This smoothie is simply delicious. If you haven’t tried Fuji fruit before, this is a wonderful introduction to this fruit. It may look like a tomato but its surprisingly super sweet flesh will have you looking forward to seeing them come into season each year.
1 Ripe Fuji Fruit
½ tsp Ginger powder
½ tsp in Cinnamon powder
½ cup Plant based milk (I used soy)
Chop the top of the fuji fruit to remove the leafy end.
Use a spoon to scoop the flesh out and chop into rough pieces and put into the blender.
(If your fruit is too firm you can peel the skin off with a peeler)
Peel and chop your banana and add to the blender.
Pour in your milk and add the spices.
Turn on your blender until all ingredients are processed and combined.
Pour into a glass and drink immediately.
- Cannellini beans 1 can (drained)
- Kidney beans 1 can (drained)
- 1 cup grated carrot
- 1 cup onion diced finely
- 1 cup green beans diced
- 1 cup of zucchini grated
- 3/4 cup gluten free flour
- 2 tbs olive oil
- Grated cheddar cheese
- Salt and Pepper to taste
- 1 can chunky crushed tomato
- 1 cup each of finely diced celery & capsicum
- Salt, Pepper and sugar to taste.
- 2 cloves crushed garlic
- 2 tbs tomato paste
Put cannellini and kidney beans in bowl and mash roughly. Add all other ingredients in and mix thoroughly. Grease a baking dish with oil. Put one layer of bean mixture then sprinkle with cheese and add another bean layer then repeat process. Finish with cheese layer on top and bake in a moderate oven for 30minutes..
Heat oil in saucepan, saute garlic, celery and capsicum until softened. Stir in tomato paste and add crushed tomato. Season with salt pepper and sugar and bring to boil for 5 minutes then turn to simmer for 5 more minutes. If sauce is too thin, thicken with cornflour. Serve with sauce on top of bean bake.with a side salad or green vegetables etc