela Clutton
>

Smacked radishes with sesame, sumac and mint

by Angela Clutton
>

Asparagus, hot-smoked trout and pea shoot tart

by Angela Clutton
>

The Great British Chefs Cookbook Club: May 2024
>

Torched barbecue pork with málà lotus root slices, preserved plum

by Chris Zhong
>

Gourmet rice with saffron aioli

by Peio Cruz
>

Lamb shank fatteh

by Sherif Afifi
>

Caramelised butternut squash tostada

by Dana Cohen
>

6 incredible recipes showcasing Future Menus’ 2024 food trends

by Great British Chefs
>

Future Menus 2024 trend report: how chefs can stay ahead of the culinary curve

by Great British Chefs
>

Carapelli
>

Poached egg

Recipe Collection
>

Dan tat to melktert: custard tarts around the world

by Great British Chefs
>

MasterChef 2024: Everything you need to know about series 20

by Great British Chefs
>

BBQ asparagus with crab and chilli crisp butter

by GBC Kitchen
>

A comprehensive guide to eggs: from ostrich to emu

by Great British Chefs
>

Tempura coastal herbs, whipped goat's cheese, Isle of Wight honey and a toasted hemp and hazelnut crumb

by Harriet Mansell
>

Woodruff (galium odoratum) yoghurt, dressing and seeded crackers

by Harriet Mansell
>

Pine and cucumber, coastal brassica nigra and grains of paradise oats

by Harriet Mansell
>

Ham hock terrine with a jammy egg and parsley mayonnaise

by Anna Søgaard
>

Ones to watch: Matt Harris

by Lauren Fitchett
>

How to use leftover egg whites

>

Apple and honey sake sour

by GBC Kitchen
>

Mixed berry pavlova with poached rhubarb and orange-ginger curd

by GBC Kitchen
>

Chocolate mousse with olive oil and sea salt

by GBC Kitchen
>

Toum with crispy shallots, kalamata olives and honey

by GBC Kitchen
>

Smoky charred aubergine with tahini dressing

by Rishim Sachdeva
>

Grilled celeriac skewers with golden syrup glaze

by Rishim Sachdeva
>

Stuart Deeley
>

Crab XO taco

by Stuart Deeley
>

Scallops with jamón sauce and cocoa pod and dashi vinegar glaze

by Stuart Deeley
>

Hereford aged striploin tartare, red pepper, orange, pine nut

by Stuart Deeley
>

Baked Alaska with orange and ginger parfait

by Stuart Deeley
>

Sea bass, smoked Espelette butter sauce, coco bean cassoulet

by Stuart Deeley
>

Chalk Stream trout, golden beetroot, sour cream, elderflower

by Stuart Deeley
>

The man Michelin-starred chefs trust to sharpen their knives

by Lauren Fitchett
>

‘I never thought it could get a star’: Atul Kochhar on thirty years of British-Indian cooking

by Lauren Fitchett
>

Ash and clay: a taste of China’s century eggs

by Great British Chefs
>

Smoked haddock Scotch egg

by Anna Søgaard
>

Egg yolk

Recipe Collection
>

Constance Festival Culinaire 2024: a week of culinary collaboration in paradise

by Henry Coldstream
>

Steamed cod with crown prince squash, soppressata and mussels

by David Taylor

You may also like

>

Smoothie

Recipe Collection
>

Tips and tricks for making smoothies

by Tom Wildman
>

Winter-spiced banana smoothie

by Andy McLeish
>

Rhubarb smoothie with custard and granola

by Bruno Loubet
>

Acai breakfast bowl

by Marcello Tully
>

Baobab blueberry smoothie

by Peter Gordon
>

Brazilian

Recipe Collection
>

Berry

Recipe Collection
>

How to make a shrub
>

Vegan breakfast

Recipe Collection
>

How to make kombucha
>

The complete street guide to Rio's contemporary food scene

by Lara Espirito Santo
>

An introduction to Brazil’s regional cuisine

by Great British Chefs
>

Healthy

Recipe Collection
>

The best dairy alternatives for a vegan diet

by David and Charlotte Bailey
>

Dairy-free

Recipe Collection
>

Sour cherry old fashioned with citrus and thyme ice

by GBC Kitchen
>

Cooking for a crowd

by Great British Chefs
>

Matthew Tomkinson
>

Citrusade with mint and fresh ginger

by GBC Kitchen
>

Road to Rio: a taste of the games

by Great British Chefs
>

Alan Murchison
>

Healthy eating

by Great British Chefs
>

Gluten- and dairy-free Armagnac Christmas pudding

by Howard Middleton
>

How to make almond milk
>

Gary Jones
>

Chocolate freakshake

by Sally Abé
>

Homecoming: a journey to Maceió

by Marcello Tully
>

Agnar Sverrisson
>

Brazil's regional cuisine
>

How to cook sous vide carrots
>

Interview with bartender Matt Whiley

by Ella Timney
>

Hot chocolate

by Jennifer Earle
>

Street food
>

How to make the perfect picnic

by Nancy Anne Harbord
>

Vegan pear and chocolate brownie cake

by Jacqueline Meldrum
>

Ristorante Christian e Manuel

by Costardi Brothers
>

Vegetarian

Recipe Collection
>

Super subs: alternative ingredients for traditional baking

by Great British Chefs
>

Herby dairy- and gluten-free Yorkshire puddings

by Howard Middleton
>

Great British Bake Off, 2015
>

Vegan and gluten-free

Recipe Collection
>

Great British Bake Off – inspiration for Alternative Ingredients Week

by Great British Chefs
>

Brazilian Feijoada

by Marcello Tully
>

Vegan Christmas

Recipe Collection
>

How to make barbecue sauce
>

Caipirinha sorbet

by Marcello Tully
© Great British Chefs 2024