My all-time favourite breakfast is a bowl full of smoothie - cramming in all the goodies such as seasonal veg or leaves from the garden, fruits - whether picked fresh, delivered or frozen - with plenty of nuts and seeds to boost the density and depth of flavour. Topped with muesli and perhaps some fresh fruits if I have to hand, it is my go-to.
Our smoothie bowl is different every day according to what’s in the larder, fridge, freezer and garden - and the joy of smoothies is that they are so utterly versatile - so mix things up and in so doing use up any leftovers or what you have to hand.
The forget-me-not flowers that add a pop of colour to the bowl grow easily in many of our gardens at this time of year felt like a poignant reminder - let’s not forget this time we’re in right now during lockdown, let’s commit to learn from it and try to hold onto any positive changes it has invoked in our lives.
Spring Smoothie Bowl
Makes approx 2 servings
Ingredients
1 cup (approx 130g) frozen berries
1 stalk rhubarb, chopped into small pieces
2 chard leaves, roughly torn or chopped
Handful spinach or other greens
Handful flaked coconut
2 tbsp yogurt
Small handful raisins
Handful nuts - any you have available
1 tbsp seeds - any you have available eg linseed, sunflower, pumpkin, sesame, chia
Few shavings fresh ginger
Few leaves fresh mint
200ml boiled water (boiled water helps to soften the frozen berries)
100ml almond milk (or other milk of your choice eg cows, coconut)
Optional: muesli to sprinkle on top
Optional: fresh fruits for on top
Optional: edible flowers such as forget-me-nots to decorate your smoothie bowl
Method:
Place all ingredients in a blender and whizz up until smooth
Serve with optional toppings such as muesli, fresh fruits and edible flowers
