Tropical Smoothie is a refreshing, yet satisfying breakfast made of Persimmons toped with Quinoa Granola.
How do you feel about delicious PERSIMMON SOOTHIE with Quinoa Granola? Full of nutrients that will give you a boost in the morning or you can take it with you while on the go!!! You can make the granola ahead of time and store it in a sealed jar. It can last up to one week. It is always better to make your own, since that way is refined sugar free.
Persimmons are in season now, and even if they are not growing in Canada, they are sweet and juicy. Besides, the price is right too. I bought the whole basket for less than $5 CAN, so I will be enjoying this smoothie everyday this week. Tangerines are in season now as well and boy they are so yummy. I also bought dragon fruit for a very good price, but we only get the one with white flesh. Oh well. Hopefully someday I get to try the pink one when I for vacation.
If you would like to know more about the HEALTH BENEFITS of PERSIMONS, you can check this article: Top 7 Health and Nutrition Benefits of Persimmon. Also, they are usually two types of Persimmons in available on the market. The Fuyu, which is smaller and Hachiya that is larger. You can read more about them HERE if you like. They are many ways how to eat them but I personally prefer smoothies, therefore I have another recipe for you, the SUNSHINE SMOOTHIE. Both these smoothies will make you feel like you are on Topical Island and fill you up with energy.
I really hope you like this recipe simple yet delicious recipe and you will try it. Thank you for visiting and if you have any question or suggestions I would love to hear from you!
- Blender, baking pan, parchment paper
- 2 persimmons cleaned and cut into cubes
- 4 fresh squeezed juice with pulp from 4 tangerines or clementine
- 1/2 lemon only juice
- 1/2 cup coconut water
- 2 tbsp chia seeds
- 1 cup quinoa flakes
- 1/2 cup Raw pecans or nuts of your choice
- 1/2 cup almond flour
- 1/2 cup sunflower seeds
- 1/4 cup raw coconut oil melted above the steam
- 1/4 cup Maple syrup
- Himalayan pink salt to taste
- Blend all in a blender until smooth, except chia.
- Add chia and mix thoroughly with spoon.
- Fill your jars or bowls, top with granola and fruits.
- Preheat oven to 400F.
- In the meantime, grind pecans in a food processor (make sure they remain chunky).
- In a bowl, mix all ingredients thoroughly.
- Spread evenly on your baking sheets and press down with your fingers all the way to the edge. Make it flat as possible.
- Bake for 15 minutes until golden brown.
- Let it cool down for few minutes and serve.