Start your day with a taste of summer! <br /> <br />Serves 2 <br /> <br />Ingredients: <br />Smoothie Bowl: <br />2 cups (500 mL) almond milk (or other nut milk) <br />2 cups (500 mL) frozen blueberries <br />1 ripe banana <br />2 Tbsp (30 mL) chia seeds <br />1 tsp (5 mL) maca powder <br />1 scoop raw vegan protein powder <br />Toppings: rawnola, goji berries, chia seeds, sliced banana and blueberries <br /> <br />Rawnola: <br />2 cups (500 mL) raw oats <br />1/3 cup (75 mL) sunflower seeds, soaked 8 hours <br />1/3 cup (75 mL) pumpkin seeds, soaked 8 hours <br />1 cup (250 mL) chopped dried fruit (any mix of dried cherries, blueberries or cranberries) <br />2/3 cup (150 mL) agave <br />1/2 cup (125 mL) pitted dates <br />1 Tbsp (15 mL) coconut oil <br />1 vanilla bean <br />Sea salt <br /> <br />Method: <br />If you're making the rawnola as one of your smoothie bowl toppings, you'll want to be sure to make this first. <br />To make the rawnola, first soak your sunflower seeds and pumpkin seeds for about 8 hours. <br />Mix the raw oats, seeds and chopped dried fruit together in a bowl. <br />In a food processor, combine the agave, dates, coconut oil, vanilla bean and sea salt until smooth. <br />Pour over dry ingredients and mix them well. <br />Dehydrate the rawnola at 105ºF for about 12 hours. <br />Once ready, break up the rawnola into pieces. <br />Refrigerate until ready to use. <br />To make the smoothie bowl, blend all ingredients until smooth. <br />The smoothie should be quite thick, so if needed, you may need to add more frozen blueberries until you reach your desired consistency. <br />Pour in a bowl and decorate with your toppings. <br />Enjoy!
