Girls, it’s Vegan MoFo time again! Can’t believe it’s been already a year since I started this blog. More than a year actually, since MoFo was in October last year if I remember correctly. 13 months have gone by, 62 recipes were added to this blog, as well as my Munich Guide and a travel section. Significant changes happened in my life and I learned so much, not only in the kitchen. Life has treated me well and I am truly thankful! But let’s not get cheesy, this is a vegan food blog after all.
The first prompt is called: ‘What is your favourite food? Make it and share!’. By the way I may or may not follow the prompts religiously this year. I’ll have to improvise a lot, since I’m – as always – short on time. That prompt was an easy one, I could basically live off smoothies. In a perfect world I wouldn’t need a kitchen, just a fridge, a freezer, and a blender. Nicecream and smoothies are my jam.
Of course you can just make the Mango Turmeric Smoothie and leave out the blueberries and yogurt if you want your smoothie for takeaway, or you just blend it all up together (careful, it will turn out brownish then, though). If you’re going to enjoy it at home, this is the way to go for a presentation that is easy on the eyes. The turmeric is the perfect boost for your immune system as we transition into the colder months of the year by the way!
4 tablespoon frozen blueberries
2 bananas, preferably frozen
2 medjoul dates
100 milliliter water
1/2 teaspoon turmeric
200 gram coconut yogurt
1. Spoon two tablespoon of the blueberries in each of your two jars and let them thaw for 20 minutes.
2. Add the bananas, mango, dates, water and turmeric to your blender and blend until smooth. Add more water if needed, but the smoothie should be thick and creamy.
3. Divide the coconut yogurt to your two jars and top with the mango smoothie. Enjoy!