As soon as spring comes along, my eating habits change. My spring and summer breakfast turn into smoothie bowls! I love trying different variations and this time I’m going to be sharing my favorite one with you : Matcha tea and avocado (of course!).
There are so many reasons why I love this matcha and avocado smoothie bowl :
- It’s super tasty
- It’s extremely nutritious. It keeps me full for 6 hours, which is crazy! (Note: I’m usually hungry every 1 hour)
- It’s very healthy. It contains no milk, sugar or flour.
- It’s refreshing. No surprise with this amount of fruits.
The basis for a smoothie bowl :
Once we get the hang of the basics on how to make a smoothie bowl, we can experiment with the variations.
- In a bowl
- Pour some cereal
- Pour fruit pulp on top (think of it as a thick smoothie or baby food)
- Garnish with chopped nuts and fruit
Ingredients for two servings :
- 1 avocado
- 2 small organic bananas*
- 150 γρ. coconut milk
- 1 teaspoon of Matcha powder
- 2 teaspoons of molasses**
- 5 tablespoons of sugar-free cereal ***
- Garnish : chopped nuts and fruits ****
* You can make this without using a banana, but the banana gives aroma to the smoothie
** Instead of molasses, you can add any natural sweetener, like honey, agave syrup, etc. I prefer molasses because I have low blood pressure, and it helps me sustain my energy for the day.
*** In addition to classic corn cereals, I use sugar-free zea wheat pop, quinoa pop and amaranth pop.
**** I garnished the smoothie bowl seen in the picture with cashews, Aegina peanuts, pumpkin seeds, mavrokouki, a little grated coconut and amaranth pop. Other times, I just garnish solely with Aegina peanuts and strawberries (yummy!).
- In a blender, mix the coconut milk, avocado, banana, Matcha, molasses (or any sweetener of your choice) on low speed.
- Serve the cereal in two bowls.
- Carefully pour the smoothie over the cereal.
- Garnish with fruits and nuts.
See you soon,