Happy Monday! Two weeks ago, I hosted a dozen folks during a meditation retreat in Hot Springs, North Carolina. Our personal chef, Jami, prepared all our delicious meals from basic, whole ingredients. This was a great reminder of how good we feel when we fill ourselves with wholesome, nutritious foods. One rule from Michael Pollan’s Food Rules immediately comes to mind : Eat mostly plants. And that we did.
This week, I’ll be sharing half a dozen recipes from the Crafting Ritual and Cultivating Mindfulness retreat. Today’s Blueberry Coconut Smoothie Bowl is a quick and easy option for breakfast, brunch, random snacking, or even dessert. You can use this Blueberry Coconut Smoothie Bowl recipe as a general outline for any future smoothie bowls. Maybe you have a bag of mixed berries instead of just blueberries? Who cares – whip it up. Missing almonds, but you have walnuts? Awesome, toss them in. Hate coconut? Cool, skip that step. Here’s the lowdown.
Ingredients
- 1 cup frozen blueberries, plus 1 tablespoon for garnish
- 2 bananas
- 1 1/2 cup canned coconut milk or water
- 1 tablespoon unsweetened coconut shreds
- 1/2 tablespoon chopped almonds
- 1/2 teaspoon chia seeds
- Dash of cinnamon
Instructions
- In a blender add the frozen blueberries, 1 1/2 banana, and coconut milk. Puree
- until smooth. (just FYI during the retreat Jami used water and it tasted great!)
- If the smoothie becomes slushy or too thick, just add a little more of coconut
- milk just to get the consistency of a smoothie.
- In a small cereal bowl add 3/4 of the smoothie. Top with sliced banana,
- coconut shreds, almonds, and the frozen blueberries.
- You can switch out the fruit to create your own take on the smoothie bowl.
