Ingredients
Yield: 1 servings
Pea Protein Yoghurt (yield: 500g)
- 50g Pea Protein
- 500g Water
- 30g Pea Yoghurt (or any yoghurt starter)
Smoothie Combination
- 150g Pea Yoghurt
- 30g Spinach
- 2 tsp Flax Seeds, grounded
- 120g Frozen Banana
- 70g Frozen Pineapple
70g Frozen Mango (preferably Nam Dok Mai variety)
Garnish
- 2 tbsp Mango, diced
- 1.5 tbsp Green Peas
- 1 tbsp Granola
- Edible Leaf
- Flaxseeds, grounded
Directions
For the Pea Protein Yoghurt:
- In a mixing bowl, combine 50g of pea protein with 500g of water. Mix well using a whisk or spatula.
- Transfer the mixture to a saucepan and gently heat it over low to medium heat.
- Stir continuously to prevent burning on the bottom of the pot.
- Once the mixture is boiled, remove it from the heat and let it cool to room temperature.
- Once it’s cooled down, add 30g of yoghurt starter and combine well.
- Transfer the pea protein yoghurt to a container and cover it with lid or a clean cloth.
- Allow the yoghurt to ferment at room temperature for 12-24 hours.
- Once the yoghurt has reached your preferred level of tanginess, refrigerate it to stop the fermentation process.
For Pea Protein Smoothie Bowl:
- In the blender: combine the pea protein yoghurt, frozen sliced bananas, frozen pineapple chunks, frozen mango, fresh spinach and grounded flaxseeds.
- Blend the ingredients until smooth, then pour the smoothie into a bowl.
- Top the yoghurt smoothie bowl with additional fruits, granola, fresh green peas, edible leaves, and grounded flaxseeds.
