This is a fantastic dessert, breakfast or mid afternoon spring/summertime snack. Its custard-vanilla tones will tickle your taste buds and delight your palate. And its good for you...
Lucuma, a superfruit powder from Peru, provides complex slow burning carbohydrates, as well as Niacin which helps you to metabolise and produce energy. Bee pollen provides an excellent source of protein, and is an incredible immune system booster, rich in just about everything the body needs, and the fresh fruit gives a great Vitamin C hit...
A word about Iswari Bee Pollen: Our pollen comes from one of the most deserted areas of South Portugal, free from any roads factories or industrialisation. Although it is not certified Organic, this is because the local family farm that produce it have chosen not to go down that official route of certification. It is however naturally free from chemicals and pollutants.
Enjoy this on a summers day, and share it with your friends... this recipe makes 3 small or 2 big servings.
1/2 cup cashew soaked at least 20mins and drained
1 Mango, peeled and sliced
1 small banana (or ½ large)
100mls orange juice (fresh if possible)
2 Tbsp Iswari Lucuma powder
3/4 Tbsp Iswari Bee Pollen
1 teaspoon vanilla powder
1 teaspoon Pollen to garnish
Put all ingredients into your blender, blitz until smooth. If you don’t have a high powered blender, you may want to soak the cashews for up to 4 hours to increase softness.
Serve in small dessert bowls and garnish with pollen and coconut sugar if desired.