Pecans are rich, buttery nuts that are native to southern parts of the USA. They have an impressive nutritional profile; rich in essential fats, protein, anti-oxidants, are anti-carcinogenic and are full of minerals and vitamins (especially from the B family). I don’t buy them too often, although when I do, I favour the good quality organic sort. They work a real treat in my delicious no-bake carrot cake. Their softness also makes them very blend-able – a perfect addition to a smoothie.

So, today, I am sharing a lovely smoothie idea using pecans. I find that the healthy fat from the pecans, slows down the release of the fruit sugars, meaning that I stay satisfied all morning long. Be sure to use ripe fruits for the best digestability as always. Mango and banana are both bursting with goodness, making an all round healthy breakfast treat.

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Pecan Mango Smoothie with hints of vanilla and cinnamon

Yield: 1 glass

Prep Time: 5 minutes

Total Time: 5 minutes

A tasty pecan and mango breakfast time smoothie, using plant based milk, banana, cinnamon and a hint of vanilla.

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Ingredients

• A small handful of organic pecan nuts
• 1 ripe mango
• 1 ripe frozen banana
• 250ml (1 cup) rice milk (plus/minus extra to preferred consistency)
• Splash of quality vanilla extract
• 1 teaspoon ground cinnamon

Instructions

The pecan nuts are soft, so they should blend nicely in any blender (or even with a hand blender). If in doubt soak them ahead of time to soften further. I usually just toss them in as they are.

Scoop out the mango fruit.

Chop your banana.

Add rice milk, vanilla extract and cinnamon.

Blend all ingredients together until creamy smooth.

If your blend is too thick, simply add more rice milk or water to achieve your preferred consistency.

Enjoy fresh.

Did you make this recipe?

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