Trio of Smoothie Bowls

Good Morning, Sunshine! Since coming back from Australia, I've been on a big smoothie bowl kick. Here is a little collection of what I have been enjoying on warm summer mornings.

FIG, STRAWBERRY, & GOJI BERRY SMOOTHIE BOWL

This first delight was inspired by some fresh figs that a co-worker gifted to me. It is something I look forward to every summer & I love coming up with new ways to feature them. I threw in some goji berries to bump up the flavor & nutrition factor, as they are packed with antioxidants & powerful medicinal properties. They are also what gives this bowl its vibrant pink hue.

FIG, STRAWBERRY, & GOJI BERRY SMOOTHIE BOWL

Author: Melissa, Honey Bee Vegan

Recipe Type: Smoothie Bowl, Breakfast

Cuisine: Vegan

INGREDIENTS

• 1 cup frozen strawberries

• 1 frozen banana

• 1/2 to 1 cup almond milk

• 3 figs (blend 2, slice 1 for topping)

• 1/2 tsp vanilla extract

• 1/2 tsp cinnamon

• 1 Tbsp dried goji berries

• 1Tbsp super seed blend (for topping)

INSTRUCTIONS

1. Combine all ingredients, except the super seed blend, in a high-speed blender. Blend until smooth & creamy.

2. Pour into a bowl & top with sliced fig & super seeds.

CARROT CAKE SMOOTHIE BOWL

This next one was inspired by some beautiful heirloom carrots I found at the farmers' market. I typically love to make a simple & clean carrot soup when I come across a bunch of beautiful carrots, but with summer temps rising & no a/c in the apartment, there was no way I was turning on the stove. The local market makes a carrot cake that is to die for, but it's a little too early for that (but, really, who doesn't love cake for breakfast?). A healthy carrot cake smoothie bowl, however? Who could say no to that?

CARROT CAKE SMOOTHIE BOWL

Author: Melissa, Honey Bee Vegan

Recipe Type: Smoothie Bowl, Breakfast

Cuisine: Vegan

Serves: 1

INGREDIENTS

• 1/2 to 1 cup unsweetened coconut milk

• 1 cup spinach

• 1 cup raw carrots, chopped, steamed, & cooled

• 1/2 cup frozen pineapple

• 1 banana

• 1/2 cup frozen mango

• 1/2 teaspoon vanilla extract

• 1/2 tsp grated fresh ginger

• 1/2 tsp maca powder

• Dash of cinnamon

• Dash of nutmeg

INSTRUCTIONS

1. Add all ingredients to a high-speed blender & blend again until smooth.

2. Topped with super seeds, shredded coconut, & goji berries

TROPICAL PARADISE GREEN SMOOTHIE BOWL

This last one was inspired by the Destination Hawaii children's yoga class that I taught last week. Through a series of fun poses, we ride bikes on the boardwalk, swim with dolphins, sharks & other sea life, do sun salutations atop a volcano, & go surfing. It got me thinking that I could really use a tropical vacay, so whipped up this breakfast treat that was equally reminiscent of the Hawaiian Tropics & nourishing. The result? A delicious green smoothie bowl complete with naturally sweet tropical fruits, filling chia seeds, protein-rich kale, zesty ginger root & energizing matcha powder.

TROPICAL PARADISE GREEN SMOOTHIE BOWL Author: Melissa, Honey Bee Vegan Recipe Type: Breakfast, Smoothie Cuisine: Vegan Serves: 1

INGREDIENTS

• 1/2 to 1 cup coconut milk

• 1 small handful of chopped kale

• 1 frozen banana

• ¼ cup frozen pineapple

• ¼ cup frozen mango

• ½ tsp matcha powder

• ¼ tsp fresh grated ginger root

INSTRUCTIONS

1. Place all ingredients in a high-speed blender & blend until smooth & creamy.

2. Pour into a small bowl & garnish with chia seeds, shredded coconut, or fresh fruit if desired. Enjoy!

I love a smoothie bowl because it forces me to sit down & take a moment for myself in the morning, rather than sucking down a smoothie from a straw. Taking time to eat breakfast mindfully sets a beautiful pace for the day.