Healthy Slurps for Springtime

In what’s felt like days, we’ve gone from a semi-cold New Year holiday, right into a hot and sunny Easter Sunday.  How did the time pass by so quickly… was I in an eggnog-induced coma?  Although, I can’t complain. I’d take this beautiful spring season over a lukewarm winter any day. Beautiful cherry blossoms line the streets, bright golden daffodils on every corner, and rosy red tulips greet me in the most surprising of places… Honestly, all this springtime beauty has me tuning into NPR each morning, rolling my windows down, blasting Mendelssohn and sipping English Breakfast Tea. (I don’t think Kate Middleton would care if she got a little pollen in her hair.) But despite this care-free attitude I’ve acquired from seasonal affective disorder, I’ve unfortunately accepted that summer is coming. Which means bathing suit season is calling. Which means buy lots and lots of celery.

But starving myself just isn’t my style – I love food too much.

So one item I've added to my every-other-morning ritual is a healthy smoothie, and I mean healthy. I keep the sugar count in check and don’t use any fake fillers, like fruit juice. It’s delicious but I’ve been feeling a little bored by my normal go-to smoothie (frozen berries, unsweetened almond milk, Chobani yogurt *6g sugar per serving, 1 tbs of Cloister Honey, and a banana). I'm in the mood for something easy, fresh, and slightly tropical - this chilly Banana Coconut Milkshake by is the perfect combination of fruit, nuts and cream.

Prep time: 2 mins, Total time: 2 mins

Ingredients (used American measuring cup, 1 cup = 250 ml)

  • 1 cup sliced bananas
  • 1 cup ice cubes
  • Some pistachio flakes (optional)
  • 200 ml coconut milk
  • 2 -3 tbsp Cloister Honey Wildflower Honey
  • 1 tsp cardamom powder


  1. Combine banana slices, ice cubes and pistachio flakes and grind for a minute.
  2. Add coconut milk, honey and cardamom powder. Grind again until all blends well.
  3. Serve chilled in serving glasses and garnish with pistachio flakes.

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