Fairtrade ‘Pina-Cocoa-Lada’ Smoothie

Fairtrade Breakfast Recipe

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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

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Ingredients:

  • 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

Method:

  1. Throw all the ingredients into the blender, except for the liquid and sweetener
  2. Pour in the coconut rice milk, or whatever you are using, to sufficiently cover the mixture. Blend well.
  3. 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.
  4. 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.
  5. 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

 

 

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