Breakfast Smoothie
Preparation:
Soak cupful of nuts in water – favourites are Brazil’s (selenium content and forest ethics), with some pine nuts (£££), pistachios, or pecans. (but can be replaced with almonds, walnuts, hazels, sunflowers, pumpkin seeds, etc.)
Soak a cupful of dried fruit in water – favourites are figs (brain food), White Mulberries, Goji Berries (but can use raisins, apricots, prunes, mango, banana, etc.)
Leave to soak separately overnight.
Discard the water from nuts/seeds and put half in blender, the rest in a bowl.
Into the blender pour some of the water from the dried fruit (now that it is sweetened). Blend until smooth and creamy. If it gets too thick for the blender to turn effectively, add a little more water.
If it is too thin – like milk, you’ll need more nuts or less water next time.
Add in half of the dried fruit you soaked, and blend again.
The rest of the fruit you add to the nuts in your bowl.
Optional Extras are endless:
I often add a whole banana or a sprinkling of coconut to the bowl, and into the blender goes a bunch of superfoods.
Current favourites:
1 dessert spoon Acai and 1 teaspoon of Vanilla Powder.
Optional Sweeteners:
Lucuma, Agave or Coconut Blossom Sugar are possible sweeteners.
How about trying:
Maca, Camu Camu, Cacao Powder, Cacao Nibs, Green Powders (Wheatgrass, Barleygrass, Chlorella, Spirulina).
When you’ve finished tasting it, add the smoothie into the bowl for that ‘breakfast bowl’ experience.