Nothing gets us into the spirit of the holiday season like a tropical smoothie. That’s why we asked author, nutritionist and Endeavour graduate Lola Berry to create an exclusive recipe brimming with health benefits and tasting just like Christmas in a glass for the closest members of our community.
We hope you enjoy Lola’s fruity concoction as much as we did, and that you drink in those special moments with your loved ones over the break.
2 frozen bananas
2 frozen mango cheeks
1/2 teaspoon ground turmeric
pinch of cinnamon
pinch of nutmeg
handful of macadamia nuts, soaked for 2 hours or overnight, then rinsed
4 medjool dates, pitted
500 ml (2 cups) coconut milk
Method: Blend all ingredients and blend to a smooth consistency. Serve chilled. Top with cinnamon and desiccated coconut.
Who doesn't love a smoothie bowl during Summer? With so many combos and flavours to experiment with, this one sneaks in some extra veggies that are bound to make it a hit. Top it with your favourite fruits and other crunchy things like cereal and nuts to give you a more satisfying start to the day than a regular smoothie (because you can't down it 10 seconds!).
This beautiful Hibiscus and Rose Water Kombucha Jelly recipe was created by the very talented Endeavour Alumni, Georgia Barnes. Containing gut-friendly kombucha, these light and refreshing jelly's are perfect for summer.