It’s that time of the year again when I wish I was in the tropics. Laying on the beach with a (vegan) piña colada in hand, soaking up the sun and getting a good dose of vitamin D. Lounging the day away with not a care in the world other than what delicious dish I’m going to eat for dinner and weather to get a massage or a manicure.
You know what? I’d even settle for a day where I didn’t have to venture out in the cold!
The solid 6 months of winter is starting to wear on me. Anyone else? While there is an end in sight, I need a little escape! And while my budget doesn’t allow for a trip, I can certainly try and mimic the tropical feel with a few ingredients hiding away in my fridge and pantry.
And best yet, this treat comes together in a matter of minutes so you’ll be sailing to the tropics in minutes!
Now apart from the much-needed escape this smoothie provides, it’s packed with nutrition!
Pineapple: apart from the numerous vitamins and minerals, pineapple is also naturally high in enzymes which help to digest your food!
Coconut water: rich in electrolytes, coconut water is a super hydrator
Coconut oil: rich in medium-chain triglycerides to give you loads of energy and high in lauric acid for antibacterial, antimicrobial and antifungal properties
Flax seed– rich in fibre to help keep you regular and phytoestrogens to help regulate hormone levels
Spinach: rich in minerals to help alkalize your system
Coconut flakes: fibre and healthy fats
Protein powder (I used Oriya Organics): easily digestible plant-based protein
Greens powder (I used Oriya Organics): energy, chlorophyll, vitamins, minerals, pretty much everything!
Tropical Pineapple Coconut Green Smoothie (Vegan, Gluten-free, Sugar-Free, Raw)
Ingredients (1 meal or 2 snack-sized smooth)
1 frozen banana
1 cup pineapple
1/2 cup coconut water (or more to desired consistency)
I have exciting news! Remember my recipe for Frozen Tahini Banana Cups? It was featured in a post about tahini in the Huffington Post! Check it out here (hint: go to recipe #10)! I am not normally one to toot my own horn, but that’s just cool :)
There’s no real post over here today. Rather, I’d love to direct you all over to Uru’s blog, Go Bake Yourself. Uru is a charming, playful and down right hilarious little baker with a blog that hosts content well beyond her years. She posts the most mouth-watering desserts and tells humorous stories to accompany every one.
These bars are full of tropical flavours from the pineapple and coconut. The coconut flour, honey and coconut oil combine together to create a shortbread like crust that requires no baking and just melts in your mouth. The dried pineapple and coconut flour are sweet on their own meaning very little sweetener is actually needed! These are best served chilled for a refreshing dessert!
1 cup coconut flour
1/2 cup homemade almond milk (or store-bought)
1/4 cup raw honey
1/3 cup coconut oil, melted
1/2 tsp vanilla extract
1/4 tsp sea salt
2 cups dried pineapple, soaked overnight
3/4 cup pineapple soaking water
2 tbsp coconut oil
2 tbsp coconut flakes (or more)
The night before, soak the 2 cups of dried pineapple in water.
The next day, drain them and reserve the soaking water.
Set aside while you make the crust.
Line a square baking dish with parchment paper or simply grease it. The parchment paper will make them easier to serve though.
Process the coconut flour, almond milk, honey, vanilla and salt in a food processor until combined. Then with the food processor running add the melted coconut oil. (The mixture should have a dough like consistency now. You could also just mix this by hand in a bowl if you want. Press this dough into the bottom of your prepared pan. Make sure you really pack it in there! Refrigerate while you make the filling)
Rinse out your food processor if you used it and add the pineapple slices along with the soaking water. You may not need all 3/4 cup so start by adding about 1/2 cup. Process until smooth, adding more water if needed.
When smooth add the 2 tbsp coconut oil while the processor is running and process until combined. This will help the filling stay more solid!
Pour the filling on top of the shortbread base and smooth the top. Sprinkle the coconut flakes on top. Chill in the fridge for a few hours until set. When ready to eat, cut into bars and serve! Store in the fridge for about a week.