The internet is back! We would have had it sooner but our set up was timed perfectly with a nation-wide problem setting up cable internet for Telstra. Moving house went well, despite jettisoning half our worldly goods due to lack of storage space. A bit of perspective helped, looking at an object that has sat in your garage for four years unused, you have to be realistic about the exact same thing happening in the new house. My kitchen stayed mostly intact, I have all of my essentials and it’s lucky that the kitchen has the only cupboards to be found in the house. My sister and her boyf purchased an amazing kitchen island from Ikea that is the new home for my kitchen appliances, with space for two stools on the opposite side. I’m still adjusting to the COMPLETELY NORMAL OVEN that doesn’t burn the base of everything. The first time I put something in to bake without two trays protecting it I broke out in a sweat (or was that just the charming Queensland weather?). The blender once again has a permanent place on the counter for my daily breakfast smoothie and this is the recipe that I will be making for as long as I can get my paws mangoes.
5 passionfruits might seem a little excessive but what’s the point of putting them in if you can’t taste them? I add the lemon juice because I like everything to be sour but leave it out if you like your mango beverages sweet.
Mango Passionfruit Smoothie
pulp of 5 passionfruits
1 orange, skin and pith removed
juice of 1/2 lemon
flesh of 2 mangoes, frozen
big handful of kale
1 tbsp chia seeds
2 tbsp psyllium husk
3 tbsp rolled oats
Combine all ingredients in a blender and add enough cold water to just cover everything.
Blend until completely smooth and serve immediately (this does make a lot, sometimes I keep a cup of it for breakfast the next day and it keeps quite well).