Paleo green smoothie recipe

Pete Evans' paleo green smoothie.
Pete Evans' paleo green smoothie. Photo: Pete Evans

Going paleo is all about embracing good-quality fats. Avocados, coconuts, nuts, seeds and eggs are just some of the wonderful sources of the healthy fats that our bodies need to thrive. Try having one of these bad boys (or should I say good guys) for breakfast one day a week and just see how you feel for the next 3–4 hours. Play around with different herbs and spices – whatever takes your fancy.


2 young coconut (flesh and juice) or 500ml coconut water

1 ripe avocado, stone and skin removed

40g silverbeet, spinach or kale, roughly chopped

1 large handful fresh mint leaves, parsley or coriander

1 egg (uncooked)

8 walnuts, soaked overnight

8 macadamia nuts, soaked overnight

½ tsp ground cinnamon

1 vanilla pod (seeds scraped) or ½ teaspoon vanilla powder

Filtered water, nut or coconut milk, added to desired consistency


  1. Cut open the tops of the coconuts by chopping a square opening into the top (preferably with 4 incisions using a cleaver), and pour out the coconut water directly into a blender jug. Scrape out the soft coconut flesh from the inside of the coconut shell with a spoon, and chop the flesh into chunks.
  2. Drain and rinse the soaking walnuts and macadamias.
  3. Add the coconut flesh and all other remaining ingredients into the blender and blend until smooth. Add filtered water, nut or coconut milk slowly until you to reach your desired consistency. Serve immediately either in a tall milkshake glass or served from the coconut shell with a straw.

NOTE: You can pre-soak the nuts and store them in an airtight container in the fridge for up to 4 days.