Sunshine Smoothie Sorbet Bowl

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I’ve been really focusing on eating and fermenting foods that are particularly great for my brain and gut health to keep those pesky migraines, headaches and brain fog away.

  • Bananas are an excellent brain food, they help to rebuild neurotransmitters and strengthen the nervous system.

  • Mangos are another brain food, they’re packed with enzymes and are a prebiotic, meaning they stimulate and feed the good bacteria in the intestines which aids digestion and assimilation + help to restore the spleen and liver.

  • Papaya has a soothing and cleansing effect on the digestive tract and gently removes toxins while reducing inflammation, plus it contains enzymes to aid digestion and potent anti-viral and anti-inflammatory properties. They also help to cleanse and rebuild the liver.

  • Ginger is just amazing because it helps to relieve tension headaches and migraines + it’s fantastic for digestive health and it reduces stress in the body.

I’ve also been really focusing on adding some of my favourite blood-brain barrier sealers such as; turmeric, ashwagandha, and rhodiola into different types of foods as they help to address and seal a leaky brain, decrease brain inflammation and oxidative stress.

So over the past couple of months I’ve been fermenting these and also combining these brain nourishing foods to make my ‘Sunshine Smoothy Sorbet Bowl’. It’s a mix of all of the above ingredients (all pre-fermented and frozen) and sometimes I’ll add in some ginger, turmeric and adaptogenic herbs too. It’s so light and refreshing, exactly what my body was craving yet so good for my gut and brain because it’s completely sugar and dairy free too.

If you would like to read more about supporting your brain health and/ or how to prevent and manage headaches and migraines, read my indepth blog - ‘How I Prevent Headaches & Migraines Naturally’.


Ingredients

  • 1/2 ripe papaya, de-seeded, de-peeled and roughly chopped

  • 2 large ripe mangoes, flesh only and roughly chopped

  • 1-2 bananas, roughly chopped

  • 1/2 tsp turmeric

  • 1/4 - 1/2 tsp ashwagandha powder (optional)

  • 1/4 - 1/2 tsp rhodiola powder (optional)

  • Coconut water kefir

  • Optional Add Ins; small knob of ginger, liquid stevia to taste, a squeeze or two of lemon juice, 1-2 Tbsp coconut yoghurt

Method

  1. Add the chopped fruits to a large glass jar and add just enough coconut water kefir to cover the fruits.

  2. Close the lid tightly and allow this to ferment for 24 hours.

  3. When it’s ready, add the fermented fruits + it’s liquid to a blender and quickly blend until smooth.

  4. Pour the mix into a container and place in the freezer until frozen.

  5. When it’s frozen, carefully slice up the slab of fermented and frozen fruit and blend it in your food processor or thermomix until it has a smooth, sorbet like texture.

  6. Taste the mixture and add the adaptogenic herbs, ginger, turmeric, adaptogenic herbs, coconut yoghurt, a squeeze of lemon juice and/ or liquid stevia to taste (if desired, these are all optional add ins).

  7. Re-blend and re-taste. If your taste buds are happy with it, scoop into bowls and enjoy immediately.


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For more recipes like this, see my
Fermented Papaya & Mango recipe.

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