On our recent vacation to California – which you can read about in my last post – my husband and I visited The Butcher’s Daughter, a gorgeous juice bar / restaurant / café that has several branches in New York and Los Angeles. At the Venice Beach location in LA, we had a super tasty lunch along with mango lassis garnished with bee pollen. The lassi was so good that I just had to remake it at home! ;-) Bee pollen is a superfood and has tremendous health benefits; you can read more about it in my third book, Clean Eating – Cooking with Superfoods.*

By the way, if you’re a big fan of mango lassis, check out my first book, Clean Eating Cookbook,* which includes a recipe for Mango Lassi with Cardamom. Or try my recipe for Mango Lassi Overnight Oats, which I’ve shared here on the blog.

Glasses: Spiegelau & Nachtmann*

So what’s special about this lassi? It’s vegan! Normally, of course, a lassi is made with dairy yogurt; here, we use coconut yogurt, just like they do at The Butcher’s Daughter. What’s really great is that their coconut yogurt is homemade; I’m currently developing my own version and will post the recipe soon!

I’ve also add some ground turmeric to my vegan mango lassi. To read more about the health benefits of this superfood, check out this post.

Without further ado … here’s the recipe:

Turmeric Mango Lassi (Vegan)

Rezept drucken
Rezept drucken
servings
Prep Time 5 minutes
Cook Time
Passive Time
ZUTATEN:
  • 1 Wild Mango Balsam Star
  • 150 ml coconut milk or oat or almond milk
  • 100 g coconut yogurt
  • 1 generous pinch turmeric*
  • 1/2 lime
  • 1 tbsp bee pollen (omit for vegan)
  • 1 tbsp shredded coconut*
  • 1 tbsp pistsacios (no shell)
  • 1 tbsp freeze-dried raspberries
ANLEITUNG:
  1. Peel, destone, and dice mango. Add to blender with coconut milk, coconut yogurt, and turmeric. Add juice from lime half and blend.
  2. Divide into two glasses and garnish with bee pollen, shredded coconut, pistachios, and freeze-dried raspberries.
NOTIZEN:

Optional: add ground cardamom, 1/2 tsp rose water, and/or ice cubes.

 
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By the way: tomorrow I’m headed to Stanglwirt because my next retreat starts on Sunday! A little competition is currently running on my Facebook page. :-)

More coconutty recipes can be found in my book  Coconut Cooking:*

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