I nearly always start a smoothie wth a banana. I like that it thickens the smoothie but also that it has so many healthy nutrients in one ingredient and it is so satisfying.
Today, however, I went for something different: dried mango. I love mango, it is my favourite fruit: I love the juiciness, the colour and most of all the smell! But it is difficult to find them here, they are nearly always expensive and unripe.
Like avocados, they have a tendency to go off before they ripen and so when I get the urge for mango, I generally turn to the dried strips. Still organic, but not so juicy – or so messy! They take a little soaking first, so you may want to soak them in a little fresh apple juice or with the chia seeds and quinoa flakes in the coconut water for half an hour while you do something else. (This is extra yummy if you use frozen mango).
Mangoes are a good source of dietary fibre, B6, Folate, Vitamins A, C and K (necessary for bone health), and Potassium. Quinoa is a complete protein, while chia seeds are rich in vitamins, minerals, protein and essential omega fats (see also 3 Cheers for Chias! for more info on these amazing seeds plus further breakfast bowl recipes). Brazil nuts contain selenium, which some people are deficient in. (See Love Brazils? Beware Potential Selenium Overload! to read more about the symptoms of selenium deficiency and also the dangers of over-consumption).
This isn’t a particularly arty breakfast bowl, but it is simple and healthy.
All ingredients are organic, vegan and gluten-free.
1 Cup Dried Mango, chopped
1 Tbsp Quinoa Flakes
1 Tbsp Chia Seeds*
3 Brazil Nuts
1 Medium Glass Chi Coconut Water
Soak the above for about 30 minutes in the blender.
Blend and pour into a bowl and top with sliced apple and a sprinkling of dried coconut.
Some smooth jazz today with some stunning natural photography.
(Ps If you’re reading this via email, you’ll have to go onto the blog to play the video)
Have a great day!
Copyright: Chris McGowan