Please note: all clinics will be closed 29/3/24 - 1/4/24, except Physio services at Stepney, which will be open 8am - 12.30pm on 30/3/24, and Hydrotherapy classes at Welland pool, which will also be open on 30/3/24.

Delicious strawberry, mulberry and blueberry smoothie garnished

Recipe of the Month + bonus recipe

Did you overindulge over the Christmas period?

This delicious smoothie is ideal for the post holiday period and is delightful on a hot afternoon.

Plus, see our bonus recipe further below!

Berry Banana Smoothie


• ½ cup berries (either fresh or frozen e.g. strawberries, blackberries, etc
• ½ banana
• Ice cubes
• Honey to sweeten
• 15ml water (add more if required)


Add all the ingredients above into a blender and process until you reach the desired consistency.

And for those of you still wanting to hold onto Christmas… 🎄

Reindeer Gingerbread Biscuits

Courtesy of Tim Payze’s late Nana ❤️


• 3 cups plain flour
• ½ tsp baking powder
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp ground cloves
• 125g unsalted butter
• ¾ cup golden syrup
• ½ cup brown sugar
• 1 egg

For decorating:
• Melted milk chocolate
• Milk and white choc melts
• Milk and white choc bits
• Raspberries sweets


  1. Sift flour, baking powder and spices into a medium bowl. Melt butter, golden syrup and brown sugar
    together until smooth. Add to flour mixture with egg and stir until combined. Divide dough in half, wrap in plastic wrap and chill for 20 minutes.
  2. Preheat oven to 180 0 C. Line 2 baking trays with baking paper. Roll out one portion of dough on a lightly floured surface until 5mm thick. Using the gingerbread cutters, cut out large shapes. Carefully lift onto trays. Bake for 12 15 minutes.
  3. Repeat with remaining dough. Scraps can be kneaded together, re rolled and cut. Completely cool all biscuits on a wire rack before decorating.
  4. Turn the gingerbread shapes upside down. Melt some milk chocolate until smooth and spread over each. Before chocolate sets, add white chocolate melts for the eyes and top with a choc bit (dip the base of the choc bit into melted chocolate for ‘glue’). Add a raspberry sweet for the nose.

⭐️ Fresh tip: You can also make nice gift tags or place cards. Cut out rolled dough into rectangles 8cm x 5cm and make a hole in one corner using the end of a skewer. Bake for about 8 minutes then cool and decorate.

Smoothie photo by jcomp | Reindeer cookie photo by gpointstudio

Sportsmed Logo