I hope you all enjoyed a fantastic holiday season and are looking forward to a wonderful new year. I’ve made the most out of my break (especially since I won’t have much of a summer break this year!) and plan to continue to do so until the last possible minute.
I’m planning to make 2016 my healthiest year yet. I’ve recently cut out processed sugars and my cooking has been quicker, easier, and healthier than ever before. I’ve picked up doing daily yoga again. My morning walks have kind of organically turned into morning runs – I didn’t push myself to run (I’ve actually always joked that I’m allergic to running) but it just feels so right to move. I ran a bit before going vegan three years ago and the increase in my stamina between then and now is amazing.
The “never say never” saying has applied to most of my life. I thought I’d never run. I thought I’d never be vegan. I thought I’d never live in Tennessee. And so on. Do you have any of those “never say never” moments? I try to avoid the word now out of pure superstition. Like if I would say I’ll never eat meat again I’d doom myself to a lifetime of eating nothing but really burnt strip steaks and frozen burritos.
The seasonal craziness put a damper on a lot of my blog posts, though; with 75-degree days, I just haven’t been feeling split pea soup or oatmeal at all. Posting raw salads in winter felt strange. Unfortunately, my photography has suffered so I need to get back to practicing.
I guess even this mango saffron smoothie is a bit out there when it’s supposed to be freezing cold outside, but it’s actually a staple throughout January for me. When it’s dull and gray, and the sky is sending a steady, sad slush that makes everything wet and colorless, and the weather has stopped being cute and fun and instead it’s just annoying and miserable because you miss the sun, this smoothie is perfect. Turns out, when it’s bright and sunny and you’ve been wearing t-shirts all December long, it’s also perfect because fresh fruits and veggies just feel better.
Mango is just so bright and sunny, and saffron definitely has a solar quality to it that makes smoothie this taste like liquid sunshine. Cardamom and ginger are both staple spices in winter baking yet they translate so well into a sunny vegan smoothie. You can use all mango, or half mango and half peach (which I love doing in summer). Either way is delicious and sure to brighten a dull morning 🙂
- 1 cup nut milk
- 1 cup frozen mango
- ½ frozen banana
- pinch ground ginger
- pinch ground cardamom
- 2 saffron threads, soaked in 2 tablespoons warm almond milk
- 1 scoop vanilla protein powder (optional)
- 1 tablespoon hemp seeds
- Warm the 2 tablespoons of almond milk by placing it in a small cup and microwaving for 20 seconds. Add saffron threads, stir, and allow to soak for five minutes.
- Place all other ingredients in a blender. Add saffron threads in milk and blend until smooth and creamy.