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Split the cardamom pods in a pestle and mortar, extract the seeds, discarding the husks, then grind them to a powder. Roughly chop the banana and add to a blender along with the cardamom and the rest of the berry and spinach smoothie ingredients. Blend on a high speed until completely smooth.
Divide the muesli between 4 medium-sized glass jars or 2 large ones. Spoon the yogurt over the muesli in each glass jar. Pour the berry smoothie layer on top of the yogurt, top with chopped fruit of your choice.
Recipe from Green Kitchen Smoothies: Healthy and colourful smoothies for every day by David Frenkiel & Luise Vindahl (Hardie Grant, £15.00).
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