It’s January, it’s freezing cold and blowing a gale that is shaking the rafters and here I am writing out a recipe for a frozen smoothie! Well, the reason is, we did an inventory of our freezer because we just couldn’t squeeze any more into it, and I was astonished at how much frozen fruit there was in there. No wonder there was no room! I have a habit of saving some of the summer fruits and freezing them for the winter when they’re not available or very expensive, but inevitably they get covered with other foods and I forget about them.
I found lots of frozen mango and frozen banana, I had a passionfruit in the bottom of the fridge that was too small to use on its own and in danger of going off before long, so in the blender they went.
The colours are uplifting in these grey January days of endless rain and winds and this smoothie is full of antioxidants to help ward off winter viruses. I love the smell of passionfruit, so delicately subtle but cheering. It has plenty of protein too for a post-workout drink, it’s quite thick though, so you may want to add more coconut water.
(Vegan, Gluten-free, can be Nut-free if you substitute with seeds)
Half a Frozen Mango
Small Frozen Banana
2 Tbsps Buckwheat Flakes
Approx. 200mls Coconut Water
1 Tbsp Pulsin and Beond Pea Protein Powder*
Small handful Cashew Nut Pieces
Heaped Tbsp Live Soya Yogurt
Blend all ingredients except for half the passionfruit which is served on top of the smoothie along with any reserved juice.
Enjoy, then go and sit by the fire to thaw out! (With apologies to my readers in the southern hemisphere).
*I have recently begun using pea protein as an alternative to hemp protein powder, I ring the changes also with moringa powder and Vivolife Thrive for Her in Wild Berry flavour. Here is a £5 discount code for Vivolife products:
Apparently, your body can get used to the same brand and the same type of protein powder, so it’s best to alternate for optimum absorption.
(The candle burner was inspired by a mushroom and made by my 14 year old grandson).
Copyright: Chris McGowan