Want to boost immunity? Blend up this creamy, vegan smoothie and start sipping!
OK, it finally got hot enough here for me to want to keep my Vitamix on the counter full time. When I have the luxury of going out on an afternoon run, I don’t really like sitting down and eating lunch afterwards (too many things to do!), but I’m down with drinking my lunch. Here’s what I came up with today: The summer version of my Coco-Mango Smoothie from Eating in Color. I’ll call this one Cantaloupe Coco-Mango Smoothie. Remix!
Byron Bay is a beach town south of Brisbane, Australia. I had the good fortune to spend a few days there during a six-month stint in the country in my early twenties. It was the perfect time to hang out with surfers and learn the proper way to cut up a mango: Using your pocket knife (or a sharp paring knife), remove the outer sides or “cheeks” of the mango,cutting fairly close to the seed, but avoiding the fibrous part of the fruit in the center. Use your knife to create a crosshatch pattern in the flesh of the cheeks, and then slice the resulting cubes into your mouth. Well, at least that’s what you do when you’re at the beach! It doesn’t matter if mango juice runs down your chin because the ever-present ocean is thereto clean you up in a jiff, mate. Turmeric intensifies the color of the shake and also offers anti-inflammatory benefits, so it’s great post workout. To boost the protein in this vegan shake, you can add a scoop of protein powder made from grains and seeds.
We’re really into avocados at my house. Between me, my husband, and my son, Leo, we eat several each week. They usually get diced and tossed into salads and tacos, or smeared onto bread, but it wasn’t until recently that we started to drink them. An avocado might not seem like a go-to smoothie component, but when it’s blended with ingredients that are sweet, it provides body and richness. With its super-high potassium content, it’s just the right thing, along with banana, to enjoy after a tough workout. If you want to make this a vegan smoothie, just omit the yogurt, or use cultured coconut or almond milk.
This sunny smoothie is excellent for starting your day or fueling up before a morning run. Mangos have two seasons, spring/summer and fall/winter, which means you can always find at least one variety at the store. Mangos needn’t be red to be ripe—just give them a gentle squeeze and if they “give” a bit, they’re ripe.
If there’s a bowl of ruby red cherries in front of me, chances are I’ll just sit and eat the whole thing. But occasionally I’ll restrain myself long enough to actually pit the cherries and use them in a recipe.
What’s better than a smoothie for breakfast? A smoothie bowl! For folks who would rather spoon their meal instead of sipping it, but want the benefits of a fruit smoothie, it’s the way to go. Plus it’s fun to add the toppings in a cool pattern.