A Slower Smoothie

Smoothies are the ultimate on-the-run meal—healthy, delicious and travel-ready. But what if you want to slow it down a little? I’ve been noticing a new trend popping up recently on Instagram: smoothie bowls. It’s exactly what it sounds like—any smoothie you like, poured into a bowl and eaten with a spoon. The beauty of the smoothie bowl is that it’s the perfect vehicle for toppings—not the kind you put on your frozen yogurt, but nutrition-packed toppings like bananas, chia seeds, walnuts and fresh fruit. An added bonus—a smoothie bowl with elegantly arranged toppings is a beautiful thing.

Take a look at some of the “pretty powerful” combinations I’ve been craving. I’m also including a smoothie bowl recipe from Clean Food, Dirty City’s Lily Kunin. It’s so pretty, you might not want to eat it. 

 

Smoothie ingredients:
  • 1 fresh or frozen banana
  • 1/2 cup frozen mango
  • 1/2 cup frozen pineapple
  • 2 handfuls of kale
  • 1 tablespoon chia seeds
  • 1/2 cup almond milk, plus more if needed
  • Squeeze of lemon

Instructions:
1. Pour 1/2 cup almond milk into blender, and then add the frozen fruit, kale, chia seeds, and lemon. Blend until smooth, adding more almond milk if needed.
2. Top with toasted goji-chia granola (recipe below), fresh fruit, and any other toppings you have on hand. Granola, unsweetened coconut flakes, pineapple, and chia seeds are pictured above.

Toasted goji-chia granola ingredients:

  • 3 cups gluten-free rolled oats
  • 1/2 cup raw almonds, chopped
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 1/4 cup chia seeds
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons coconut oil, melted
  • 1/4 cup plus 2 tablespoons raw almond butter
  • 3 tablespoons agave nectar
  • 1/4 cup goji berries (or any dried fruit you have on hand)

Instructions:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
2. Combine the dry ingredients (oats, almonds, pepitas, chia seeds, and salt) in a bowl.
3. In another bowl, combine the melted coconut oil, almond butter, and agave nectar.
4. Pour the liquid mixture into the bowl with the dry ingredients and stir well until the oat mixture is evenly coated.
6. Once combined, spread the oat mixture evenly onto your lined baking sheet.
7. Bake for about 30 minutes, checking to toss the oats every 10 minutes. Remove from the oven once the oats start to turn a nice toasted, golden brown.
8. Once cooled, toss in the goji berries (or other dried fruit).
9. Top your green tropics smoothie with granola and store remainder in an airtight container to enjoy for future use.

A Slower Smoothie

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