As some of you will know, smoothies are a regular breakfast item in the Tin and Thyme household. They are a tasty way of packing in a lot of healthy nutrients and generally keep us going for hours. It was not until I had a conversation with some fellow food bloggers yesterday, however, that I heard about the smoothie bowl. As soon as the concept was explained, I realised that smoothies in a bowl were quite a different thing to smoothies in a glass.
Grapefruit is grown in many places and although there’s plenty of sunshine here at the moment, Cornwall isn’t one of them. Florida, however, is a different story. Citrus fruit thrive in Florida’s sub tropical climate and grapefruit have been grown there since 1823. Many of us in the UK blame rain and cold weather for making us feel dull and unproductive in the winter, but perhaps we just need some of that captured sunshine to give us a much needed boost? Cue sunshine grapefruit smoothie.
As some of you may have gathered by now, I’m in thrall to my Froothie high speed blender. It gets used virtually every day and makes a wonderful job of finely blending the most unlikely of ingredients and making them silky smooth. Have a look at my nettle smoothie if you don’t believe me.
I’ve said it before and I’ll say it again. I am having such fun with my Froothie power blender. Mostly, I’ve only used it so far for making smoothies, but smoothies I’d never have been able to make in my old blender. I’ve already posted about my kefir raw cacao and goji berry smoothie. Today I thought I’d try a spring tonic nettle smoothie.
I have to come clean here: making avocados into a smoothie seems a bit of a waste of a good avocado to me. I love the texture and flavour of this princely fruit but actually like them best just as they are, on toast or with slices tossed into a salad or mashed up in guacamole or this avocado and egg dip. But when an octet of Peruvian avocados winged their way to me it seemed like an ideal time to experiment.
Intuitively a dairy-free option seemed like the way to go. Ideally I would have used coconut water as the liquid, but I didn’t have any to hand. I had a look at coconut and almond milk options, but they were all full of sugar, vegetable fats and other additives. If only I’d read Janie’s post on making your own almond milk before going ahead, but I didn’t. In the end I resorted to a tin of coconut milk. To keep things as Peruvian as possible I used maca and raw cacao powder both grown in Peru. The maple syrup, oats and banana may have come from a different continent, but honour, I felt, had been served.
Talking of serving, how did the smoothies turn out? Really rather well. Thick and creamy, rich and chocolatey, healthy too; we had them for breakfast and they kept us going for several hours. Result.
- 1 large Peruvian Hass avocado
- 1 large banana – peeled
- 2 tbsp rolled oats
- 1 tsp maca powder
- 1 tbsp raw Peruvian cacao powder from Indigo Herbs.
- ½ tin coconut milk (fresh would be best)
- 2 tsp (or to taste) maple syrup
Prep time: Cook time: Total time: Yield: 2 large or 4 small glasses
You’ll find the recipe for a rather delicious dairy-free tropical smoothie with coconut, mango & banana at the bottom of this post. But I’m starting off with a look at a few raw products that are currently available. Whilst I’m not quite at the forefront of raw food consumption, it does make up a part of my diet and I don’t just mean salad leaves. I’ve been a fan of raw chocolate since long before I started this blog; the concept of raw chocolate and other sweet treats that are actively good for you is one I find most appealing. Unlike cheap chocolate bars, I find these satisfy quite quickly and I’m unable to gorge myself on them.
Our supply of raw milk is back and we are stupidly excited about it. We lost it over a year ago when our local food shop closed. We can now buy it again at our local pannier market. This means I am now able to make raw food smoothies, which feels like a nice healthy start to the day. I add various ingredients to a basic mix, but this one involves a raw chocolate and almond spread. It makes for a nice breakfast treat and a change from our normal toast.
I’m entering this into Javelin Warrior’s Made with Love Mondays – it may not have taken long to make, but it was certainly made with love.
- 750 millilitres raw milk
- 1 large or 2 small bananas
- 1 tbsp chia seeds
- 2 tbsp raw chocolate & almond spread
- 2 tbsp rolled oats
Total time: Yield: 1 litre – fills 2 ½ litre glasses or 4 ¼ litre glasses
Although I can often be seen running down the road with a piece of toast in my hand first thing in the morning, I have had a bit of a love affair with breakfast smoothies recently. Packed full of healthy and delicious ingredients, they can be a great way to start the day. If I’m at home on my own, I sometimes have one as an easy lunch option. Normally I use milk, but when given the opportunity to try some unsweetened Almond Breeze recently, I thought I’d take the chance to reacquaint myself with almond milk.
Made from Californian almonds, Almond Breeze is dairy free and soya free. It is very low in calories with only 14 per 100 ml, making it ideal for those on the 5:2 fasting diet. 100 ml also provides 15% of the recommended daily allowance for Calcium.
Foodies 100 set a challenge to come up with an “easy to make but incredibly scrumptious breakfast smoothie”. Well, I had this one sorted without even having to think about it. I’ve honed my matcha smoothie to the point of perfection and for optimum nutrition, it was just a matter of swapping the dairy milk for Almond Breeze.
This is how I made:
Matcha and Banana Superfood Breakfast Smoothie
- Soaked 2 tbsp of porridge oats and 2 tsp of chia seeds in a litre of unsweetened almond milk (Almond Breeze) for 15 minutes so that the oats and chia would swell and thicken the smoothie.
- Added two chopped fairtrade bananas, 1 tsp matcha powder and 2 tsp honey (I usually use Cornish honey, but I had been sent some Beech Forest Honeydew from the New Zealand Honey Co, so thought I’d use that to give an extra boost with its 10+ pre-biotic factor).
- Whizzed this in a liquidiser for a couple of minutes until smooth and frothy.
- Poured into 2 large glasses and topped with shavings from a bar of 100% chocolate.
Pure breakfast bliss and so simple. It was thick and frothy, just as I’d expected. The matcha green tea gave a pleasant green colour and infused the smoothie with its distinctive taste and high density of antioxidants. The chia seeds gave a lovely speckled look and added additional powerful nutrients. The chocolate on the top gave a real burst of intense cocoa with every sip and without the addition of sugar is super healthy too. For a vegan alternative, the honey could easily be replaced by date syrup or agave nectar or left out all together.
Disclaimer – I was sent two litres of almond milk to try. As always, all opinions expressed are my own.