I know – I have been lazy as and only doing smoothie bowl recipes lately. I said to my boyfriend that I don’t really see the point of even sharing them because there are so many amazing creative recipes out there for crabs. However, he convinced me that simple is what people like us need. And I actually agree – you know all those rainbow parfaits and unicorn toasts? I mean – they look amazing – but most of us have day jobs and time is valuable. My directors would be slightly unimpressed for me to turn up late at work due to arranging my peanut butter and jelly toast to look like a dog face.
For some reason, I only crave for a few things lately: pretty and yummy smoothie bowls, pizza or kimchi seaweed loaded brown rice bowls. Hmm. Not sure what’s going on here. However, I will post a yummy macro bowl recipe soon including homemade seaweed salad – as soon as I get a chance to cook it in daylight and take a decent photo!
Anyways – as I’m cutting down fructose to 1-2 portion of fruit a day (I hate it), I have been playing a bit more with other ingredients in a smoothie, which is great. I made a wonderful pumpkin spice smoothie earlier this week but I won’t post it before I have excelled it. However – this rose raspberry smoothiebowl was born as a star. It tastes like nothing else, creamy, sweet enough but still fresh and light. So here we go.
Rose Raspberry Smoothiebowl (Breakfast for one, snack for two)
1/2 C soaked cashews (overnight or 6 hours)
1 frozen banana
1/2 C frozen zucchini (or more banana)
1/2 C frozen raspberries
2 cubes of frozen coconut cream
1/3-1/2 C of oat mylk
1 tsp rose water
1 tsp vanilla extract or 1 tbs of vanilla protein powder
1. Blend cashews, bananas and zucchini with the oat mylk and rose water in the medium until smooth. Add liquid if needed.
2. Add the coconut mylk cubes at the end with the vanilla and blend more until smooth.
3. Taste. If you prefer it sweeter – add a teaspoon of xylitol or maple syrup.
4. Top with few raspberries and your favourite granola/seeds. I went with some chopped brazil nuts and shredded coconut.
If you are not Finnish – you may not know that every second weekend of February is dedicated for a sledding hill and cream buns! It’s the best feeling to spend all day out in the snow and afterwards have a hot drink and yummy Selma bun. Traditional Finnish cream bun, semlas, are cardamom spiced soft buns filled with whipped cream and either almond paste or rasberry jam, yum but not really in line with my gluten and sugar-free reality, at least not this year.
Also as it’s nice and summery here and I’m nowhere near snow and slides I started my day with this low sugar, nutritious smoothie bowl and it was creamy and yummy and filling and perrrrrfect way to start a Sunday.
1 tbs cashews
1 tbs chia seeds
1/3 C gluten-free oats
1/2 frozen banana
1/2 C frozen zucchini
1/2 tsp vanilla extract
1 tsp cardamom
1 tbs vanilla protein powder
1/3 C oat mylk (or any plant-based mylk)
3 ice cubes + (1 cube of frozen coconut mylk or just ice)
- Place cashews, oats and chia seeds in a cup an fill with water until they are all covered. Let soak for an hour or overnight.
- Poor cashews, oats and chia mix (including the water) in a blender with banana, zucchini, protein, spices and oat mylk.
- When the smoothie is smooth add the ice/coconut mylk cubes and blend until smooth and thick.
- Enjoy with raspberry jam and chopped almonds (or brazil nuts) on top.
Make the jam before and store in a jar in fridge for two weeks.
2 C raspberries
1 tbs xylitol
3 tbs chia seed
3 tbs water
1 tbs vanilla extract
1. Bring all the ingredients boil in a small saucepan.
2. Mix until thickens.
3. Cool down and adjust the sweetness with more xylitol if desired.
4. Store in a air tight jar in the fridge.
Let me introduce you the most delicious way to love your liver with some raw beetroot and get a good handful of greens in straight in the morning or like I did – for lunch. This tastes like dreams! Cherry topped dreams. Perfect for a day like mine, when you need to sit down, reduce your stress levels, boost your immunity and avoid those mid-week blues.
Love Your Liver & Cherry Up- Smoothie Bowl (for one)
Big handful of spinach (optional)
Handful of frozen cherries
1 tsp of almond butter
1 tsp of natural vanilla extract
1/3-1/2 cup almond mylk
2 soaked prunes
Blend. Top with whatever you wish, I went with bee pollen and granola.
This was ridiculously delicious and creamy and so so so good for you. It is packed with fiber, beet detoxifies your liver, banana is full of potassium, almond butter is packed with those good fats. Oh, and cherries are delicious. This make a great dessert or nighttime snack too since both banana and cherries help with good night sleep!
There is nothing new about smoothie bowls, but I like to mix it up every now and then with new ingredients. Also, I have recently got a bit bored of banana as an essential for smoothie bowls and have added other frozen veggies/fruits (zucchini, pear…) instead, as well as used soaked chia and nuts. More to come. But seriously do yourself a favor and make this. If cherries are not in season (or in frozen food aisle like here in Australia) use rasberries or cranberries.