(smooth techno music)
- GCN is back in the kitchen, and you'll be pleased to hear,
with some expert help.
So one of our sponsors, Science in Sport,
have very kindly hooked us up with Hayden Groves
who is a top chef and also a quality bike rider.
And you are fresh, you fucking used that term,
off the back of riding the route of all three
Grand Tours this year, on the same schedule as the pros,
but one day ahead.
Now, have you recovered?
You've had a good few weeks off, but how you feeling?
- The legs are fine, you know.
You know yourself being an ex-pro, the legs
will recover as you're riding, actually, sometimes.
If it was four Grand Tours, that's what I wanna sign up for.
- Oh really?
So you actually wanna do more?
Nice! - Yeah, desperate to
get back in there.
Back on the saddle, shall we say.
But I think Mark Beaumont's pushed that one
a little bit too far around the world.
- Can't really recommend it.
Right, so what have we got in front of us?
We are gonna create what your tip for a power breakfast.
Now super important meal for bike riders.
Whether it's a high-carb breakfast to fuel long days
in the saddle, or hard training, or a low-carb breakfast
if you're doing some kind of unpleasant
calorie restricted training.
But what have we got in front of us?
It looks healthy, I'm not gonna lie!
- Yeah, certainly healthy.
We've got something that we call the green goblin.
Inside our blender we've got about 200 grammes worth of kale.
Everything's been washed here.
Rest of the ingredients, green apple, Granny Smith.
So we take our Granny Smith.
- A bit of sweetness there to offset the savoury kale.
- Yeah, but also a little bit of sharpness
as malic acid in the apple.
So we don't need to be too particular.
We're just cutting into four there.
So we mentioned the kiwis.
We're just gonna run around, a little twist,
and look at that.
- [Si] That is neat!
I've never seen that before!
- We're using fructose, as in from fruit sugars,
from the grapes.
So we're adding a touch of sweetness.
Just a handful of baby spinach leaves.
- Is that for its nutritional value that one as well,
or is that for its flavour.
I mean what's
the collaboration there? - Yeah, a little bit of both.
I think that kale is the super food here.
We're gonna start with just a little pulse now.
(whirring)
Some apple juice in there.
- Do the quantities matter?
Or is it you freestyle it to work out what--
- You freestyle it to start off with.
- Whoa, look at that!
I could see why you call it the green goblin.
- It's quite vibrant green, isn't it?
- Yeah, that looks cool.
That looks healthy.
- So that there will be your starting point.
And then we can blast it up.
So we've mentioned how healthy avocados are.
Good fats as well.
So we take our avocado, ripe again, just at the top there.
Little pinch.
Just all the way 'round the middle, twist, and open.
If we're using a whole avocado,
we'd hold the avocado like this, take the knife,
here, bang, split, lift the stone out.
We're only using one half,
so to stop it going brown, a little squeeze of lemon juice,
a little rub 'round there, wrap that in cling film,
and that there can be--
- You serious that stops it getting brown?
- That stops it going brown.
Bananas do go brown, but when they go this brown
they're actually great for your smoothie.
- Where do you draw the line with a brown banana,
'cause my father-in-law once ate a banana
that was so black he pretty much had to drink it.
- I mean that there, that's gonna be pureed up,
and that there be absolutely fantastic in your smoothie.
Now I've got a spare one there.
That's not really gonna last the next day.
So what I do, I peel that, and put that in the freezer.
And then that actually can be my smoothie for the next day.
Cloth on top just to help stop anything jumping out.
(whirring)
And there we go, that's our banana, and our avocado.
And as we said, there is no absolute recipe.
It's how you like it yourself.
So we could add our remaining apple juice,
or if you like it quite thick, then away you go.
- Can I give it a whiff?
That smells more fruity than vegetable.
- Yeah, believe it or not just adding that banana
and the kiwis there just balance out that iron richness.
But that there is where I would say
is our basic green goblin.
There we go, bottles up!
- You know this is my first ever fruit and veg smoothie.
- Really!
- You believe that, 34 years old.
- Well, it may be your last if you don't like it.
- All right, I'll give you the honest truth.
You know what, that is actually really good, isn't it!
- It's not too shabby is it. (laughs)
- Fair play, Hayden.
I'm not gonna lie, that's amazing.
The reason why you were doing three Grand Tours in a year,
that wasn't just for sheer joy but you were also raising
money for a Cure Leukaemia.
- So the recipe book is supported by my business,
BaxterStorey, so that meant that 100% of the book sale price
will go to the charity, so quite unique.
Face Publishing, done some fantastic books,
and it's out at the end of November.
- Right, Hayden, thank you so much for showing us
the green goblin which is
remarkably tasty, I love it! - Green! (laughs)
And got no goblins either! (laughs)
- No, no, it's vegan.
Now there's gonna be plenty more from Hayden coming up
on GCN as well, so make sure you stay tuned for that.
Also subscribe to GCN if you don't already,
and that's completely free, and then we've got
quite a few cookery videos already on the channel.
One from a pro cycling chef, or as in, she's a chef
that cooks pro cyclists, Hannah Grant,
so why not check out one of her recipes just down there.
Or for one that I actually concocted,
my own power breakfast, which is tasty
but probably not quite as good as this.
- Or nutritious.
- Certainly not as nutritious, that one is just down there.