1 large orange
2.5 cm root ginger, grated and juiced to give 1 tbsp juice
100g yoghurt/*soya yoghurt
150g drained, tinned mango (reserve juice or syrup)
2 tsp wheatgerm (optional)
1 tbsp porridge oats
1 tbsp cinnamon (optional)
2-3 drops vanilla extract (optional)

1. Use a zester to make a few shreds of zest for garnish. Grate more zest to give 1/4tsp grated orange zest. Squeeze juice from the orange. There should be about 4 tbsps (60ml).
   
   
2. Wrap the grated ginger in a small square of muslin and twist hard to extract the juice (or use a juicer)
   
   
3. Put grated orange zest, orange juice and all other ingredients into a liquidizer and blend until smooth. taste. Sweeten with a little of the reserved juice from the tinned mango if needed and blend again.
   
   
4. Serve in glasses and garnish with the shreds of zest.

Note: tinned apricots also work well in place of mango.

 

Copyright © The Vegetarian Society 2005