Fairtrade Breakfast Recipe
This recipe came about one Saturday morning in an attempt to get my children to enjoy some avocado goodness, whilst treating them to a healthy chocolatey treat. They loved it! It makes a fantastic luxury breakfast drink for anyone who loves chocolate, either on its own or with a wholesome bowl of porridge or a poached egg maybe. The recipe below is a rough guide and you may adapt it to your own style, adding more coconut or pineapple for that full Pina Colada experience (minus the Bacardi!). I always add cold pressed oils to smoothies especially flax or hemp (and more recently evening primrose oil) it’s is a good way to obtain a daily dose of omega’s, especially if you don’t eat oily fish 2-3 times a week. Make sure you get hold of Fairtrade ingredients such as cocoa, bananas, avocados, and pineapples, that way you not only help yourself but people in developing countries too! I also choose organic ingredients – better for the soil and you.
Difficulty rating: Easy
Equipment: 1.5 litre blender (or reduce quantity). A powerful blender works best. Makes 4-6 glasses
- ½ medium sized pineapple (chop off the outer husk with a sharp knife. Slice vertically into 4, then cut out the core, roughly chop into chunks), keep a slice to decorate.
- 1 Fairtrade banana OR 1 Fairtrade small (or ½ large) avocado
- 1-2 tablespoons of Fairtrade cocoa powder (if you are a dark chocolate lover go for 2 tablespoons)
- 1-2 tablespoons of 100% pure almond butter (no palm oil or sugar added is best)
- Liquid – I use rice coconut milk for that tropical twist (enough to cover the mixture to take up to roughly 1-1.5litres)
- Sweeten – if not using a banana you may wish to sweeten. Try: ordinary or medjool dates/agave syrup/honey, (I use a teaspoon of Truvia with some agave or dates. Dates have nutrients in them, Truvia is calorie free but on its own can have a metallic taste)
- Optional – 1-2 tablespoons of the sticky coconut mixture from a tin of coconut milk (refrigerate the remaining coconut milk for another recipe)
- Optional – 1 tablespoon of cold-pressed hempseed OR flaxseed oil
- Throw all the ingredients into the blender, except for the liquid and sweetener
- Pour in the coconut rice milk, or whatever you are using, to sufficiently cover the mixture. Blend well.
- Now the rest is a case of trial and error and to your preference. If the mixture is too thick add more liquid, this could be up to 1.5 litres. The result should be a drink you can sip through a straw.
- Now if you went for the avocado and not the banana you may want to sweeten to taste. I usually go for half to a full teaspoon of Truvia (it doesn’t mess with your blood sugar levels) plus a date or some agave syrup (although they are both fructose sources they are less acid forming/addictive than sugar, dates also have some nutrients in them). So far the recipe is vegan, but you could add honey if you wish.
- Serve up in your favourite glass with a straw and a slice of pineapple. Enjoy!
Dietary/nutrition: Vegan if not using honey.
Protein – almond butter, carbohydrate – fruit, good fats – avocado (if using), oils, coconut. Pure Cocoa is high in antioxidants e.g. 10 x more than blueberries, it can reduce blood pressure, prevent bad cholesterol and balances your blood sugar – being a rich source of magnesium and chromium. Eating magnesium rich almond butter with fruit helps reduce sugar cravings. Omega 3 oils have been discovered to possibly reduce the risk of Alzheimer’s disease. Pineapple is alkalizing providing vitamin c and manganese. Bananas are rich in potassium. Avocados are rich in good fats vitamins B, K and E. Eating good fat helps to absorb fat soluble vitamins such as A, D, E and K.
Recipe by Orietta Houghland