It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
What even IS a persimmon? This is what I asked myself, as I was placing the two different kinds into my basket (they were on sale and I'm adventurous for this blog okay?).
Turns out, yes, they are a fruit, and there are two main kinds (pictured below). One, the smaller of the two, you can eat like a peach, pealed, or bite right in. The other one (bigger in size) needs to sit and ripen or else it apparently tastes way too astringent. This second kind is the one that I used for the smoothie, after I let them sit on the window sill for several days until they were very squishy. (Here are some tips.)
I decided to go with a smoothie, because blending felt the safest route for a fruit I've never had before.
I looked at at few recipes and decided on some other ingredients, and I'm very happy with how it turned out. Somewhere between a pumpkin smoothie and an orange julius.
Make Your Meal Even Healthier Tip:
There are always so many things you can add into smoothies that blend in without being detected. Hemp seeds, coconut oil, protein mix. The world is your oyster, just keep it balanced and nutritious!
Click through for recipe!...
Serves 1
INGREDIENTS:
- 1 ripe Hachiya or 2 ripe Fuyu persimmons
- 1 frozen banana
- 1/2 cup ice
- 1 tablespoon of coconut oil
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of allspice (or nutmeg)
- 1/4 teaspoon of ground ginger
- 1/4 cup of almond milk (or other nut milk)(more if the smoothie is too thick)
- splash of honey or agave if not sweet enough
INSTRUCTIONS:
Peel the persimmon and put in blender with the rest of ingredients. Blend and enjoy!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos by: Christine McAvoy
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