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  • Beca Lyne-Pirkis

    Beca Lyne-Pirkis

    calendar Friday, 02 December 2016

  • Smoothie bowl

    Smoothie Bowl

    Ingredients

    • ½ avocado
    • 2 medium ripe bananas
    • 150g frozen raspberries
    • 2 ½ large handfuls fresh spinach
    • 450/485ml unsweetened almond milk
    • 2 tbsp almond or cashew nut butter

    To serve

    • toasted almonds, roughly chopped
    • handful of fresh blueberries & raspberries
    • 2 tsp chia seeds
    • 1 tbsp each of sunflower and pumpkin seeds

    Method

    1. Place all the smoothie ingredients into a blender and blend until smooth.
    2. Add more almond milk if the mixture is too thick.This should take 1 minute of blending.
    3. Toast the nuts in a dry pan until they start to take on a golden colour, and then roughly chop.
    4. Divide the smoothie between two bowls and decorate with the toasted chopped nuts, fresh berries, a teaspoon of chia seeds per bowl and a tablespoon each of sunflower and pumpkin seeds per bowl.
    5. Serve immediately. Best made fresh and eaten straight away.

    Originally featured on Parti Bwyd Beca.

    Recipe by Beca Lyne-Pirkis.

    More vegan recipes:

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