Mango Ginger Yogurt Smoothie
- èsjé
- Feb 17, 2016
- 2 min read
I woke up today feeling a little run down and I think I may be coming down with a lurgy. I also didn’t feel hungry so decided to make a smoothie instead to keep my stomach happy. This smoothie has two key ingredients that are perfect for candida sufferers like me.
The only dairy I’m allowed in the candida diet is in probiotic yogurt. I thus have Organic Yeo Valley almost daily. My favourite is the Natural or Greek as they contain no added sugar. Probiotics are good for boosting your immune system and balancing the bacteria in your gut by replenishing the good ones this reducing dis-ease. Yes I said dis-ease because what I am referring to is the discomfort I often feel when my digestive tract is inflamed, distended or just plain acting a fool.
My other key ingredient in this smoothie was ginger. Ginger is a powerful antifungal and is very beneficial for those suffering from inflammatory conditions or chronic illness. Candida dieters swear by antifungals as they also help boost the immune system by activating T-cells (source: The Candida Diet).
Mango is not technically candida diet approved even in the reintroduction phase but I have been missing fruit and wanted a Vitamin C boost and as little as half a cup gives you half of your daily allowance. Along with the vitamins C, K and manganese in the apricots and blueberries, I should be right as rain in no time.
Ingredients
1 1/2 cups organic Yeo Valley Natural Yogurt
1/2 cup frozen mango
2 apricots, chopped
1 tsp ground ginger
1 cup Alpro almond coconut milk
5/6 frozen blueberries as for topping
Instructions
Add everything into a blender and pulse for about a minute or until everything is smooth. Pour into a glass and add the frozen blueberries.
This smoothie was divine. The kick from the ginger complemented the tartness of the apricot and mango and it was rather enjoyable.
Hope you like it lovelies. Happy Wednesday! 💜 èsjé 💜
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