Bento boxes are the opposite of smoothies, with everything presented separately so you can enjoy all the different tastes and textures. With feijoas and tamarillos available I’ve compiled a selection of my favourite autumn breakfast goodies. It’s easy to just arrange these around a wide bowl if you want to save dishes. Imagine how good you’ll feel with all this fresh fruit to start your day — and it boosts your vitamin C with winter coming. Speaking of which, have you tried feijoa skin in a smoothie? Huge flavour hit! You can tweak the number of peeled ones vs unpeeled to suit your taste — every day is different after all. For a bit of substance, I’ve also made almond meal moistened with orange juice — like raw porridge. And the tamarillo and coconut cream is visually stunning. It’s fun to combine different versions of the same fruit, as I have done with fresh and dried pear. Feel free to just make a few of these options at any given time, I’m always experimenting to see what tastes good and goes well together.
Bento
3 Tbsp | Freshly squeezed orange juice |
⅓ cup | Ground almonds |
2 Tbsp | Sliced almonds |
2 | Dates, firm, thinly sliced (optional) |
2 | Tamarillos, peeled and sliced (Main) |
3 Tbsp | Coconut cream |
2 large | Feijoas, peeled and sliced |
1 small | Pear, grated |
1 | Dried pear, thinly sliced |
Smoothie
4 medium | Feijoas, with skins on, from fridge, or 2 large (Main) |
¾ cup | Rice milk |
¼ cup | Coconut cream |
1 | Banana, frozen in pieces (Main) |
Directions
- Make the almond porridge by mixing orange juice with ground almonds, then topping with sliced almond and dates.
- Serve the tamarillo slices arranged on a bed of coconut cream, and the feijoas sliced thinly on their own.
- Grate the pear and top with very thinly sliced dried pear for a different taste and texture of the same fruit.
- Make the smoothie last so it doesn't go brown. Blend all smoothie ingredients until the feijoa skins are very well broken down and serve in a small glass.