July/August 2018 Issue of TOI Magazine
For the smoothie bowl:
3 large frozen bananas
1½ cups frozen mangoes
1¼ cup cashew milk (or another nondairy milk)
1/2 cup fresh pineapple
½-1 tsp blue spirulina (I use Unicorn Superfoods natural blue spirulina powder)
For the toppings:
2 large strawberries (sliced)
1 kiwi fruit (peeled and sliced)
1/2 banana (peeled and sliced)
2 tbsp granola (I use my homemade vanilla granola )
1 tbsp shredded coconut
Start by gathering and prepping all of your toppings first.
Add the frozen bananas, pineapple, mango, and ¾ cup of the cashew milk to a high powered blender and blend until smooth. *If your blender has trouble blending the smoothie gradually add more cashew milk ¼ of a cup at a time until you reach the consistency that you’re looking for.
Add the blue spirulina and blend again until smooth.
Pour smoothie mixture into a large bowl, add your toppings, and enjoy!
HOMEMADE Vanilla Granola
1/2 cup hemp hearts
1/2 cup flaxseeds
3/4 cup Agave Nectar
1 tsp vanilla extract
4 cups quick cooking oats
Preheat the oven to 300 degrees Fahrenheit.
In a sauce pan, heat the agave nectar and vanilla extract on high for one minute, just until its warm (do not let it bubble). Remove from heat and set to the side.
Place the quick cooking oats, hemp hearts, and flaxseeds in a large bowl. Pour the agave mixture on top of the oats mixture. Mix well with a spoon until everything is coated with agave.
Pour onto a parchment lined baking sheet. Bake for 30 minutes (be sure to mix half way through baking time).
Remove from oven and allow to cool completely on baking sheet. Granola will harden as it cools.
Store in an airtight container at room temperature for up to 1 week.
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