Happy start into February! Happy Imbolic to all who celebrate. We are half way between winter solstice and spring equinox, and ready to welcome the return of light and sun into our lives. Let's make something bright and tasty.
Smoothie bowls are nutrient dense and a bit thicker in consistency than smoothies. You can make them for breakfast, lunch, late afternoon snack, or even dinner. To prevent glucose spikes I did not add any sweetener. The fruits in this smoothie bowl are sweet enough to satisfy any sweet tooth.
Ingredients:
- 3 cups fresh or frozen mango
- 1 ripe banana
- 2 inch long fresh turmeric rhizome
- freshly pressed juice of 1 lemon
- 1 tsp lemon zest, optional
- 1 Tbsp green mango powder (amchur) optional
- 2 cups Thai style, thick, unsweetened coconut milk
- 1/3 cup raw vegan protein powder for additional, optional
- pinch Celtic sea salt
toppings
- 1/2 tsp chia seeds per portion
- sliced kiwi
- raspberries
- sliced apricots or peaches, or any fruit in season
Method:
- Whiz all the smoothie ingredients in your blender.
- If you are satisfied with the thickness, transfer the smoothie into individual bowls. If the smoothie isn't thick enough, simply add more mango and another banana, and blend again.
- Top the smoothie with sliced kiwi fruit, apricots, and fresh or frozen berries. Sprinkle some chia seeds and enjoy in good company!
No worries if the smoothie turned out too flowing. You can simply serve it in tall glasses and with chopped fruit on the side.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023