St. Patrick's Day Breakfast Trinity 

Celebrating St. Patrick’s Day with smoothies? It may not be quite as traditional as a pint of Guinness, but I’m sure it’ll catch on ๐Ÿ˜‰

I woke up early on our national day of celebration and was feeling creative, so decided to create a trio of yummy smoothies, based on our national colours. Patriotic or wha’!

St. Patrick's Day Breakfast Trinity

I love my green smoothies, but this one is definitely special because I used cacao nibs and mint to create a mint choc-chip ‘Shamrock Shake’. Had to be done.

It actually made a healthy smoothie (with spinach in it. Shhh!) taste wonderfully decadent, smooth and creamy, especially with the addition of almond butter.

St. Patrick's Day Breakfast Trinity

Having bought a bottle of orange blossom water, I was so keen to try it out as it’s a flavour I’ve always loved. With a ripe mango sitting in the fridge begging to be used, it made perfect sense to make a parfait using orange, mango, orange blossom water, and layering it with coconut cream or coconut milk yoghurt. And my goodness! It tasted just like a dessert and lasted about 20 seconds after the final photo had been taken. So yum.

The Coconut and Salted Caramel Soft-Serve Ice-Cream is just ridiculous. And totally healthy too, as it’s jut based on natural whole ingredients and absolutely no refined sugar. I’m also a big fan of the granola, which uses just three ingredients and can be popped into the oven while the ice-cream is being made.  

Make one or all three to impress your nearest and dearest. Shamrocks are optional ๐Ÿ™‚

St. Patrick's Day Breakfast Trinity
Serves 3
A fun, vibrant trio of breakfast favourites in patriotic colours to celebrate Ireland's patron saint!
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
For the Mint Choc Chip Shamrock Shake
  1. 180ml unsweetened almond milk
  2. 1 tsp smooth unsalted almond butter
  3. 1/2 tsp peppermint essence OR 1 tbsp chopped fresh mint leaves
  4. 1 handful baby spinach
  5. 1 tsp vanilla extract
  6. 1 tbsp raw cacao nibs and extra to garnish
  7. 1/4 ripe avocado
For the Mango and Orange Blossom Parfait
  1. 1/2 a ripe mango
  2. 1 satsuma orange
  3. 1 tsp orange blossom water
  4. 125g pot coconut milk yoghurt OR a can of full-fat coconut milk, refrigerated overnight
  5. 1 tsp vanilla extract/vanilla seeds
  6. Liquid Stevia, to taste
For the Coconut and Salted Caramel Soft-Serve Ice-Cream
  1. 2 bananas, peeled, chopped into chunks and frozen for at least 2 hours
  2. 1 tbsp coconut cream or yoghurt
  3. 5 raw unsalted cashew nuts
  4. 1 tsp vanilla extract
  5. 1 tbsp unsweetened desiccated coconut
For the Salted Caramel Sauce
  1. 75g (1 cup) pitted dates, soaked for 20 minutes in warm water to soften
  2. 1 tbsp tahini paste
  3. 1 tbsp pure maple syrup
  4. 1 tsp vanilla extract
  5. Pinch of pink Himalayan rock salt
For the Spiced Granola
  1. 75g (1 cup) pitted dates, soaked for 20 minutes in warm water to soften
  2. 156g (1 cup) gluten-free oats
  3. 1 tsp ground allspice
  4. 1 tsp vanilla extract
  5. 1/2 tsp cinnamon
  6. Dash of unsweetened almond milk, to blend
  7. coconut oil, to grease
For the Mint Choc Chip Shamrock Shake
  1. Place all ingredients in the blender and blend until smooth and creamy.
  2. Top with cacao nibs.
For the Mango and Orange Blossom Parfait
  1. Place the mango, satsuma and orange blossom water in the blender and blend until smooth.
  2. Open the coconut milk yoghurt and stir in the vanilla and Stevia, to taste.
  3. If using a can of full-fat coconut milk, gently remove it from the fridge without shaking it and open the can. The cream should have separated from the liquid.
  4. Use a spoon to scoop the thick cream into a bowl and save the water part as it works well in smoothies!
  5. Whip the vanilla and Stevia into the coconut cream with a fork, or use a handheld blender to mix until light and fluffy.
  6. In a glass or jar, layer up the coconut cream and mango-orange mixture, and top with fresh mango cubes.
For the Coconut and Salted Caramel Soft-Serve Ice-Cream
  1. Remove the banana from the freezer and place it in the blender with the coconut cream/yoghurt, cashews, vanilla and desiccated coconut.
  2. Blend until a thick ice-cream texture forms. You may need to stop and scrape down the sides occasionally.
For the Salted Caramel Sauce
  1. Place all ingredients in the blender and blend until smooth.
  2. Mix it in with the ice-cream and serve, topped with spiced granola.
For the Spiced Granola
  1. Preheat the oven to 190C and lightly grease a baking tray with coconut oil.
  2. Blend all ingredients in a blender or food processor, adding the almond milk slowly until a sticky dough forms.
  3. Transfer the mixture to the greased baking tray and break it up with your fingers into bite-size pieces.
  4. Bake at 190C for 20-25 minutes, until it turns golden-brown and crisp.
Notes
  1. Any leftovers can be kept in a covered container in the fridge for up to 2 days and they freeze well.
Rosanna Davison Nutrition https://www.rosannadavisonnutrition.com/