It’s that time of year again when my parents avocado trees are dripping with fruit and the local markets are full of gorgeous avo’s ready for the picking. I’ve been filling my bag with them at the markets, for a very decent price, and I can’t wait for my parents visits when (hopefully) they come with arms full of them. Of course, nothing beats the simple avo on toast combination , and I can’t go past that. But when I have so many I look to other ways of including them in my diet. Smoothies are one of my favourite things and I don’t think a day goes by when I don’t have one. So it’s no wonder that the avo’s have ended up in my smoothies. They are perfect in a vibrant green smoothie, with lots of kale, mint, lemon and cucumber, adding a very welcome creamy texture.
Today I mixed it up with a very decadent shake, using the avocado to make the drink extra thick and creamy. This is the perfect breakfast treat or dessert. It’s packed with the goodness of raw cacao for that rich chocolate flavour, mesquite adds a lovely hint of caramel and is a good source of calcium & potassium as well as stabilising blood sugar levels and of course the hero avocado is high in vitamin K and healthy monounsaturated fats.
Cacao & avocado shakes
- 1 large frozen banana
- 1/2 large avocado
- 2 ice cubes
- 2 sprigs of mint
- 2 tbsp cacao powder
- 2 tsp mesquite powder
- 2 tsp almond butter
- 2 medjool dates, pitted
- 2.5 C unsweetend almond milk
Place the banana, avocado flesh, ice, mint cacao powder, mesquite powder, medjool dates & almond milk into a high speed blender. Blend for 1 minute or until thick & creamy. Pour into 2 glasses and top with an extra sprinkle of cacao & a few cacao nibs. Drink immediately.
Right now this is my go-to smoothie combo. If I could, I would have it for breakfast, lunch and dinner. And I just can’t stop raving about it! Apart from telling all my friends various times, I also thought I better not let you beautiful readers down and give you this super quick and luxurious smoothie, so you too can rave about it.
It’s packed with almond butter and chia to make it super thick and creamy while also providing you with a generous dose of good fats and a complete source of protein. Cacao powder adds a rich but subtle chocolate taste while also being a great source of magnesium, calcium, zinc, iron and potassium. Maca powder is an ancient vegetable that is great for balancing hormones, relieving stress and boosting energy with a delicious malt flavour. It is best to start with a little if you have not had maca before and gradually increase the amount to suit your taste. These ingredients really make this a super feel good smoothie far any day of the week! Plus blueberries and bananas, could it get any more super?!
Almond butter & Blueberry smoothie
serves 1 hungry soul for breakfast or 2 as a snack
- 1 C almond milk
- 3 frozen bananas
- 1 heaped tbsp almond butter
- 1 tsp maca powder
- 1 tsp raw cacao powder
- 1/2 tsp ground cinnamon
- 1 tbsp chia seeds
- 1/2 C fresh blueberries, to serve
- Dried rose petals, chia, cacao nibs and almond butter, to serve if desired.
- Measure and place all the ingredients, except the blueberries, into the blender in the order listed.
- Blend on high for 1 minute or until thick and creamy.
- Pour into 1 large bowl or two smaller jars and pop into the freezer for 5 minutes. The chia seeds will gel and make the smoothie extra thick.
- Meanwhile wash your blueberries and slice some in half. Prepare any other toppings you wish to include.
- Remove the smoothie/s from the freezer and top with the blueberries and (almond butter, chia, rose petals and cacao nibs).
- This smoothie needs a spoon!
Enjoy! Show me your smoothies on Instagram #goodnessgraciouskitchen
I am currently sitting out on the porch surrounded by palm trees and sipping one of these delightful drinks. It’s the perfect ending to a busy week at work. I’m also trying to make the most of the beautiful 30 degree weather we have been blessed with here and soaking up as much vitamin D as I can get.
This is my tropical version of the Lassi drink which originated from India. Lassi mean yoghurt drink and for this recipe I have used natural greek yoghurt. However, if you have an intolerance to dairy coconut yoghurt would work wonderfully.
Mango and mint Lassi
1 C frozen mango (we picked and froze our own during mango season)
1 C greek yoghurt (or plant yoghurt)
1 C water
1/4 C mint leaves
2 T shredded coconut
1 t fresh grated tumeric
Place all ingredients in a blender and blend until smooth. The drink should be lovely and thick and creamy.
Pour into glasses and garnish with mint.