by Amy Chaplin
Martha's Circle
breakfast

breakfast

I’ve been bored with my breakfast routine of late, my usual oatmeal and almond milk just isn’t getting me into the kitchen with much enthusiasm.  Neither is my fall back breakfast: sprouted toast with almond butter. Maybe it’s just that I’m ready for spring to usher in some seasonal inspiration or perhaps, I simply need something completely new? Since we’ve had some glorious spring-like days, the thought of a cool (or room temperature) breakfast is becoming more appealing.  With warmer mornings in mind, I started to experiment. I wanted to create a dairy-free, yogurt-like breakfast that can be topped with all my favorite breakfast add in’s: nuts, hemp seeds, bee pollen, berries etcetera.  And, like good natural yogurt it needed to have a wonderfully tangy flavor, which the berries provide. I’ve ordered a starter to make coconut yogurt, but until that project materializes I used chia seeds to get the desired thick and satisfying texture, the frozen banana also helps. After blending all the ingredients, simply pulse in the chia seeds and let the mixture sit for 15 minutes (or longer) before serving. This also helps it come to room temperature, which is better for digestion especially when the mornings are cool. I hope you enjoy this as much as my clients do!

Photo by Stephen Johnson 

 

Raspberry chia smoothie bowl

Adding coconut water gives this bowl a subtle sweet flavor but you could also replace it with water. If you like a sweeter flavor, add a medjool date or two. Look for unpasteurized coconut water in the fridge or freezer section or your health food store…or if you have access to fresh organic coconuts then you’re in for a treat. Unfortunately any imported fresh coconuts are irradiated here in the United States.

½ cup almonds, soaked overnight in 1 cup filtered water

2 cups fresh or frozen raspberries

¾ cup fresh orange juice

1 frozen banana

¾ cup unpasteurized coconut water

1 tablespoon vanilla extract

1 tablespoon coconut butter or extra virgin coconut oil

3 tablespoons chia seeds

 

To serve:

Toasted almonds, chopped

Hemp seeds

Bee pollen

Maca root

Fresh berries or fruit

Drain and rinse almonds and place in an upright blender. Add remaining ingredients, except chia seeds and blend on high speed until completely smooth. Add chia seeds and stir thoroughly or pulse a couple of times until evenly incorporated. Set aside for at least 15 minutes or until mixture has thickened. Pour into two bowls and sprinkle with toppings.

Print recipe here.

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7 Responses to “Raspberry smoothie bowl”

  1. I love this take on a smoothie bowl. Am always making them in warmer months and love to top them with freshly-made granola and bee pollen. Can’t wait to make this one!

  2. shilpa says:

    This was absolutely delicious!! I didn’t have raspberries or coconut water so made it with water and strawberries and it was of course still very delicious! What a wonderful change from the ordinary. Going to make this again tomorrow! Thanks for the inspiration, Amy!

  3. This looks amazing! I love the idea of adding chia seeds for thickness. I’ve been playing around with a homemade coconut yogurt and have found it a little too watery -maybe I’ll add some ground chia seeds and see what happens.

    Also, I’ve been reading your blog for about 2 years now and have made nearly every breakfast recipe on here! I get together with friends for breakfast about one Sunday a month and we all bring something to share. I’ve made a few of your oatmeal recipes, the waffles, pumpkin bread and your scones. They’ve all been outstanding. Thanks for another awesome breakfast recipe I can share with my pals!

    • coconutandquinoa says:

      Thank you Alison! Nothing makes me happier to hear that you’ve made (and enjoyed) so many of the breakfast recipes!
      I am yet to try coconut yogurt again, the first time it went sour. Chia seeds will definately help thicken yogurt thats too thin, although try and get white ones as the color can be grey with the black ones.

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