- 20 strands of saffron
- 100ml coconut milk
- 30ml orange juice
- 20g tulsi holy basil, leaves removed from stalks
- 500ml kefir
- 1 tbsp runny honey
- 2 tsp bee pollen, crushed
- 250g mango, peeled and chopped
- ½ tsp cardamon powder
Soak the saffron threads in 1 tbsp hot water to bloom.
In a blender, blitz together the tulsi holy basil leaves, coconut milk and orange juice until you have a smooth medium-thick smoothie mix. Pour this into a glass and set aside.
Load your blender with the kefir, honey, crushed bee pollen, chopped mango, cardamon powder and a pinch of salt. Add the saffron along with its water. Blitz for 1 min until smooth. Taste, adding a little more honey if you prefer it sweeter.
Pour the mango kefir into your two serving glasses in layers, adding in a few tablespoons of the holy basil smoothie between each layer. Use a toothpick to ripple through. Sprinkle over a little more bee pollen and enjoy.
Image: Rachel Phipps