Re//Store Kitchen: Summer Smoothie Breakfast Bowl
A nutritious smoothie breakfast bowl is a popular way to start the day in our household and this summer version is a current favourite. I added cucumber and mint for extra freshness, and the frozen banana and avocado helps with the lovely creaminess.
I also love adding adaptogens such as Maca, Lucuma or Camu camu for example. I am currently reading the Moon Juice cookbook, and am even more inspired to add any little help through nutrition wherever possible. This book talks lots about the healing properties of adaptogenic herbs, raw foods, and alkalising ingredients to create potent drinks, snacks, and sweets that deliver a multitude of benefits, including sparked libido, glowing skin, and boosted immunity. Holistic nutrition all the way! Enjoy this summery breakfast bowl and top it with anything at hand, I sprinkled ours with some home made granola, coconut flakes, fresh strawberries and some dried goji berries, cranberries and mulberries.
Summer Smoothie Breakfast Bowl
1 frozen banana
juice of 1 lime
1/2 inch freshly grated ginger
1 sprig of fresh mint leaves picked
6 ice cubes
a handful sprouted mung beans (optional)
15 Brazilian nuts (Soaked overnight) Cashews or almonds work well too.
1 tsp Lucuma powder
2 tbsp dried nettle (Neals Yard does a great quality)
1. Juice apples and cucumber if there is a juicer available, if not, it’s fine to use organic unsweetened apple juice (1 cup), or blend it all with the other ingredients.
2. Add the ingredients to a blender such as a Vitamix or NutriBullet and blend.
3. Top with optional ingredients such as granola, seeds, nuts, fresh fruit, dried fruit.