Mango Blueberry Smoothie

Mango Blueberry Smoothie is a simple, healthy rich dessert which will wake up your taste-buds and gives you instant energy. This is my go-to smoothie recipe, and is vegan and gluten free.

Since summer in India doesn’t seem to end anytime soon, indulge in this delicious mango blueberry smoothie. It’s full of natural fruit flavours and sweetness. It's a delicious and healthy way to start off a day, and the flavours that comes out from the drink is absolutely delightful.

This 7-ingredient recipe is totally refreshing for a hot summer day and is topped with finely chopped nuts. It’s creamy but light, and loaded with rich flavors and fresh fruits.

This blueberry mango smoothie is one of my favorites ever and is perfect for summer. It's a perfect breakfast smoothie for busy mornings and helps in maintaining good health.

This smoothie is high in fibre, potassium and a powerhouse of antioxidants. It’s full of vitamins and minerals, and has a quality source of protein which helps you feel full for hours.

Mango season would be totally deprived of it glory if you don't try this delicious mango berry smoothie. It is packed with nutrients and fresh seasonal fruits. You should definitely try this before the mangoes vanish from the market.

Mangoes are a versatile and an interesting fruit. You can add them in slushies, cakes, ice-creams, salads, smoothies, dips, pickles, or sweet-dishes. Though, I don't love mango so much but I love adding them in smoothies.

I've also added 1/2 cup of fresh blueberries. They are a popular summer treat which gives a fresh and crisp flavor to the smoothie. Blueberries are packed with various health benefits, and can make the smoothie more wholesome and nutritious, and, it's texture is extremely surprising.

After a bit of trial and error, I used some of the most healthful smoothie ingredients like -

Fruits - Mango, Blueberries
Thickener - Greek yogurt, Ice cubes (optional)
Liquid base - Almond milk, Water (optional)
Flavoring - Vanilla extract, Honey
Protein and Fats - Nuts and seeds for toppings

Toss the ingredients in, blend and you are all set! It’s super easy, super light, super refreshing and a very healthy smoothie recipe.

Hope you love this healthy breakfast smoothie recipe. Let me know in the comment section below!
Much love!
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IF YOU LOVED THIS RECIPE, YOU'LL DEFINITELY LOVE:

TROPICAL SMOOTHIE

MANGO BLUEBERRY SMOOTHIE

Serves : 2 People

Preparation time : 5 minutes

Total time : 5 minutes

Author : The Food Root

Ingredients

2 fresh ripe mangoes
1/2 cup fresh blueberries
1/2 cup plain or greek yoghurt
1/2 cup almond milk
1 teaspoon, vanilla extract
2-3 tbsp water (optional)
1 tsp honey or maple syrup
3-4 pieces crushed ice (optional)


Garnish with your choice of fruits, nuts and seeds.

I added -
2 almonds, crushed
2 walnuts, crushed
2 pistachios, crushed
1 tbsp, pomegranate seeds
1 tbsp, cantaloupe seeds

Method

1. Peel the mangoes & cut them into small pieces.

2. In a blender, combine mango chunks, blueberries, greek yogurt, almond milk, vanilla extract and water. Blend for 2-3 minutes, until smooth.

3. Add a little sweetener - honey or maple syrup, if you like.

4. Add crushed ice and blend again for 2-3 minutes.

5. Pour the mango blueberry smoothie in a bowl and garnish with your favourite toppings like fruits, nuts and seeds. Serve fresh and enjoy! 

Notes

1. If you want to keep your smoothie vegan, you can use coconut, hemp, soy or almond milk else you can also use the nonfat milk.

2. If you prefer a thicker consistency, use less liquid. If you prefer a thinner consistency, add a little more liquid.

3. You can also add frozen fruits or add crushed ice to make your smoothie slightly slushy.

Easy Gazpacho Recipe

Gazpacho Soup Recipe

How to make easy, vegan and gluten free gazpacho?

Gazpacho is one of the many foods which i never knew that it existed before visiting a restaurant, which specialises in Mediterranean food. My first impression of gazpacho was not the best, but it left me craving for more.

However, the Traditional Gazpacho Recipe is made from raw vegetables like tomatoes, cucumber, red or green bell pepper, onion and garlic cloves, as these are the most common ingredients, that are readily available in Spain, although olive oil, lime juice, balsamic vinegar, salt, cumin and black pepper also go into the making of the Classic Gazpacho Soup.

Gazpacho is a refreshing, nutritious and a tangy blend of delicious raw vegetables, where tomatoes are the key ingredient. Since my garden is overflowing with tomatoes of every variety, I decided to try my hand at making the Spanish Gazpacho Soup. This soup is full of garden fresh flavor and can be made in less than 10 minutes.

To make the gazpacho, you need to chop the veggies and add them into the blender (or a juicer), along with a glass of water and blend it until you get a thick liquid. Next, you need to add the crushed stale bread, and toss it along with the olive oil, lime juice, balsamic vinegar and cilantro in a blender, and, blend until it's smooth. Season it with salt, pepper or cumin and enjoy! (Also, you can skip salt and balsamic vinegar to keep the sodium in check.)

Drink it immediately to enjoy a host of wonderful antioxidants that flush out the system of toxins or refrigerate it for at least one hour before serving.

Gazpacho is healthy soup rich in minerals, fiber, nutrients, vitamin A, C, E, iron, potassium, manganese and zinc. Red tomatoes, for example are the major dietary source of lycopene, a powerful antioxidant, that is a great way to boost the immune system and helps to regulate the digestive system. This fresh delicious soup keeps the body hydrated and gives the instant energy. Also, it gives glow to the skin and can be a great help in reducing the risk of bladder, gastric, colon and prostate cancer.

Today the diners want to eat healthy food, and yet don't want to compromise on taste so, what's better than this delicious wellness summer drink which is dairy-free, vegan and gluten-free. Gazpacho is a healthy soup, that comes together in 10 minutes (or less!).

If you guys remember my mom made tomato soup last year, and, as you know i'm super obsessed with soups this time we wanted to make something different and unique so made gazpacho soup instead! Did I mention already, how much I love this soup!

Guys, give this recipe a try and let me know what are your thoughts in the comments below! I'd love to hear from you!

EASY GAZPACHO SOUP

Serves: 6 People
Preparation time: 10 minutes
Freeze time: 60 minutes
Author: The Food Root

Ingredients

7 Red tomatoes, blanched
2 Green tomatoes, blanched
1 English cucumber, peeled, chopped
1 Red or Green bell pepper, deseeded, chopped
1 Red onion, chopped
2 Garlic cloves, chopped
1 Stale bread, crushed
1 glass water
1 tbsp salt
1 tbsp sugar (optional)
1/2 tsp black pepper
1/2 tsp cumin
1 tbsp freshly squeezed lime juice
2 tbsp balsamic vinegar
3 tbsp olive oil
handful of fresh parsley, chopped

Method

1. Make a cross sign across the bottom of each tomato, using a knife, and drop them into the boiling water. Blanch the tomatoes for around 1 minute and transfer them into a bowl of ice-cold water. Leave it for 2 minutes, then drain. Peel off the skin and cut them into half. Next, pull off the seeds, chop and set them aside.

2. Cut off the top of the red or green bell pepper, deseed, and cut it into small pieces.

3. Peel the cucumber, red onion and garlic cloves, and finely chop.

4. Place the chopped tomatoes, bell peppers, cucumber, onion and garlic cloves in a blender or a juicer and add a glass of water. Puree for 1 or 2 minutes, or until the soup reaches the desired consistency.

5. Add a crushed stale bread and toss it along with olive oil, lime juice, balsamic vinegar, sugar (optional) and cilantro in a blender and blend until it's smooth. Season it with salt and pepper or cumin if needed.

6. Transfer the gazpacho in a bowl and let it chill in a refrigerator for at least one hour. Garnish the gazpacho with fresh parsley just before serving and enjoy!

Notes

1. You can skip salt and balsamic vinegar to keep sodium in check.

2. Chill the gazpacho soup in the refrigerator for at least one hour before serving.

3. You can avoid the blanching of tomatoes, instead you can directly chop and blend them along with the other vegetables.

PISTACHIO ICE-CREAM

There's nothing better than a frosty scoop of homemade pistachio ice cream. 

Ice cream is loved by everyone, it's one of the most popular desserts of all little toddlers and all the grownups. For some grown up kids it's a must have staple in the fridge. A tub of ice cream brings back the fond memories of happier and carefree days, it gives an instant mood-uplift but hey, you don't always have to buy ice creams from the market, you can make these yummy desserts at home!! They are way much easier to make, than most people think.

Churned with generous amount of pistachios and dusted with almonds, this is hands down the best homemade pistachio ice cream you'll ever eat. It's thick, creamy and provides much joy when the climate doesn't. I made this yesterday and I'm craving for one badly right now. Of course, I had to share this with you!

This ice cream is made with 4 main ingredients - milk, cream, sugar and tons of pistachios. I used milk and cream in 2:1 ratio. I didn't added any food coloring, so my ice cream was light green in color. However you can add few drops of artificial food coloring, if you want!

This is best homemade ice cream which I've eaten recently. Chunks of pistachios, almonds and homemade whipped cream were added to gave this ice cream a wonderful texture and flavor. So may I present you, easy to make, vegetarian pistachio ice cream recipe!! It's heavenly!!

PISTACHIO ICE CREAM

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6-7 people
Author: The Food Root

INGREDIENTS

4 cups - Milk
1 cup - Heavy Cream
1 cup - Sugar

1 cup - Pistachio, roasted and salted
2 tablespoons - Almonds (optional)

For whipped cream:
1 cup - Heavy cream
1 teaspoon - Salt
1 teaspoon - Sugar

DIRECTIONS

1. Chop or grind pistachios in a processor and keep it aside.

2. Combine milk and sugar in a saucepan over medium-high heat and bring to a gentle boil. Continue to stir, till the sugar dissolves completely.

3. Add the ground pistachio mixture in the pan.

4. Reduce the heat and let simmer for 5-6 minutes. Stir it constantly, until the mixture starts to thicken slowly. Do not boil. Remove the heat and let cool for sometime.

5. Pour it into the container or a bowl and place it in the refrigerator for at least an hour.

6. Now, let's prepare the homemade whipping cream:

(Always remember that, the colder and heavier the cream is, the easier it is to whip)

• So our first step is to place the empty bowl in a freezer for a quick chill. 
• Than, pour cold, heavy cream in the bowl and add a pinch of salt and sugar.
• Whisk for 2-3 minutes or till it's well blended. Set it aside.

7. Next remove the (milk, sugar and ground pistachio mixture) container from the refrigerator after an hour, than add homemade whipped cream followed by 1 cup of heavy cream and whisk to combine.

8. Add 2 tbsp of crushed pistachio and/or almonds, mix gently.

9. Then cover the container with plastic wrap. Refrigerate it again, for 2-3 hours or till it's well set.

10. Scoop the ice cream into the bowl and top the ice cream with syrup or serve it plain.

11. Enjoy!! ;-)

NOTES
1. I used roasted and salted pistachios, however you can you use raw too.

2. I didn't added any food coloring, so my ice cream was light green in color. However you can add few drops of artificial food coloring, if you want!
3. You can adjust sugar as per your taste.