After an intense led primary series class of Ashtanga yoga this morning, I was hungry, even after the big bowl of porridge I ate only 3 hours earlier. Since starting a regular morning practice of Mysore Style Ashtanga last week, I have noticed a big increase in my appetite, and I am only too pleased to be gobbling down more and more food! A quick march home to ravage the cupboards and fruit bowl: I had one thing on my mind, a power smoothie. Perfectly for my pre- or post-yoga practice, this is fuel in the simplest form. Bananas, honey and raisins for quick-release energy, oats for the slow-release to keep me going ’til dinner later (slow-cooker stew, watch this space!) and to bring it all together lots of yoghurt and milk. I’ve made this kind of oaty, banana, yogurt mash-up before, inspired by the fantastic Leon cookbook (number one, the original).
Breakfast Power Smoothie, page 141
‘Everything in there has a job: the oats provide a slow-release carb to keep you powering through til lunch, the bananas are loaded with potassium and other goodies to keep you strong, the honey gives it a touch of sweetness and the dairy pulls the whole thing together.
[Yeh, as I said.]
MAKES ENOUGH FOR 4
3 big handfuls of oats; 1 really big or two small bananas, fair trade; ; 2 tbsp clear honey; 250ml Greek yoghurt; 300ml whole milk; (+ any seasonal berries, eg strawberries in summer, blackberries in autumn)
Everything goes into the blender with a few cubes of ice. Whizz until smooth but not a total puree. That’s it.’
Mine was not this accurate in quantities, and had a few extra goodies – tahini, walnuts, pumpkin seeds, sunflower seeds, raisins – I was possibly feeling the influence of my yoga teacher Susan’s raw food diet. Know as Wee Yogi, she keeps a food diary. My additions are only in the spirit of her raw food love of all things nutty and seedy, but it is a vegan diet as well as raw, so I’ve poo-pooed the no dairy with a double helping of smooth creamy white stuff – the raw foodies at Bristo Yoga School have not got me yet! Here we go:
Makes a pint glass full.
2 small bananas
a sprinkling of raisins (I would have far preferred to use dried figs but I finished them yesterday)
a small handful of sunflower and pumpkin seed mix
about 10 walnut halves
1 large tbsp of dark tahini
200ml approx Greek yoghurt
a few big splooshes of milk
a small handful of oats
a little drop of Scottish set honey
The tahini gave an almost peanut butter taste and thickness, and if I indeed had peanut butter I would have added a spoonful of that too. I did not add ice cubes but I think that would have been good, thanks Leon. More milk would make a more drinkable smoothie too, I could almost eat mine with a spoon but was not complaining.