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The Latin name for persimmon translates as "food of the gods".  And this divine hazelnut, persimmon and hemp smoothie bowl is a blessing for the body, mind and taste buds!!

Persimmons are native to East Asia and are the national fruit of Japan.  They have been cultivated in California since the mid 1800s, where the season runs from late September through to the end of December.

Persimmons have a wonderful unique taste, with hints of honey, cinnamon, date and mango.  This recipe uses Fuyu persimmons, which are smaller and more flat than the acorn-shaped Hachiya type.  Persimmons - especially Hachiyas - are best eaten when soft and ripe, or the tannins will leave a dry, bitter aftertaste.

The health benefits of these tasty orange-coloured fruits are numerous.  Persimmons are rich in fibre, minerals, and vitamins such as A & C.  They also contain impressive amounts of disease-fighting antioxidants including zeaxanthin, catechin and lycopene.  These powerful phytonutrients have been found to have benefits for the eyes, liver, immune and cardiovascular systems, as well as anti-inflammatory, anti-aging, and anti-cancer effects.

For 2 servings, blend together until smooth:

  • 3 ripe Fuyu persimmons, diced

  • 1 frozen banana

  • 1/4 cup raw hazelnuts (pre-soaked if needed for better digestion)

  • 4 Tbsp shelled gluten-free hemp seeds

  • 1/2 tsp pure vanilla extract

  • 1/8 tsp ground cinnamon

  • raw honey (nonvegan), pure maple syrup or stevia to sweeten as desired

Serve sprinkled with your favourite toppings such as nuts, hemp hearts and cinnamon.