Tea Infused Mango, Ginger and Turmeric Smoothie Bowl

Tea Infused Mango, Ginger and Turmeric Smoothie Bowl with Toasted Cinnamon Buckwheat

I am always looking for ways to mix up my smoothie bowls and came across the idea of infusing the smoothie with a herbal tea.  It is super simple to do and by adding a small amount of chia seeds you still get the same thick consistency, but with an added herbal kick.  I paired Mango and banana with Pukka’s organic three ginger tea, which is a mixture of ginger, galangal and golden turmeric.  The tea is quite spicy so it gives a really nice heat to the smoothie and of course turmeric is the super food of the moment!  I decided to try out a new topping and made my own roasted cinnamon buckwheat, which brings a toasted nutty flavour to the bowl.  I am definitely going to keep experimenting with which these tea infusions and see what new flavours.  Maybe you have some good suggestions??

Tea Infused Mango, Ginger and Turmeric Smoothie Bowl – makes one biggish bowl

1 Pukka Three ginger teabag

1 ripe banana

75 g frozen mango

1 tbsp extra thick coconut milk

1 – 2 tbsp chia seeds, depending how thick you like your bowl

1/2 tsp ground turmeric

For the toasted cinnamon buckwheat:

2 tbsp buckwheat

coconut oil

1/2 tsp ceylon cinnamon

Brew the tea as usual, but only use half the recommended water.  Leave the tea to steep for about 15 mins, so the flavour can develop.  Add the frozen mango, banana, coconut milk, tea, chia seeds and turmeric to a blender and blend until smooth and creamy.

Pour into a bowl and decorate.  I used fresh figs, blueberries and a drizzle of pomegranate molasses.

To make the cinnamon buckwheat, simply add a little coconut oil to a frying pan.  You only need just enough so your buckwheat won’t stick, maybe 1/2 tsp.  Toast over a medium heat for 4 -5 mins, stirring frequently, until the buckwheat begins to turn a golden toasted colour.  Take off the heat and sprinkle over the cinnamon and give the buckwheat a final mix.

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