Malty-Maca, Mango & Coconut Smoothie

Written by on April 2, 2014 in Food, Drink & Nutrition, Health with 0 Comments
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Trinity Bourne |Trinityskitchen

Maca-Mango-Coconut-Smoothie-MEDIn a culture that tends to bombard us with pollution, free-radicals, electro-smog and a myriad of vibrational lowering stress, I love to know that every morsel of what I eat is supporting my health and helping keep my vibration high. I love starting off the first meal of the day with a fresh juice or smoothie, loaded with nutritious gems.  Below, I’m sharing a recipe for my malty-maca, mango and coconut smoothie that delivers a plethora of amino acids, minerals, vitamins and anti-oxidant properties.

So what is maca? Maca is an incredible plant, growing at extremely high altitudes (7000ft and above) in the Peruvian Mountains. It’s very hardy, surviving in a place where little or no other foods grow (which already tells me that it has some very noteworthy properties to offer). It has adaptogenic properties, which means that it helps you cope in stressful situations – physically, mentally and energetically. It’s well known for supporting and regulating the endocrine system in both men and women. The endocrine system is responsible for healthy functioning of hormones (which are essential for regulation of energy levels, digestion, brain function, the nervous system, fertility and wellness in general). Women have noticed that it helps to balance hormones reducing menopausal and pre-menstrual symptoms, whilst men have observed that it helps support fertility and sexual functions. It’s an all round gift.

So here’s how I make my ‘Malty-Maca, Mango & Coconut Smoothie’…

Ingredients:
1/2 large mango
1 ripe banana
150ml plant based milk
1 tablespoon maca powder
1 heaped tablespoon dessicated coconut
1 tablespoon coconut cream

  1. Peel fruit and blend all ingredients together. I like to use a hand (immersion) blender to save on washing up. Use whatever you have available. You don’t need a particularly strong blender for this tropical medley.
  2. Save a few sprinkles of dessicated coconut to garnish the top and serve for breakfast.

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