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.
Fruit of 1 large ripe MANGO, peeled, pitted, and diced
Finely grated zest and juice of 1 LIME
½ cup COCONUT BUTTER, such as Nutiva brand Coconut Manna
1 teaspoon ground TURMERIC
1 cup WATER
1 cup (100g) ICE, plus more for serving
In a blender, combine all of the ingredients and blend until smooth. Pour into 2 glasses over additional ice, if desired, and serve.
Fat 7.5g (Sat 6.1g, Mono 0.5g, Poly 0.2g)
Posted on Mon, January 6, 2014
by Frances filed under