Umqombothi with Crushed Pineapple and Cream

Peter T Hooper
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Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author
Makes

4 Servings

Time

30 min

Difficulty

Hard

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Ingredients

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  1. In a large jug, mix umqombothi with crushed pineapple and honey.
  2. Refrigerate until ice cold. Stir to mix and pour into glasses, decorate with pineapple pieces and toasted coconut, decorate with a mint leaf and serve cold.
Written by

Peter T Hooper

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