MANGO BANANA SMOOTHIE with GINGER KOMBUCHA

Hello, darling readers. I've been away for 8 days in the far north of Turtle Island, in Kwanlin Dün lands (aka Whitehorse, Yukon Territories). The temperature was -20 most days, and whole rivers and lakes were frozen under many feet of pure, white snow. I hiked through the woods and took in the humble silence of earth in the absence of other humans. I wrote a lot of poetry and experienced some profound moments of realization atop tall hills, utterly and gloriously surrounded by icy blue peaks and deep green forests. I become a witness to my own existence in a way I've never been before. There are no words to express the emotions that found their way to me in those mountains. Since I am literally made of earth, I am always home, no matter where I am on the planet. However, in a more specific sense, I have returned to my regular living space, and bring you this recipe now. 

I made this smoothie last night when I got in from the airport, and it "hit the spot," so to speak. This morning I made it again, and added some ginger kombucha. I love the tart fizziness the kombucha provides. This is a fruity, tangy, sweet, creamy, cold drink. As always, you have the right to adapt the recipe any way you like, and make and eat as much as you desire! Before I say adieu, I will mention some things that have been ~sparking joy~ for me this month...

- Album: Memories Are Now, by Jesca Hoop

- Podcast: Still Processing

- Food: vegan pizza at The Alpine Bakery

- Body: DIY Leo oil

Oh, and P.S. the herb bundle you see burning in these photos is made with lavender, basil and sage from my family's garden. Bundles are a wonderful craft and I deeply appreciate the cleansing and ritual aspects of burning them daily. Please be aware of the history of the herbs you are burning, and be careful not to take from other cultures that have been hurt by colonization if you do not have permission. I've researched the herbs I burn and have discovered fascinating legacies of medicine women and witchcraft associated with them in western Europe (where my ancestors came from). I am able to connect to these women through the continued practice of burning medicinal plants.

xo, em

MANGO BANANA SMOOTHIE with GINGER KOMBUCHA

Serves 1 / Print the recipe!

1 1/2 cups frozen mango chunks

1 banana

1/4 cup almond milk

1/2 cup ginger kombucha

1/2 teaspoon baobab powder

1 tablespoon brown sugar, or maple syrup

1 teaspoon lemon juice

Scant 1/8 teaspoon stevia powder, if desired

Pinch sea salt

Blend it all up! Adjust according to taste. Add more kombucha to make it more light and tart, and/or add more almond milk to make it more rich and creamy. If you want a thicker smoothie, add extra frozen mango.