I sometimes think that the self-care movement has become overly complicated and commercialized, pressuring us to feel as though we should be spending all of our time jade rolling, stretching while wearing fancy matching yoga gear, or rubbing expensive lotions all over our bodies. While there’s nothing wrong with doing any of these things if they make you happy, the idea that you’re somehow failing if you can’t stay up-to-date on all the latest wellness developments can cause more stress than good for many of us. In these moments of feeling less than, I try to remind myself of the elements of self-care that are most meaningful to me, and focus my attention on those. For me, this includes getting plenty of sleep, spending time with people (and animals) that I love, going for long walks, having a warm tea before bed, and preparing or purchasing delicious, nourishing food to put in my body.
I realize that for some, cooking and meal planning feel like chores they’d rather avoid, and I can totally understand that. Your self-care rituals might look quite different from mine, and of course that’s completely fine, as long as they fill you up and replenish your emotional and physical energy. For me, taking the time to make myself a beautiful breakfast or afternoon snack feels so good. I made myself this smoothie bowl yesterday afternoon, and made sure to take my time eating it, to truly savour every spoonful. Sometimes we just need to sit with a yummy snack for a few minutes to feel so much better. At least, that often does the trick for me.
Now let’s talk some more about this smoothie! It has ripe mango (which is currently in season, and so good right now) blended with frozen raspberries, coconut cream, dried ginger and almond milk. It turns out so creamy and satisfying, and can be served as is in a glass, or as a smoothie bowl, decorated with your favourite toppings. The ginger adds a subtle but yummy flavour. I used dried because it’s what I had on hand, but you could use fresh grated ginger instead.
Happy Valentine’s Day! xo
- ½ cup peeled and diced ripe mango
- ¾ cup frozen raspberries
- ½ tsp to 1 tsp dried or fresh ginger (depending on how gingery you want it to be)
- 3 tbsp coconut cream (the creamy stuff at the top of the can - use the rest in other smoothies, a soup or a curry)
- ¾ cup unsweetened almond milk, or plant milk of choice
- Smoothie bowl toppings (optional - I used sliced strawberries, shredded coconut and mint leaves)
- Place all ingredients in a blender, and blend until smooth and creamy.
- Serve as is, in a glass, or in a bowl, topped with your selected ingredients.