A Festive Smoothie: Mango and Raspberry Smoothie with Hemp Seed Oil

It's that wonderful time of year when the cicadas trill in high pitched notes in the gumtrees, and hot, sunny days are broken by the distant rumble of the approaching storm clouds. Claps of thunder boom across the sky, as white strobe-like flashes of lightning light up the dark clouds.

We can smell the rain before it arrives. Fresh, sweet and cool.

Each afternoon, heavy drops begin to fall before sunset, making 'ting-ting-tang' sounds on the corrugated tin balcony cover. The late showers nourish the earth, turn the rapidly growing grass a vivid green and water the various vegetables and herbs we have scattered about our steps and front garden in odd shaped terracotta pots. The passionfruit flowers begin to bloom as their long, curly vines reach out to claim the fence.

Long December days at our seaside home are always hot, sun drenched and occasionally humid before the storms arrive. The storms themselves are frequent, occasionally interrupting the power but usually they make the lights blink and the little dog pant.

Growing up by the sea during the summer was a magical time. We had six weeks of school holidays packed with long beach days, surfing at our local 'secret spot', scuba diving from the beach or boat, snorkelling at the entrance to the lake, enjoying summer barbecues, and fresh, sweet fruit. Rainy afternoons were spent crafting away bringing two dimensional pictures to life with paper tole, making Christmas decorations, listening to carols, eating dripping watermelon, sucking on mango cheeks and drinking smoothies.

Here's a little festive smoothie to brighten your Christmas morning. It's healthy, organic, vegan and filled with all the sweetness of summer fruits.

Mango, Banana and Raspberry Smoothie with Hemp Seed Oil
Serves 1 (but make more to share, it's delicious!)

Mango Smoothie:

2/3 cup fresh mango (frozen)
1/2 large very ripe banana
1/2 - 1 Tbs hemp oil
1/2 cup organic soy milk

Blend until smooth, pour into a large glass or jar.

Raspberry Smoothie:

2/3 cup fresh (frozen) raspberries
1-2 tsp light organic agave nectar
1/2 cup organic almond milk

Blend until thick and smooth. The frozen berries turn into a dark, rich magenta drink, the icy consistency of a thick slushie. The flavour is quite tart, and slightly nutty due to the addition of almond milk.

Spoon a small amount of the raspberry smoothie over the mango smoothie, just enough to cover the yellow fruit layer, then pour in the rest. Decorate with raw almonds, chia seeds and fresh blueberries. Enjoy with friends and family after a long day at the beach.

It's important to use frozen fruit for a lovely thick drink. When I first made this smoothie, I had to leave several times to tend to Baby Love and so my raspberry smoothie melted... Needless to say, I wasn't able to 'build' the two different layers (it still tasted a treat though). Watch the YouTube link for the fun blooper at the end, if you feel like a bit of a laugh...

Hemp seed oil: packed with omega 3 and 6 fatty acids
Chia seeds: loaded with fibre, quality protein (about 14% by weight) and fibre
Almonds: contain the highest calcium content of any nut, are high in fibre and add the perfect crunch for this smoothie
Blueberries and raspberries: contain vitamin C and phytonutrients, which support our body systems.
Mangoes: rich in vitamin C (this mango serving contains approximately 2/3 of your recommended daily intake)
Bananas: contain high amounts of potassium and low amounts of sodium, making this fruit excellent for heart health.

Merry Christmas dear friends! May your day be filled with joy, laughter, music and the company of your loved ones.

Oceans of love,

Bella xx

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Quinoa Porridge

One thing I love about the cooler months is making creamy, hot porridge for breakfast.

I remember when my brother and I were very young, on wintry mornings before school my mother used to stir steaming hot oats, milk and a pinch of salt in a well-loved saucepan over her stove top as we sleepily dressed in our school uniforms (which my mother had sewn- She has always been a Jack of all trades and a master of, well all of them). She would scoop large gooey spoonfuls into three bowls, set them down in front of us at the table, then drizzle each creamy porridge with honey, thick cream or sprinkle with soft brown sugar before returning to the kitchen to pack our lunches.

I usually poured whole milk over mine and would savour every mouthful, whilst my brother gulped his down, virtually inhaling it as many boys tend to do.

Following breakfast, my mother would wrap us up tightly in our thick jumpers and hats to prevent the cold sea air from chilling us when she opened the front door for us to walk across the road to the bus stop. The first blast of salty air always seemed less daunting when Mum had carefully cocooned us in our protective coats.

Some mornings if she wasn't working, my mother would wait for the bus with us and if it were raining, she would stand with us under the cover of the balcony, holding my hand and asking about what I liked best about my teacher or what my friends and I played at recess and lunch time. With such wonderful memories and soothing breakfasts, it is no wonder really that I think humble porridge is one of the ultimate comfort foods.

When I first moved away to university, I distinctly remember waking abruptly one morning to my alarm clock that I had set to a local radio station to sound at 6:30AM. The radio presenter, a male who I imagined was in his fourties loudly boasted about how wonderful the day would be. Annoyed by the overly-cheery tone in his voice at six-thirty in the damn morning (I mean the sun would have barely broken through the sky above the hills of farmland oustide my window), I hesitantly slipped out from the warmth of my tiny bed, squinted in fear of the flicker of my bedroom light as I wrapped my beautiful blue dressing gown around my shivering body and pulled my tall ugg boots over my mismatched socks. I made my way slowly to the kitchen and made a beeline to the red box of rolled oats to make a bowl of porridge before packing my gym bag and text books for the day ahead. After stirring and inhaling the wholesome, hunger-inducing aromas of the glorious creamy oats, I ventured into the loungeroom, bowl and spoon-in-hand and drew the curtains. With my heavy lids barely open I sat in a chair overlooking the adjacent farm, only to discover it was snowing. Light, fluffy snow was descending slowly and magically from the morning sky and I suddenly realised at that very moment, with utter happiness that it was in fact Saturday.

Now that I'm in my twenties I have developed slight intolerances to some foods. Determined not to let cramping and discomfort deter me from feeding my porridge addiction (literally), I now make gluten free quinoa porridge. It takes roughly the same time to make and tastes simply delicious.

Quinoa Porridge

1 cup Rolled quinoa
2 1/2 cups soy milk
1/2 tsp vanilla extract or 1/4 tsp vanilla paste
1 pinch salt
Cinnamon or nutmeg
1 lady finger banana, sliced

Soak the quinoa for five minutes in water, then rinse and drain before adding it to a heavy based saucepan. Pour in the soy milk, add the vanilla, cinnamon or nutmeg (I tend to prefer nutmeg with banana and cinnamon with stewed apple toppings), and salt, then stir over low heat until the quinoa thickens into a beautiful porridge.

Serve immediately with freshly drizzled honey and perhaps a few slices of a sweet, ripe lady finger banana. I sometimes like to add more soy milk to my bowl too, it's entirely up to your personal taste.

Oh, and a little side note... I've used up the perishable soy milk in the fridge now so that's one less thing to worry about when I fly out of Sydney this Friday destined for Malaysia...

Porridge makes everything better.

Bella xx

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