Raspberry and Avocado Smoothie Bowl
Adding avocado to a smoothy might sound a bit strange to most people, but it gives a super creamy texture, without affecting the taste. Which also makes it a perfect yoghurt substitute in this recipe, keeping it fully dairy-free and vegan. Avocados are also great source of heart healthy fats, Vitamins C, K, E and B’s. It’s also loaded with potassium, folate and also fiber. With all its health benefits, it only makes sense to sneakily add in wherever you can.
I use left over coconut milk for my smoothies. Often recipes call for a certain amount of coconut milk, which leaves you with an opened tin. You can freeze the left-over milk in an ice cube tray, once frozen, put the cubes in a zip seal bag and freeze. These are now a convenient addition to your next smoothie bowl.
You will need:
· Electric blender (Nutribullet works great! If you don’t have a nutribullet, just make sure before making this recipe that your blender can in fact blend ice cubes. If not, rather exclude the ice cubes)
· Measuring cups
· Small serving bowls
Ingredients:
1 large ripe avocado
1 large frozen banana chunks
2-3 ice cubes
2 c frozen raspberries, from Redberry Farm
± ¼ c almond milk (or coconut milk or any other milk alternative)
Fresh berries and seeds of your choice for topping
Method:
Add ice, raspberries, banana, avocado and almond milk into your blender. Add a bit more milk if the mixture is too thick for your blender.
Scoop the mixture into two small serving bowls and top with your choice of fresh fruits and nuts. I like to toast the nuts and seeds beforehand, which adds flavour and makes them a bit crunchier. Serve immediately.
If you don’t use it all, you can simply transfer what is left into an ice cube tray, once frozen place in a zip seal freezer bag and freeze. When you want to use it again, simply blend together, adding a little almond milk to get the right consistency.
You can add a drizzle of maple syrup or honey for added sweetness.
Enjoy!
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