The last two weeks here have been unseasonably, global-warmingly mild, and almost unrelentingly grey, often with drizzle, fog or — my personal favourite — ice fog. Grey, grey, grey. I think I saw the sun break through three times. It was a relief when the lower temperatures and snow returned; it’s still mostly grey, but at least it’s bright out.
In weather like this, we can be forgiven for stumbling out of bed half awake and not exactly inspired to whip up a big breakfast. This is the ideal time for smoothie making. Just throw a few ingredients into a blender, add some seedy things for protein and other nutritious goodness, and give it a whir.
I wanted to take today’s smoothie to the tropics. If I can’t be sitting on a beach sipping something with an umbrella in it, then dammit, I’m going to recreate that feeling at home. (Or, my idea of it, having never personally sat on a beach sipping something with an umbrella in it.)
How’d I do? Mission accomplished! Just look at this fresh beauty. Pineapple, orange, kiwi and mint leaves combine to create one almighty jolt to the senses. It’s bright, it’s bold, it’s enough to get you out of your pyjamas and into your walking gear.
After all, if we can’t change — or escape — the weather, we may as well embrace it.
Tropical Fruit & Mint Smoothie
© Marlene Cornelis/Urban Cottage Life 2017
A smoothie can make for a quick and nutritious breakfast or afternoon pick-me up. Just keep the added sweeteners to a minimum (there are none in this recipe!) and use protein-laden seeds or nut butters and some greens like spinach or herbs to give the beverage a nutritional boost. I also added ground turmeric to this one, for an anti-inflammatory boost and more colour. I find that using frozen fruits keeps the smoothie cold and thick without resorting to ice cubes.
- 1 small banana, broken into 2 or 3 chunks
- 1 seedless naval orange, peeled and divided into quarters
- 1 kiwi, peeled and cut into chunks
- 1 cup frozen pineapple chunks
- about 15 mint leaves
- 1 tbsp chia seeds
- 2 tbsp hemp hearts
- 1/8 tsp turmeric
- 1 cup coconut milk (I used the coconut milk that comes in a carton, not a can)
Put all the ingredients in your blender in the order listed above. Process on high until smooth.
Serve, and enjoy your trip to the tropics!
Great drink very appetizing…..
Thank you, Suzanne!
This looks lovely, Marlene! I like the way you slipped the turmeric in with the fruit. I’m constantly looking for more ways to add turmeric to my diet.
Thanks, Cathy. I’ve been starting small with the amount of turmeric I add, and will be working up to more.
Love your new look — this is the first I’ve seen it on the big screen!
Pop on over to my place when you have a moment. I’ve entirely changed my blog. Hoping to post there once/month.
Your blog is looking great — nice to see you back!
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