Tropical Smoothie is a refreshing, yet satisfying breakfast made of Persimmons topped with Quinoa Granola. It is also a perfect snack to go, whether for work, school, or gym.
How do you feel about a delicious Tropical Smoothie with Nutty 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 every day this week.
Tangerines are in season 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 available on the market. The Fuyu, which is smaller, and Hachiya which is larger. You can read more about them HERE if you like. There are many ways to eat them but I personally prefer smoothies, therefore I have another recipe for you, the SUNSHINE SMOOTHIE. These smoothies will make you feel like you are on Topical Island and fill you 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 questions or suggestions I would love to hear from you!
TROPICAL SMOOTHIE
Equipment
- Blender
- baking pan
- parchment paper,
- 2 X 8oz jars
Ingredients
- 2 persimmons cleaned and cut into cubes
- 4 tangerines or clementins fresh squeezed juice with pulp
- 1/2 lemon only juice
- 1/2 cup coconut water
- 2 tbsp chia seeds
- NUTTY GRANOLA
- 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
Instructions
- 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.
- NUTTY GRANOLA
- 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.
