Breakfast soup, smoothie soup or sweet dessert soup – you can call this whatever you like but it’s essentially a healthier version of cereal and milk or porridge. Dates and brazil nuts pair really well and the yoghurt based soup adds a little zing to those flavours.
Use this recipe as a variation to the breakfast yoghurt bowl we have in the Rejuvenate program. Even though there is some protein in yoghurt and nuts, you should still add a side of protein to make this a complete meal (e.g. sliced chicken, good quality ham, cooked prawns or steak).
What’s good about it: great for your gut health and digestion; banana and blueberries are high in antioxidants and mood boosting nutrients; brazil nuts are a great source of magnesium and together with dates provide a decent amount of dietary fibre. Oh, and don’t forget the chia seeds with some additional Omega-3 fatty acids. Rich in: Manganese, Calcium, Vitamin C, Vitamin B-6.
- ½ medium banana, peeled and diced
- 4 tbsp pot-set, unsweetened, full fat yoghurt
- ½ tsp vanilla essence
- Generous pinch of cinnamon powder
- 5 brazil nuts, chopped
- 1-2 dates, chopped
- ½ cup blueberries
- 1 tsp chia seeds
- Place banana, yoghurt, vanilla and cinnamon in a blender with two or three ice-cubes. Process until fluffy and smooth. Pour into a bowl and top with the rest of ingredients. Like you would a soup or a cereal with milk. Bon appétit!
By Irena Macri
Irena Macri is a recipe developer and food blogger, best known for her paleo inspired cookbook Eat Drink Paleo Cookbook. She is a passionate cook who draws on her love of world cuisines and all-natural ingredients to produce delicious recipes that promote wellness and longevity.
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