Christmas in Australia can be hot. It makes meats and gravies, puddings and custards a little unappealing. We love the idea of a smoothie bowl that's good enough to eat for breakfast on Christmas morning, for supper on Christmas night, or the whole way through the festive season and beyond!
This smoothie bowl recipe uses The Beauty Chef GLOW Inner Beauty Powder. GLOW contains 18 Certified Organic bio-fermented wholefoods like maqui berries, queen garnet plum and herbal extracts such as pomegranate fruit peel extract. One serving of GLOW Inner Beauty Powder also provides you with 200% of the recommended dietary intake (RDI) of vitamin C, 50% of the RDI of zinc, as well as prebiotics, probiotics and postbiotics to nurture digestive wellbeing.
The supernutrient formula of GLOW is specifically designed to promote more glowing skin, healthy hair and nails, increased energy, improved immunity and gut health.
Ingredients
2 blood plums, quartered & stone removed1 cup (125 g) frozen mixed berries
1 orange, zest finely grated & 1/ 3 cup (80 ml) juice
1 1/ 2 tablespoons almond butter
1 teaspoon GLOW Inner Beauty Powder
1 teaspoon ground cinnamon
Cacao Clusters
2 tablespoons buckwheat groats
2 tablespoons flaked coconut
2 tablespoons coarsely chopped hazelnuts
2 teaspoons cacao powder
1 teaspoon cacao nibs
1 teaspoon black sesame seeds
1 teaspoon maple syrup
1 teaspoon coconut oil
1/ 2 teaspoon ground cinnamon
Topping
Fresh raspberries
Fresh strawberries
Strawberry flowers & leaves
Method
Preheat the oven to 180 °C.
To prepare the cacao clusters, place all of the ingredients together in a medium bowl and toss to combine. Spread out onto a baking tray, clumping together to form clusters. Bake, stirring frequently for 10 minutes, or until crisp and golden brown. Remove from the oven and set aside to cool.
To prepare the smoothie bowl, place all of the ingredients in a high-speed blender. Blend until smooth.
Pour smoothie into a shallow bowl. Top with cacao clusters & fresh berries to decorate as desired.
Serves 1 (makes 1 1/2 cups)
Recipe courtesy of Carla Oates from The Beauty Chef.