Thursday, 11 September 2014

Treat Yourself Thursday #6

I know, I know yet another tapioca recipe. If there's one thing I love about as much as tapioca, it's soup.

With the weather warming up, I went for a mostly raw minestrone soup, with a spin - it's made from fruit, not vegetables.

It's actually nothing like minestrone soup, however it reminded me of it simply for its chunky texture, the tapioca acting as the pasta, and the combination of different ingredients and textures, making for a pleasant eating experience. 

This is a meal which can be enjoyed at any time of the year and with what fruits are in season. In Summer add more frozen fruits to cool you down, and in the Winter consider thawing frozen fruits, if you cannot find decent in-season fruits.

Do any combination of fruits you like - make this recipe your own.



Ingredients

100g Tapioca Pearls

150g Strawberries
1 Cup Fresh Apple Juice
1 Cup Fresh Orange Juice

100g Mango, peeled and diced
100g Apple, diced
100g Papaya, peeled and diced
100g Pineapple, diced
50g Frozen Cherries




Directions

Cook the tapioca pearls and set aside
Blend the fresh strawberries with the apple and orange juice, then sieve out the seeds
Pour into a bowl, then add the diced fruit and the tapioca
Divide between two bowls and enjoy

Makes 2 serves



Macros per serve

455 calories
2.8g protein
1.1g fat
112.2g carbs
50.1g sugar
7.3g fibre




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