Eating a diet of whole foods the come from the earth is about abundance rather than deprivation.
There’s this idea that eating ‘healthy’ means missing out on your favourite foods. We're here to prove that idea wrong!
These Choc-Top Smoothie Blocks are a prime example of how whole, natural foods can scratch that ‘treat itch’ while also being a punchy source of nourishment for both our bodies and our brains.
Seeing as our brains are made up of 60% fat, it makes sense that consuming good fats – particular anti-inflammatory omega-3 fatty acids – is essential for optimal brain health and can support a reduction in symptoms of depression.
For a refreshing treat on a hot summer’s day, our Holistic Health Consultant, Grace Lee, created this recipe using matcha, avocado and coconut cream for a delicious little break that provides essential nutrients doesn’t set us off on the blood sugar roller coaster.
Matcha is packed with antioxidants, helping your body detoxify with the free radicals.
Avocado micronutrient powerhouse high in healthy fats which support brain health.
Coconut Cream contains healthy fats which provide satiation, and is a good source of electrolytes.
However, like all sweet treats, these smoothie blocks are best enjoyed in moderation. While naturally sweetened it's important to know how much sugar you should be consuming to feel your best, particularly if you experience struggles with anxiety and low mood, as sugar can be one of the sneaky drivers behind brain fog.
Quick Chocolate Tip:
As a general rule of thumb, when it comes to chocolate, whatever percentage cacao is it, think of the remainder is sugar. So for example, if it is 33% cacao, 67% is sugar! We like to go for 80% of higher dark chocolate, avoiding milk chocolate altogether.
Makes 5-6 | GF, DF, EF, RSF
- 2 medium frozen bananas
- 1/2 small avocado
- 3 Tbsp coconut yoghurt
- 200mL coconut cream
- 1-2 Tbsp matcha powder
- 2 Tbsp chia seeds
- Optional: 1 kiwifruit, sliced
- 100g 80% dark chocolate
- 1 Tbsp cold pressed extra-virgin coconut oil
- ¼ Crushed pistachios
1. Blend bananas, avocado, coconut cream, coconut yoghurt, matcha and chia seeds. Pour into ice block moulds. If you want to, you can place the sliced kiwifruit into the moulds. Place in freezer for 2 hours or until frozen.
2. Once the ice blocks are frozen the whole way through, melt dark chocolate and coconut oil together. Dip blocks and then roll in crushed pistachios. Place on a plate and pop them back in the freezer to set.
If you have a go, let us know! We love seeing your BePure recipes. Tag us in your pictures @bepurebenwarren for your chance to be featured on our Instagram account.