A creamy, green, delicious way to start the day, this Green Smoothie Bowl is a great way to get your greens in for the day with a subtle boost from matcha. An alternative loved by the whole family, sprinkle on top this Cacao Crunch, a new alternative to the ‘chocolate milk’ creating cereal we know and love!
Green Smoothie Bowl
INGREDIENTS – Serves 1
2x handfuls of spinach
1 pear (cored)
1/2 courgette
1 banana (frozen makes a creamy consistency)
1 teaspoon of matcha powder
1 tablespoon tahini or almond milk
1 cup of nut milk – cashew milk works perfectly here
METHOD
Add all your ingredients to a blender and blitz until smooth and creamy. The more milk you add the ‘thinner’ it will be, using less milk makes it a great option for a smoothie bowl topped with Cacao Granola.
*tip = I used PerfectTed Matcha & Plenish Cashew Milk
Cacao “Crunch”
INGREDIENTS
2 cups of rolled oats
1 cup of buckwheat groats (optional)
½ cup walnuts
½ cup hazelnuts
½ cup coconut chips
2 tablespoons cacao nibs
1 tablespoon Ceylon cinnamon
1 ½ tablespoons cacao powder
1 tablespoon tahini
2 tablespoons coconut oil (melted)
METHOD
Preheat oven at 120 degrees
In a large bowl, combine the oats, buckwheat groats, hazelnuts, walnuts
In a saucepan, on a low heat, melt and combine your Ceylon cinnamon, tahini, cacao powder and coconut oil to create a ‘sauce’
Pour your cacao ‘sauce’ over your granola combining to coat completely, spread evenly across a lined baking tray and place into the oven for 10 minutes
After 10 minutes, remove from the oven and separate/mix before adding the coconut chips to the tray
Place back into the oven for a further 10 minutes, your kitchen will be smelling like chocolate cake
Remove from the oven and leave to cool, store in an airtight container or Kilner jar for a quick breakfast option
Recipe created by Nutritional Therapist, Eleanor Hoath for Hip & Healthy’s “Back To Wellness” campaign.