madeleine lumley: banana

During summer, I crave nothing more than fresh fruit smoothies for breakfast. Aside from being a completely delicious and refreshing brekky option, they're incredibly versatile and they pack a serious nutrition punch. I'm constantly playing around with my smoothie ingredients - so many different fruits, different combinations of fruit, coconut water or almond milk, different powders, greens or no greens… I could go on. But I won't. Instead I'll leave you with this morning's creation, which turned out deliciously caramel-like and super-satisfying.

You'll need:

3 frozen bananas
1 mango

Blend these two up together, so they're nice and creamy (it may be tempting to just eat it all like this… I won't blame you)

1 tsp cinnamon
1 tsp maca powder
1 tsp mesquite powder
1 tblsp chia seeds
Coconut water/almond milk/water (entirely up to you, all are delicious)

Add all these tasty, super body-lovin' ingredients and blend it up. Add as much liquid as you want, until you reach your desired consistency - if I'm having a smoothie bowl, I'll use less liquid so it's nice and thick, but otherwise I probably add a cup or so of liquid.

I topped my smoothie with some raw buckwheat groats, which added a tasty crunch, but the possibilities of toppings are also endless (coconut flakes, more chia seeds, berries, cacao nibs… Get experimental!)

Sip away!

After a fabulous trip to the Bondi farmer's markets (photos to come!), and the purchase of a bottle of raw almond milk was made (how absolutely adorable is the milk bottle?!), chia pudding was calling out to me. My darling best friend Tess, who lives up at Byron Bay, is staying with me currently and had never had chia pudding before, so breakfast was decided upon. I made up the recipe for this banana coconut chia pudding as I went, hope you love it and eat it as quickly as we did! This serves two, but you can easily half the recipe.

1 and a half cups of almond milk
1 banana
5 tablespoons of chia seeds
4 heaped tablespoons of greek yoghurt
A few handfuls of shredded coconut
1 heaped tspn maca powder
1 heaped teaspoon of cinnamon (if not more... I love my cinnamon)
A big drizzle of honey (optional, but tasty)

Throw all ingredients except the chia seeds into a blender, and go crazy! Then add the chia seeds, and blend again. Pour into two glasses/jars, pop the lids on, and leave in the fridge overnight. To serve, we chucked a few almonds and some coconut flakes on our puddings. Devour!

The raw almond milk we bought was lovingly made by Inside Out Nutritious Goods, a Sydney-based small business specialising in almond milk. Aside from the drop-dead cutest packaging ever, this almond milk is divinely nutritious and the tastiest I've tried. Check out their facebook or their instagram.

(Me with my almond milk! Wahoo!)

Caramelly banana mango chia breakfast smoothie

Banana coconut chia pudding

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