Ah yes, I have been quite remiss with my writing of late. But I have wonderful excuses! I have been studying, summering and immersing myself in teaching as much as I can.
One of the commitments I made this summer was to getting up super early (for me) to teach early bird yoga classes. Let it be known that I am not a morning person. Ayurvedically speaking, I am Pitta/Kapha in constitution. In the morning Kapha has its hold on me for sure and it takes me a while to get going.
Now, because my normal breakfast is quite a production – my partner believes in a hearty morning meal that takes a while to prepare but is well worth the effort! That being said, it is not remotely realistic to consider getting such a meal prepared, ingested and sufficiently digested before teaching at 7am.
So my challenge was to figure out how to get my green tea into my system before being required to be coherent and (hopefully) inspiring. I can’t drink tea on an empty stomach and I don’t eat bread or bananas or yogurt, so those quick-fix morning staples weren’t an option.
The answer arrived rather serendipitously on a ridiculously hot day in Auckland over the Christmas holiday. Gasping for something cooling and healthy and rich and creamy, we decided to make a blueberry smoothie. But since dairy and soy are out of the question for us and rice milk is rather thin, we decided to use one of our favourite things – coconut cream.
Within minutes of drinking this wonderously simple and satisfying creation, I felt my energy-level rise and my brain become sharper than it had all holiday long. We both felt clear, calm and energised. And that’s quite something considering that it was 48 degrees outside and about as humid as it could be.
The the reason for that effect is simple – coconut cream is high in medium-chain fatty acids (MFCA). MFCA gets converted into energy the minute your body absorbs them, unlike the longer chains of fatty acids found in animal sources of saturated fat. Your brain and your nervous system require fat to transmit information and as it turns out, the MFCA’s in coconut cream are second-to-none for the task.
And incidentally, coconut cream also has lauric acid (also found in human breast milk) which improves your immune system and protects you against viruses and bacteria. Its anti-carcinogenic and anti-pathogenic properties helps to prevent cancer.
So if you need a quick boost of energy and mental clarity, try our blueberry smoothie. It’s way better than coffee for me and I like the idea of the side effects it has! NB – a little goes a long way. The following recipe makes six servings.
1 400mL can coconut cream
1.5 cups frozen blueberries
dash or two of cinnamon
Blend the above in a blender and serve immediately or freeze. I froze mine and then later to thaw to a lovely sorbet-like texture, I set the container in a bowl of hot water for about 10 minutes. YUM!