Nutty Coconut Green Wheatgrass Shake By Ching-He Huang

Can a green shake keep you going until lunch? If you have your doubts, give this amazing recipe from world famous chef Ching-He Huang a try. It is packed with filling fibre, creamy cashew nuts and avocado. Adding a teaspoon of Organic Burst Wheatgrass means you get immune system benefits from Vitamin A. Oh and did we mention it's delicious?!

Ching, over to you:

This nut feast will deliver a whole host of nutrients and keep you full till lunch. Spinach and Organic Burst Wheatgrass both contain fibre, plus a host of vitamins and minerals, including vitamins A and C. The avocado and nuts add healthy fats along with a rich buttery texture, making this shake satisfying and filling. Add a scoop of protein powder for recovery or muscle building.


  • 200g/7oz baby spinach leaves, washed and drained 
  • ½ small avocado, sliced in half, peeled and stoned 
  • 1 tablespoon raw cashew nuts or pine nuts 
  • 1 teaspoon ground flaxseed 
  • 1 teaspoon Organic Burst Wheatgrass powder 
  • 200ml/7fl oz coconut milk alternative (Koko brand) 
  • 1 serving vanilla protein powder (optional) 


Put all the ingredients into a blender and purée until smooth. This is good kept for the next day. Keep it in a glass jar, seal it tight and keep it in the fridge.

By TV Chef & Cookery Author Ching-He Huang

Ching is the hottest Chinese chef of the moment, she's is an international TV chef and her new cook book Eat Clean: Wok Yourself to Health (published by Harper Thorsons, photography by Myles New) is a collection of the dishes that helped her on her own health journey.  

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