Berrylicious Smoothie Bowl & Coconut Granola

Berrylicious Smoothie Bowl 


Serves: 1-2 Smoothie bowls
Ingredients:

• 1/2 Cup Frozen blueberries (organic if possible)
• 1/4 Cup Frozen Raspberries (organic if possible)
• 1/2 an Avocado (the more avocado you put in, the creamier and thicker the smoothie becomes)
• A handful of mixed leafy greens 
• 2 Scoops of Collagen powder, or bone broth protein (I interchange this ingredient)
• 2 Tbsp. Raw Cacao powder (adds a nice chocolaty flavour)
• 1 tsp. Cinnamon, or pumpkin pie spice (both are great)
• 1/2- 1/3 Cup Coconut almond milk (any milk can work)~You could even do water if you prefer
• 1-2 Tbsp. of ground chia & flax seed 
• 2 tsp. Honey (optional)~ You could also use the honey as a topper instead

Toppers:

• Coconut Granola (recipe below)
• Gogi Berries
• More Cinnamon!
• Cacoa nibs
• Ground Chia & Flax seeds on top instead
• Honey (drizzled on top)
• Fresh Strawberries, Bananas, Blueberries, etc. 

Directions: 

1. I use my blender to grind my chia seeds and flax seeds together. This help breaks the seeds down so your body can better digest them, and reap all the nutritional value (especially the Omega Fatty Acids content!)

2. Add all the ingredients into your blender, and blend it up! The more liquid you add the runnier the smoothie. So feel free to play around with the consistency you like. For a smoothie bowl, I like to have a thicker consistency myself. 

3. Once all blended up pour into a bowl, and top with your favourite toppers, and enjoy! 

Coconut Granola

Ingredients:

• 2 Cups of coconut ribbons
• 1 Cup of raw pumpkin seeds
• 1 Cup raw sunflower seeds
• 1/2 Cup Walnuts, chopped
• 1/2 Cup chia seeds
• 1/2 Cup buckwheat groats 
• 2 tsp. Vanilla
• Drizzled Coconut Nektar all over the granola (about 1/
  4 Cup)

Directions:

1. Place all the ingredients on a cooking sheet.

2. Drizzle the Vanilla over the Nuts and Seeds evenly.

3. Drizzle the Coconut Nektar all over the Nuts and Seeds as well.

4. Once everything is coated, use your hands to mix them all together so they start to stick together.

5. Place in the oven at 325 degrees F for about 12-15 mins. Depending on your oven, you may need to keep them in longer. Be sure to CHECK on them every 5 minutes or so, and stir occasionally so it does not stick to your pan.

6. Once the coconut flakes are golden brown, and everything seems to have crisped up a little, take out of the oven.

7. Scoop granola with a spoon while its warm, and transfer into a bowl to let it cool. This will help avoid granola getting stuck, and crusting onto your baking sheet!

8. Once cooled you may need to break the chunks up a little, and then serve over top of your smoothie bowl, yogurt parfaits, etc. 

I stored my granola in the fridge in a glass mason Jar. Should last for about 1-2 weeks. Enjoy!