One thing I love more than food is travel. And when I’m exploring a new place, whether it’s two hours from my home or across the ocean, rest assured I’m going to indulge in the local specialty meal.
In Botswana, before I’d stopped eating meat, I’d had the most delicious shredded beef. I couldn’t even describe the seasoning – it was just spectacular and that was the highlight of my trip.
In Scotland, I’d had haggis and black pudding – not the tastiest of cuisine but I sure did enjoy the scotch eggs and hand cut fries, served to me at a corner Hipster Restaurant in Islington, London.
This December, while my heart yearns for a cruise along the Portuguese Islands, I also really want to enjoy time with family and prioritize getting to know some of my cousins who will be in Cape Town for Summer.
Matching my love for food and travel is Cape Town based Foodie and Travel blogger, Naturally Tescha. I’ve lived vicariously through her stories and tapped into the culture of foreign lands through her recipes.
Her tropical mango and pineapple smoothie bowl is especially a treat for me to imagine that I’m on some wonderful sunny island, and not packing tons of calories. Take a look at Tescha’s recipe below:
Ingredients for your Smoothie Bowl
1/2 Cup of fresh/frozen mango
1/2 Cup fresh/frozen pineapple
1 Small banana
½ cup of coconut water
Fresh or frozen blueberries (about 5)
Fresh or frozen raspberries (about 5)
1 Sliced Kiwi fruit
2 Tablespoons of shredded coconut
Blend (or sift ) the frozen mango, pineapple, banana, and coconut water until smooth. Transfer to a bowl and top with your choice of fresh fruit such as kiwi, blueberries, raspberries and shredded coconut.
This is also a great dessert idea for Christmas lunch or any festive gatherings.
Try this recipe and send us your pics. You can tag us in a pic of your smoothie bowl, using the hashtag: #naturallyteshca