- 1 cup frozen raspberries or strawberries (or a mix of both)
- 1 medium banana
- 1/3 cup raw coconut meat, chopped (optional)
- 1 cup coconut milk
- 1 cup frozen mango chunks
- 1 – 1 1/2 cups fresh pineapple juice
- 1 vanilla bean, seeds scraped
- 1/2 a pineapple, cubed (optional)
- 1 kiwi, sliced (optional)
In a blender put the raspberries (or a mix of raspberries and strawberries), banana, coconut meat and coconut milk. Blend the mixture until smooth. Pour the smoothie into two glasses.
Wash the blender out and add the mango chunks, 1 cup pineapple juice and vanilla bean seeds. Blend the mixture until smooth. If desired add more pineapple juice to thin the smoothie out. Pour the mango smoothie over the the raspberry smoothie and use a long spoon to mix them together just a little.
If desired thread some pineapple cubes on wooden skewers and place in each drink. Add a kiwi slice to the rim. Use a spoon or straw to drink/eat this!
The National Geographic magazine has a competition for travel photos every year.
You can go to this page to see the winners or all competition entries for 2015.
Here is an example:
“The night before this photo, we tried all day to get a good photo of the endangered white rhino. Skulking through the grass carefully, trying to stay 30 feet away to be safe, didn’t provide me the photo I was hoping for. In the morning, however, I woke up to all three rhinos grazing in front of me”. Ziwa Rhino Sanctuary, Uganda.