Makes: 1 generous serving
This quick and easy recipe pays tribute to my awesome years residing in Sydney, in particular that time spent living by the beach at Bondi. How I loved that life. Jumping out of bed in the morning for a Bondi to Bronte jog and a quick dip before pulling on a (pin striped) suit and heels to jump on the 389 bus to Bondi Junction (it was the 389 wasn’t in Bondi peeps?) and heading off to my corporate job. I remember those days so clearly. I had a flat at North Bondi with a best friend. We have such happy memories of sitting on our balcony on a balmy Saturday night with a big bag of cheesy CC’s or Doritos and (cask) Yalumba chardonnay – before hitting the local clubs. Clearly a little has changed in the 15 (or so) years since.
Tropical fruits are so much affordable and resplendent in Sydney – I recall eating mangos like an apple back then.
1 cup coconut water
1 mango cheek
1 heaped tablespoon natural or Greek yoghurt (I use five:am organic yoghurt
1 dessertspoon ground flax seeds
1 dessertspoon chia seeds
1 heaped teaspoon maca powder
Juice 1/2 lime
Throw all ingredients into a blender and blend until smooth. Leave to sit for at least 20 minutes to allow the chia seeds to soften and thicken the smoothie.
For more simple, summery smoothie inspiration, you’ll find some scrumptious ideas in my eBook, A Nourishing Kitchen.