Recipe by Naomi Sherman
This smoothie bowl is deliciously sweet and creamy, despite being vegan and free from any added sugar. Packed full of healthy fats from the avocado and coconut and added antioxidants in the form of cacao nibs and blueberries, it’s the perfect celebration of a new season.
Serves 2 Large /
60 grams baby spinach (you can blanch this in boiling water if you like)
500 grams frozen bananas
2 Tablespoons fresh mint
1 cup coconut milk
Place the spinach in the base of a large, tall blending beaker.
Add the bananas, avocado, mint, and coconut milk in that order.
Use the mincer blade to blend until you have a thick and creamy mixture.
Top with coconut flakes, kiwi fruit, blueberries and cacao nibs and garnish with extra sprigs of mint.
About the Author
"I'm here because I'm lucky enough to do what I love every day. And I want the same for you."
Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley.
A firm believer that there is no one-size-fits-all approach to good health, Naomi loves to create recipes that are fresh and bursting with flavour, with an emphasis on gluten and refined sugar free dishes.
Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found on Naomi's website.
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