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Low-Oxalate Tropical Smoothie Bowl - Teri Cochrane

Low-Oxalate Tropical Smoothie Bowl

So you’re a low-oxalate Wildatarian…you’ve cut out berries, coconut, almonds, peanuts, chocolate, soy, spinach, kale, peas, and most seeds…

Which means pretty much every “healthy” food you’d find in a smoothie bowl these days is off the menu. But fear not!

My Low-Oxalate Tropical Smoothie Bowl is a vibrant alternative to the oxalate-stacked smoothie bowls found on Pinterest & at your local juice counter - with the same quality of flavor & phytonutrient power. 

Why It’s Wild: 

Two of my favorite fruits, papaya and banana, combine to create an antioxidant-rich, gut-soothing elixir. The enzyme papain from the papaya aids digestion while the prebiotic fiber, potassium and high levels of pectin in bananas help regulate GI motility. Sheep’s milk and collagen offer a healthy helping of skin and hair-friendly protein while persimmon and orange juice boost your daily dose of Vitamins A, C and K. 


For smoothie:

  • 1 cup fresh or frozen papaya
  • 1 cup frozen banana
  • ¼ cup orange juice
  • ¾ cup brown rice milk or sheep’s milk
  • 1 scoop marine collagen

For garnish:

  • ½ fresh banana, sliced for garnish
  • fresh persimmon or cherries, sliced for garnish
  • Dollop of fresh sheep’s cheese or coconut whipped cream
  • Pumpkin or sunflower seeds (optional)

To Make:

In a blender, combine all ingredients and blend until smooth. Add additional milk as needed. 

Dish smoothie into bowl and top with sliced fruit and a dollop of your cream of choice. Add oxalate-friendly seeds if desired. 

Ta-da! An excellent mid-day snack, brunch staple or dessert with plenty of punch. To discover whether you are oxalate sensitive, take our Oxalate Quiz!

To The Tru Of You,

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