Golden Smoothie Bowl
Mango season is almost over for another year, so we need to make the most of these nutritious tropical treats however we can. I generally increase the mango quota in the latter part of the season by buying in bulk, peeling them and freezing the cheeks, and then whipping them out to savour when we need some summer food lovin’.
They’re incredibly delicious frozen and blended to make a healthy ice cream for after dinner, but why wait until dessert when you can have a mango smoothie bowl for breakfast? I’ve added a touch of our golden anti-inflammatory spice, turmeric, as well as a dollop of coconut yoghurt for satiating fats, and a drop of honey and vanilla to sweeten the deal. Serve these delicious gluten free, dairy free, refined sugar free and vegan golden smoothie bowls with a sprinkle of granola and some extra fresh fruit, and summer is here all over again.
• 1 frozen mango cheek
• ¼ teaspoon or a pinch of ground turmeric
• 1 drop of vanilla
• 1 tablespoon coconut yoghurt
• 1 handful of ice cubes
• A touch of honey as desired
1. Place all ingredients in a high speed blender or food processor and blitz until creamy and golden; 2. Pour into a bowl and top with granola, fresh fruit and a dollop of extra coconut yoghurt to taste.
This delicious recipe was provided by local nutritionist and author of Seasons to Share, Jacqueline Alwill. For whole food catering, nutrition workshops and recipes, visit www.thebrownpaperbag.com.au.