This bowl has been on repeat at my house as I’ve recently become infatuated with using frozen sweet peas in my smoothies as an alternative to fruit. Over the years I’ve tended to favor low sugar smoothies, shying away from using banana unless my smoothie is meant to be a treat. I’ve been doing mostly berry-based smoothies for a while. Blueberry, strawberry and blackberry most commonly. But recently my craving for peas in all forms (snap, sugar, english etc.) has had me throwing them into my smoothies of all things.
It sounds weird.
And it tastes slightly odd, I’m not gonna lie.
But contrary to what I initially assumed, frozen raw sweet peas are really pleasant in semi-sweet incarnations. And they blend wonderfully well with tropical fruits! Mango is my current favorite pair with sweet peas. But I’m excited to try a blend with papaya or dragonfruit.
Sweet peas (as the name suggests) are mildly sweet with a fresh vegetal flavor and no bitterness or tannins. Beyond being a balanced source of protein, fiber and complex carbohydrates they’re also a good source of Vitamin K, manganese, folate, B Vitamins, zinc, magnesium, iron and potassium. In fact, after reading up on pea nutrition it’s no wonder I’ve been craving it! I tend to be low in a number of essential minerals and B vitamins. Intuitive eating strikes again!
This is a great beginners green smoothie thanks to coconut milk and tropical mango.
Or if you’re like me and you’re a heavy hitter swamp drank sipper than this mango smoothie is a natural addition to your weekly rotation!
Load this mango smoothie bowl up with your favorite add-ins. Go hard on spirulina or nut butter, add adaptogens, throw in your favorite (neutral-flavored) protein powder. Personally I tend to add maca and ashwagandha, a raw vanilla protein blend I get from Wegmans in bulk, a touch of matcha green tea powder, spirulina and chia seeds. I have been using Pacific Foods Organic Unsweetened Soy Original and I like the creaminess and mildness of that particular plant milk.
A little note: some frozen mango is less-sweet and complex tasting, possibly because it’s frozen when not fully ripe. So if you really want this smoothie bowl to be killer I suggest freezing fresh ripe mango. Ripe mango is typically tangier, sweeter and more floral than the pre-frozen stuff. That’s what I’ve been doing for my own mango bowls at home.
And here are some links for ya! Just some brain food (and entertainment) to nosh on.
“Want less and you will always have enough…. A man’s appetite can be hearty, but a woman with an appetite is always voracious.” A striking, beautifully written essay about learning how to stop minimizing yourself and start having a real appetite for life.
And a few drool worthy recipes this week: Buffalo Cauliflower Salad with Tahini Ranch, the REAL Low Mein, Green Borscht, Chilled Golden Soup with Sungold Tomatoes, Super Pink Roasted Beet and Rice Salad.
*Full disclosure: I’m Pacific Foods Non-Dairy Ambassador for 2017. This post was not sponsored. All words and opinions are my own.