As I am writing this post I’m drinking a nice jasmine tea, in the dark, with a few candles lit. I’m seriously in my element, especially with all this rain going on outside. Loving it!

INGREDIENTS

Makes 2 smoothies

1 cup of frozen mango

1 cup of frozen cherries

Half a cup of any Plant-based milk (you may not need to use all of the milk) – Coconut milk would go perfectly with this.

2 tsp of chia seeds

Half a cup of crushed cereal – I used wholegrain wheats with dried raspberries.

1 cup of vanilla soya yogurt

INSTRUCTIONS

1. Blend the frozen cherries with 1 tsp of chia seeds and only half of your chosen plant-based milk. It should be creamy and thick but easy to pour, add more milk if needed.
2. Pour evenly into both glasses and set to cool in the fridge for 5 minutes. (If you’re in a rush you seriously don’t need to do this).
3. Now blend the frozen mangos with 1 tsp of chia seeds and the rest of the milk. You want the mango to be less creamy/runny and more firm, a bit like ice-cream. So add the milk in a little bit at the time. You might not need to add any at all, depending on the power of your blender.
4. Pour a thin layer (about 4cm) of vanilla soya yogurt on top of your cherry smoothie in both cups. Layer it with your chosen crushed cereal and then another layer of yogurt.
5. Top with a few scoops of frozen mango.
6. Decorate as you like. Done 🙂