Take yourself to the tropics with this tasty smoothie bowl. The flavours of a Piña Colada blended together for a healthy breakfast treat! Frozen Pineapple and Banana are blended together with the cream from a can of coconut milk. It's rich and delicious, but if you wanted to use coconut yogurt you could definitely do that with delicious results. I always add 1/2 - 1 scoop of my vegan vanilla protein powder to my smoothie bowls. It's a no brainer, adds a lot of good for you things and imparts a flavour that I find enhances the sweetness of the fruit. Even though I gave up alcohol 4 months ago, my brain can't help but think RUM, probably not a smart breakfast idea....but if I was drinking, I would probably want to make a boozy version of this some hot summer evening and have it in a nice glass, garnished with the same things.
For the garnishes, a couple of fresh cherries, coconut chips (Found in many organic sections at grocery stores or bulk barn/bulk food stores), fresh banana, mint, and a scoop of frozen Coco Whip. I buy the So Delicious Brand of Coco Whip in the organic freezer section at Super Store. It's a product I love because you can scoop it out frozen to garnish whatever you'd like, or thaw and use a substitute for whipped cream. It's delicious, versatile and you can thaw and refreeze with no trouble.
Just a quick post to share my smoothie bowl. Blueberry, Kiwi & Almond is a flavour combination that I revisit now and again, often stirred into a bowl of oatmeal. So, I decided to whip up a smoothie bowl with those ingredients as it is the first thing I eat to fuel my day (most of the time). I also added on some Goji Berries, Chia Seeds and an edible flower. (Violas that I planted outside last week.) Hoping to do a few more varieties of edible flowers to enjoy over the next few months as we move into summer. Also, If you haven't tried Goji Berries they are a really fun and delicious add on to any smoothie bowl. They are chewy until they sit in the frozen smoothie bowl for a couple of minutes, then they turn delightfully crunchy! They are a bit pricey but I do like them a lot, and a bag seems to go a long way so I'm ok with the splurge.
I blended together
Pan Bagnat. This sandwich is close to my heart, I used to make it years ago in the summer months. It's perfect to prepare when tomatoes are ripe and bursting with fresh flavour. Originating from Nice, France pan bagnat encloses the flavours of Salade Nicoise. The original version I used to make included hard boiled egg. I've replaced the egg with smashed white beans seasoned with kala namak. Kala Namak is a sulpheric sea salt which provides an eggy taste to whatever you sprinkle it on. To be honest in this context I'm not sure you can tell there isn't actually egg in the sandwich.
Pan Bagnat translates to "bathed bread", which, if you bare with me for a moment, is exactly the point. This sandwich has tomatoes, onion, shaved fennel, olives, white beans & basil. The veg is all dressed with a red wine vinegar and olive oil based vinaigrette. The idea is to drizzle additional olive oil all over both sides of a split baguette that has bread torn from the middle to hollow it out. Then you add the juicy vinaigrette dressed veg (don't avoid the liquid, ADD the liquid) and other ingredients (basil, olives). The bread soaks up all the juices. The result is a gorgeous flavourful marinated type sandwich. Baguette is really chewy so allowing the moisture to soak in not only makes for the best flavour, it makes it easier to eat too.
This recipe makes enough to dress 1 standard size baguette that you get at the supermarket. I get 3 sandwiches out of it. You could do 4 if you want them a bit smaller.
Smashed White Beans
Tomato, Fennel, Red Onion:
Whisk together following ingredients:
I eat smoothie bowls probably 5 or 6 days of the week, so mixing it up is a good way to keep things tasty, interesting and to have a diverse selection of plants in my diet. This smoothie bowl with frozen strawberries, raspberries, almond yogurt & vanilla protein powder, is a fun combination to make and eat!
I love peanut butter on any smoothie bowl, so tahini was a logical swap. I also love using my dehydrator for drying a variety of fresh fruit. I had some local strawberries dried and saved from the season before, so they made it onto this bowl! Use fresh if you don't want to make or buy dried strawberries, but I do enjoy having a variety of textures and the concentrated taste of strawberry is of course great too!
Recipe is below!
Serves 1 - 2
depending if you want a little or a lot!
I love this salad. It is simple, but the flavours all work together beautifully. If you are looking for a way to serve up some fresh cherries, as I was, make this. I love them with the toasted pecans, arugula & creamy vegan feta. (I used VioLife Feta for the first time here and it is AWESOME.) It's creamy & tangy, I love it. The vinaigrette is just a simple red wine vinaigrette with maple and Dijon. If you wanted to, a balsamic dressing I think would be great. I just had this vinaigrette on hand so that is what I used. For balsamic I would just swap lemon juice for the balsamic and give it a taste.
This would be a tasty salad along side some blackened tofu for a light summery meal. I didn't measure the ingredients. I always find it a strange thing to do with a salad. I just piled all the ingredients onto a plate until it looked right, then drizzled with the dressing before serving. A sprinkle of good quality sea salt and pepper is a nice finishing touch.
Ingredients: The amounts are approximate
5 oz box arugula (3-4 cups)
20 fresh cherries
4 oz vegan feta (to taste)
1/2 cup toasted pecans
1/4 red onion, thinly sliced
1 x recipe vinaigrette (below...you won't use whole batch the rest can be stored in fridge)
I start most of my mornings with some variety of smoothie bowl. They are healthy, vibrant and delicious - plus I feel like I'm eating sorbet or ice cream so there's that.
This strawberry watermelon smoothie bowl is simple, tastes lovely and is a fun change from my default mixed berry smoothie bowl with blobs of peanut butter. I garnished the top with fresh watermelon, fresh strawberries, a squeeze of fresh lime & some chia seeds.
I use Silk brand almond yogurt in this recipe. This yogurt has a higher fat content and is also high in fiber. I think you could use a different vegan yogurt, I just know I would want to add something with some fat in it for flavour and body. A low fat yogurt wouldn't be my choice here.
I use vega vanilla protein powder in this, for me, it just doesn't taste the same without it. If I wasn't using this protein powder I would probably want to add a splash of maple and something else for protein.
This is the first time I tried using Goji Berries. They have an interesting flavour that I really enjoy. They were really chewy before adding to the smoothie bowl, but then once they sit in the frozen fruit for a few minutes they turn crispy!!! I was delightfully surprised and enjoyed how the texture changed.
Recipe: Strawberry Watermelon Smoothie Bowl with Almond Yogurt & Gogji Berries
I can't put into words how delicious this chocolate pudding is!!! It is perfectly creamy, slightly sweet, chocolatey, and doesn't taste one bit like avocado or tofu. Just perfect chocolate pudding that actually has some health benefits. If you haven't considered desserts made from healthy ingredients, this pudding might be life changing...some kinda vegan avocado magic happening over here. Make this for an impressive yet simple dessert with coconut whipped cream and fresh raspberries, or you could use it to make trifles, layered with cake, whip & fruit. I'm not a parent, but if I was, I know I would be trying to find ways to make treats healthier. So much garbage in store bought chocolate pudding, this avocado based chocolate pudding happens to taste as good or better...and it took me literally 5 minutes to make in a food processor.
This was a fun and tasty breakfast to make and eat!! Honestly it tastes kind of like a delicious sorbet. I find pineapple and mango when frozen and pureed add gorgeous texture to smoothie bowls. I love the addition of ginger in this particular pineapple and banana smoothie bowl. If that seems a little out of your comfort zone, I say just give it a shot anyway! It just adds a bit of complexity, not over powering at all. You can start with a small amount and add more to taste. To garnish I couldn't help myself from dipping fresh banana and pineapple in chocolate and then rolling them in chopped toasted cashews. Peanuts would be good too. Mint on top looks pretty, but I also like the flavour. If you don't want to bite into big leaves just chiffonade the mint and sprinkle it on top that way.
***Chiffonade is a term used to describe a method of thinly slicing herbs or leafy greens. You simply stack the leaves, roll them up tightly and then slice perpendicularly.
Serves 1 - 2
The amounts are approximate and forgiving. Just sharing more as a guideline. As long as it's thick and sorbet like and has a ginger factor that suits your taste, everything is good!
Fattouch is a middle eastern salad made with fried or baked pita to make pita croutons, then tossed with a variety of chopped veggies and fresh herbs. Typically tomato, cucumber, onion, romaine and mint and or cilantro. The dressing bright, often with the addition of sumac. A really beautiful salad that would be a great addition to a feast of falafel or other vegan middle eastern inspired fare.
I ate this salad for days and it evolved into a heartier version that can stand alone as a meal. The addition of ancient grains adds a nutty taste and great texture. I think whatever you have on hand or prefer works here. I tried it with Freekeh and Farro, both good, but feel free to use quinoa or even cooked lentils. I had Dukkah on hand so that ended up in the recipe too. It was just too tasty to leave out and fits the middle eastern inspired dish perfectly. Then lastly I added avocado, the dressing is bright so a bit of creamy rich avocado is a good contrast to that.
These are approximate ingredients. You can't go wrong with this salad, whatever ratio you like is how you should make it. I like lots of pita croutons...like I mean lots. Maybe you want less.
I usually make a double batch because I like having yummy dressings on hand. I never buy salad dressing because I just don't care for it, plus it's simple to make yourself.
Smoothie Bowls barely need recipes. When you are blending up beautiful frozen fruit, regardless of the variety it is pretty hard to go wrong. With that being said it is fun to see all the combinations of fruit concoctions out there to keep one inspired. Eating a variety of whole plant based foods is good for your health, and important for the billions of micro organisms that live in our bodies and make up our microbiome. (not a glamourous thought, but it is the truth!) I start my day more often than not with a smoothie bowl. My goal is always flavour but I also try to get in lots of fiber, protein and other nutrients. This raspberry maca smoothie bowl is simple and delicious. A loose recipe for 1, of course you can double it or more as needed.
I use a food processor to blitz everything up, because that is what I have!
For this raspberry smoothie bowl I blitzed up approximately
To garnish : fresh raspberries, coconut chips, a sprinkle of chia seeds & a squeeze of fresh lime!
Hey! I'm Trisha