If there were ever a blended fruit drink that could boldly carry the title of “Happy Drink,” it would be this one. Blending whole young coconuts and a fully ripe Hachiya persimmon creates a beautifully sweet and creamy drink that your tummy will thank you for.
THE FRUIT.
Hachiya persimmon are sweet and taste like pumpkin pie grown on a tree. When you let the fruit completely ripen, it becomes squishy and translucent. This would normally be considered rotten in most any other fruit type, but persimmons just take their time to fully develop their flavor. It’ll feel awkward, but trust me the longer you wait the better. I learned first hand why you wait, the persimmon leaves a sticky glue-like coating all over your mouth if you eat it too soon.
There are certain fruits that when I eat them, just make me feel happy. Persimmons are on the top of that list. They contain vitamins A, C, B, E and minerals copper, manganese, magnesium, phosphorus, and potassium. Some of these nutrients have been examined by scientists for their support in balanced mental health. Evidence suggesting that adults eating a diet containing foods with a variety of antioxidants, B vitamins, and others may experience improved brain function.
THE MAIN INGREDIENT.
Young coconuts are easily one of the best nutritional foods on the planet. The water of the young coconut is lightly sweetened, perfectly pH balanced, and contains essential electrolytes to keep you hydrated. Coconut water is so well aligned with our inner terrain. In an emergency, it can be used as short-term intravenous hydration fluid (IV fluid). (1) Blending the meat of the young coconut with the water creates a creamy drink that can supply a variety of nutrients including calcium, magnesium, manganese, and omega-6 oils with what’s needed for us to make the omega-3 ourselves.
Coconuts contain medium-chain fatty acids (MCFAs) which are oils that are able to easily permeate cell membranes and be utilized effectively by the body. (2) They require less digestive enzymes to break down putting less strain on your digestive system. This potentially makes a bloated tummy feel calm. You will not feel heavy and bogged down by eating the fats of the young coconut. Plus, there’s good news for you liver, the body sends MCFAs directly to it for immediate conversion into energy instead of stored fat.
BENEFITS OF THE PAIR.
If that weren’t enough, both persimmons and coconut contain the trace mineral manganese. This mineral is a component of the antioxidant enzyme, superoxide dismutase (SOD), which helps to fight free radicals which can sometimes occur naturally in the body. Antioxidants help to minimize the risk of these free radicals damaging cell membranes of DNA. (3) This is exactly why we hear so much about the importance of eating foods high in antioxidants.
When you examine the nutritional benefits offered by the combination of young coconut and Hachiya persimmon, it’s easy to see why it could be called the “Happy Drink.”
RECIPE:
Ingredients:
Ingredients
- 2 Whole Young Coconuts, meat and water
- 1 Hachiya persimmon, fully ripened.
Instructions
- Safely open the coconuts, pour water into large blender.
- Scrape out meat with a spoon and add to the blender.
- Dice a whole, ripe and squishy, Hachiya persimmon and add it to the coconut in the blender.
- Turn on and blend until fully creamed.
- Drink and enjoy!
- Store unfinished portion in a glass jar in the refrigerator. May keep for up to 2 days when making ahead.
CONCLUSION.
Please, please, please, treat yourself to this smoothie recipe. It is the best!
Much Love,
Jessie
Sources:
- https://www.ncbi.nlm.nih.gov/pubmed/10674546
- https://www.ncbi.nlm.nih.gov/pubmed/9570335
- http://umm.edu/health/medical/altmed/supplement/manganese
