We finally had a break in the crummy weather here in Portland, and were blessed with not one, but two 80-degree days in a row! It’s been a rough spring (and winter) here with record amounts of precipitation and we’ve all been starving for the sun. Kinda weird to feel 80-degrees though when we haven’t even hit 70 yet this year, and have been consistently experiencing weather in the 40s and 50s. But man, it feels good and I’m actually sitting outside as I work on this post!
Anyway, I think the sun inspired me to whip up this tropical treat (that, and fresh champagne mangos were on special at New Seasons). It even seems like you’re eating sunshine with this one, and that makes me feel happy. I added turmeric for a dose of antioxidants and grass-fed collagen for some gut-boosting nutrients. This recipe would also be lovely with frozen pineapple (as an addition or instead of the mango).
Cheers and enjoy!
- 2 fresh mangos, peeled, chopped and frozen for at least 24 hours (or buy already frozen)
- 1 medium just-ripe banana, peeled, sliced and frozen for at least 24 hours
- 3/4 cup full-fat coconut milk (I like this brand, which has no gums)
- 1 tsp pure vanilla extract
- Pinch of sea salt
- 2 Tbsp grass-fed collagen powder (I used this brand, but like this one too)
- 1/2 – 3/4 tsp ground turmeric (I liked it with 3/4 tsp, but use 1/2 if you’re not sure)
- 3-4 Tbsp sliced almonds
- Add frozen fruit to the food processor with the coconut milk and vanilla. Blend until smooth, scraping down the sides and re-blending, as needed.
- Next, add the sea salt, collagen, and turmeric. Blend until well mixed.
- Scoop mixture into a large bowl and mix in the sliced almonds. Freeze for a couple hours if you want it to firm up a bit more or enjoy right away
Yields: 2-3 servings
It wouldn’t be St. Patrick’s day without something green and I’ve got just the green thing for you. No green dye either. Fresh spinach is what gives this pudding its beautiful green color and no, you cannot taste it. The pistachios add a little bit of green too.
This pudding is not to be confused with the extremely processed, boxed pistachio pudding you may have grown up eating, so don’t expect that flavor. I will admit that I did enjoy said pudding as a kid though and even remember buying boxes of the instant stuff for myself as a teenager. Ick. Meanwhile, the banana acts as the sweetener in this pudding and it was enough for me, but if you want it sweeter, feel free to add a little raw honey, maple syrup or even a couple dates. Also, this is a thicker pudding and more mousse-like in texture, but if you want it thinner, experiment with less gelatin.
Oh, and I am back from Iceland as of late Monday night. It was an incredible trip and we loved it there! I will share more about that soon. In the meantime, follow me on Instagram if you want to check out some of the photos and videos from our Icelandic vacation.
Cheers and happy St. Patrick’s Day!
P.S. Anyone else excited about eating corned beef and cabbage today?!
- 1 13.5 oz can full-fat coconut milk (I used this brand)
- 1 small just-ripe banana (yellow with no spots)
- 4 cups loosely packed fresh spinach
- 2 tsp pure vanilla extract
- 1/2 cup roasted and salted pistachios, shelled
- *Scant 1 Tbsp gelatin, preferably grass-fed (I recommend this one or this one)
- Extra pistachios, chopped, for garnish
*Experiment with less gelatin if you want a thinner texture. I personally like the hybrid pudding-mousse texture, but make it how you want it.
- Pour about 3/4 of the coconut milk into a high-speed blender container. Then, add the vanilla, banana and spinach. Blend until totally smooth.
- In a small saucepan, heat the remaining coconut milk over low heat. Once warm, whisk in the gelatin and continue whisking until dissolved.
- Pour the gelatin mixture and pistachios into the blender and mix about 20 seconds or until mostly smooth (I like to keep some coarse pieces of pistachio).
- Pour into desired-size ramekins and place in fridge to set for 1-2 hours. Before serving, add chopped pistachios for garnish, if desired.