Ingredients (Serves One) 1/3 large ripe pineapple
1/2 large ripe mango
50ml fresh apple juice
2 fresh apricots
5 fresh strawberries
2 fresh sweet plums
1 handful of fresh blueberries
Tiny pinch of magnesium
Ingredients (Serves One)
1/3 large ripe pineapple
This is a lovely sounding dessert recipe from one of my friends on Facebook….
It also chimes well with the article that I just wrote on fibre. (Great minds think alike)!
One little comment – other than B12, I do not take supplements. Jen suggests that you add some magnesium to this. I will leave that up to your judgement. For me personally, I would not, as I believe that I get all the vitamins and minerals my body needs from the food that I eat.
Over to you Jen…
I very rarely juice or smoothie fruits and vegetables. Our bodies need fibre and it comes in two forms, soluble and insoluble. Insoluble fibre is like a scouring pad and helps get rid on the junk loitering in our intestines. Soluble fibre on the other hand attracts water and forms a gel, which slows down the digestion process so this fibre gets digested lower and deeper in our gut. This means that the payload of minerals, micro-nutrients and vitamins this fibre carries gets delivered where it works best.
The problem when we juice or make smoothies (particularly with frozen fruit) is we damage the structure of the soluble fibre which means that some of it’s vital cargo misses its target.
A fruit and vegetable gazpacho is the perfect compromise. You get a unique blend of flavours and because the majority of the fibre remains it’s far more filling than a straight juice or smoothie.
To make this particular fruit Gazpacho begin by roughly chopping your mango and pineapple and adding your apple juice.
Blend but only lightly. Don’t try to make a puree as the mix needs to remain pretty rough and chunky.
Chop up your apricot, strawberries and plums into small pieces. Halve or quarter your blueberries. Add all the cut fruit to your mango and pineapple mix, fold in and serve!
Tip: If you eat it very chilled it tastes less sweet so if you’re looking for a sweet blast serve it at room temperature