When I think of recent health trends, there are 3 that in my world have been growing with rapid speed, pushing aside the recent, now classics of vegan, gluten free and dairy free.
Raw, Green Smoothie and Coconuts are the 3 words I hear most when talking, dining and reading health food.
I love that these three words are out there, getting more people eating more greens is always a good thing. Usually high in plant based protein, foliate, and iron how can they not do good. And the more ways to incorporate them into our diets the better. I am very aware that some greens especially Kale, which is popular in smoothies is extremely hard on our digestion, even after liquidizing. I also find that my kids will run far away if I try to give them a smoothie with it or any other leafy green in it (no matter how much I disguise it). So for us Kale, although loved, is best kept to a fine shred and cooked into main meals.
So here, keeping up with trend is a Raw smoothie made on coconut milk. There is something a little youth inspiring, almost nostalgic about the choc, banana, mint flavour combo. The coconut milk and the rest of the ingredients stop this classic slipping completely into a classic retro blender spin.
Peas may seem a little rebellious as a smoothie ingredient, but they are sweet and flavour wise pair perfectly with mint, chocolate and coconut. They are also easier for us to digest than some of the other popular ingredients that can be found in a green smoothies, which should for digestion sake be blanched or steamed.
The addition of coconut milk isn’t just a flavour thing it also has a serious nutritious role to play. Without getting to science-y, our bodies are high functioning organs and need specific elements at specific times to function at it’s peak. Digestion and nutrient absorption is no different. There are certain minerals and vitamins that can only be absorbed and carried around the body with a fat. They are referred to in the nutrition world as fat soluble vitamins. The fat in coconut milk help the fat soluble nutrients in the green smoothie to be absorbed. It’s just another reason to love the coconut, but in moderation of course, it is still a fat with a high energy (however you measure that calories/kilojoules) count.
I made a big batch, poured it in a glass jar and kept it in the fridge to use whenever we felt like a little something sweet and filling.
Mostly it ended up as a smoothie bowl for my breakfast. Some of the Cacao smoothie in the base of the bowl, topped with toasted oats, coconut flakes, mixed seeds and a splash of cinnamon, Vanilla and a few Gogi berries.
Mint, Pea, Cacao and Coconut smoothie
serves 2 prep 5 minutes
1/2 Ripe Banana
1/2 cup Baby Peas (frozen)
4 Pitted Fresh Dates (medjool)
4 mint fresh leaves shredded
2 dessert spoons Raw Cacao
1/4 cup Almonds
1 1/2 cup Coconut Quench or 1/2 coconut milk & 1/2 milk of choice
handful of ice
Raw cacao nibs and baby mint to garnish
Place all the ingredients into a blender or liquidizer and blend for 1-2 minutes until smooth and creamy.
Pour into you glass, top with cacao nibs and baby mint
And drink, enjoy and love.
If you can’t find fresh dates just use dried.
Coconut quench is a new-ish product available from major supermarkets here in Australia, it is found in the milk isle.
Raw cacao and cacao nibs are available from health food stores and online