A power-packed south-Pacific breakfast smoothie full of nourishing sunshine fruit.
Today we introduce the nonu (or noni). If you haven't discovered them by now, you're in for a treat. Both are names for the same species, Morinda citrifolia, also known as Indian mulberry.
This stout, green fruit was introduced to me by Jane Baxter, my collaborator on this column. She spent some time living and cooking in Tokelau: a small archipelago 500km north of Samoa that is only accessible by boat. Tokelau is made up of just three atolls, and Jane married into a family on one of them: Nukunonu - literally "village of the nonu". Her son, David, was born there.
The place is covered in nonu trees, and the inhabitants use the fruit as a remedy for everything from light sprains to senility. (New Age types over here also believe nonu juice has miraculous powers. Scientists have shown so far only that it increases the physical endurance of mice.)
For this recipe, we have blended a bit of Polynesian mysticism with an old Leon favourite - the breakfast power smoothie. If the nonu doesn't keep you going, the oats will. It is best really cold - one way to achieve this is to use bananas from the freezer. You can leave out the nonu juice and the recipe will still work well.
And as you sip it, spare a thought for the inhabitants of Tokelau. They have been warned that their islands are likely to be under water by the end of the 21st century.
Make your own nonu power smoothie
2 tbsp rolled oats
2 tbsp linseed
2 bananas, peeled
100g blueberries (or frozen mixed berries)
200ml orange juice
1 tbsp honey
A few drops of vanilla extract
1 tbsp nonu (noni) juice
1 Blend all the ingredients until smooth and creamy, dilute with water if necessary.
Henry Dimbleby is co-founder of the fast-food restaurant chain Leon (@henry_leon)
'A blend of Polynesian mysticism with an old Leon favourite.' Photograph: Jill Mead for the Guardian