Pollen Topper

Restaurant Redo is my Instagram miniseries where I try to recreate memorable restaurant dishes in my kitchen. My first take is the mango smoothie from Southall Farm & Inn, located near Franklin, Tennessee. Their restaurant, Sojourner, makes a mango smoothie so good I still remember it two years on. They top it off with bee pollen, and I think that gives it a little something extra.

Recently, I was shopping at one of my favorite stores, Salt Creek Mercantile in Ashland, Nebraska and saw a jar of raw bee pollen. Just seeing in took me back to Southall. I put the jar in with my other purchases. I knew what I wanted to make with it. After blending up my own mango smoothie, I topped it with the bee pollen. 

Enjoying the meal definitely brought back the great memories of spending time with a good friend at Southall where we went on a guided apiary tour, attended sound bathing sessions and spent a long leisurely day at their spa and mineral pool. Later we would check out the art gallery in Leaper’s Fork and hear fantastic live music at the roadside bar, Fox & Locke. Then eventually we made our way down the Natchez Trace to Tupelo, Mississippi. 

The ingredients and measurements listed below are all approximate. Use what feels right to you. Ingredient links are affiliate links for which I earn commission.

• 1 frozen banana, peeled and sliced 
• 1 cup frozen mango
• 1 single size vanilla Greek yogurt of choice
• 1 TBSP Turmeric
• 1 TBSP chia seeds
• 1 TBSP hemp hearts
• 1 scoop of vanilla protein powder of choice
• 1 scoop of collagen powder of choice
• Splashes of mango juice, orange juice, oat milk and ice to create preferred consistency
• 1 TBSP of raw bee pollen

Directions:

Place all items in a blender and go. Pour smoothie into a glass of choice and top with bee pollen. Enjoy!

Notes:

The jar of bee pollen at Salt Creek Mercantile was made by Heirloom Acre Honey. Special thank you to my friend Katy Joyce who took me to Southall on her business trip.