If you are craving a sweet but wholesome breakfast, then this recipe may be just for you!
Frozen green plantains take the place of ripe, frozen banana making this smoothie bowl FODMAP friendly; especially suited to those sensitive to fructose. Its also a good choice for those of us with Celiac disease, IBS, a wheat allergy or gluten sensitivity.
If you haven't tried raw plantain before I think you will be pleasantly surprised! Its firmer in texture than banana and less sweet (when green). Its gives a great texture and taste to smoothies.
This smoothie bowl includes spirulina. Spirulina is touted as a 'superfood' but I've used just a small amount of the powder here as it gives this smoothie a very nice blue colour.
I used mango, pomegranate, hibiscus, gem marigold, pansy flowers and kumquats to decorate my smoothie bowl. If you haven't had kumquats before, I encourage you to give them a try. They look like and taste like mini oranges...except that their skins are sweet and their insides are tart like orange rind!.. The great thing about them is that they are eaten whole. Unlike oranges, no peeling required!
For some added spice, I've added marigold flowers have a slightly tart, citrus taste which contrast well with coconut and plantain smoothie mix!
What fruit will you choose to decorate your smoothie bowl? You can unleash your creativity with your own toppings. I've listed out a few FODMAP friendly topping options to get you started.
If you decide to give this recipe a go, please share your thoughts, pictures and recipe tweaks. Good luck!
Notes before we get started!
FODMAP red, amber green rating reflects the total amount of Fructose (FTS), Lactose (L), Mannitol (M), Sorbitol (S), Galactooligosaccharide (GOS) and Oligos Fructans (FTA) in the TOTAL volume/weight of the ingredients used in the recipe.
This recipe makes approximately 1 large bowl or 2 medium bowls (medium bowl pictured) of smoothie.
I'm a big fan of simple recipes that don't need fancy equipment. For this recipe it does help to have a good blender.
Ingredients:
Method
Step 1.
Blend the frozen green plantain, coconut puree and spirulina until it has the consistency of ice cream.
Step 2.
Scoop the smoothie mix from the blender into a bowl.
Step 3.
Decorate with your choice of toppings.
Step 4.
Tuck in and enjoy!!
Disclaimer
I'm very passionate about the management of autoimmune conditions in a healthy way.
I speak with medical professionals, read journals, try and test new recipes to share with you and diligently undertake research online. That being said, as you know, each autoimmune disease, as well as any set of symptoms you may be experiencing are unique.
All information provided is in no way intended to be a substitute for professional medical advice. Always talk to your doctor or healthcare provider to ensure the appropriateness of any information in relation to your own situation.
And finally, please comment and share so we as a community better cope with our conditions by through growth and learning.