This is a recipe for one of my favorite basic green smoothies, with a superfood twist! I love adding as many greens and superfoods as possible to my smoothies, to get the maximum benefits. This particular smoothie features moringa (from here), maca (from here), and spirulina (from here). I have these on hand at all times to add to smoothie bowls like this one.
Moringa is rich in many vitamins, including vitamin A, calcium, magnesium, potassium, and zinc. It contains all essential amino acids and can help balance sugar levels and stimulates the metabolism. Maca is packed with vitamins, including B, C, and E, as well as calcium, zinc, magnesium. It’s great for cramps and hormone regulation, as well as energy, mood balance, and skin health. Spirulina is a blue-green algae that helps boost the immune system, keeps eyes healthy, reduces inflammation, eases PMS symptoms, and helps the body detox, among many other benefits!
So as you can tell, this smoothie bowl is literally bursting with nourishing power. If you’re not familiar with the “bowl” version of a smoothie, typically they’re thicker than a normal smoothie (made with more fruit/veggies and less liquid) and eaten out of a bowl (obviously) to allow room for ample toppings! Trust me, the toppings are the best part. They add texture and even more nutrients to this powerhouse smoothie. It is very adaptable to your tastes, so feel free to substitute the ingredients for whatever you have on hand. I hope you enjoy!
- 1/2 ripe banana (fresh or frozen)
- 2 large handfuls of baby spinach
- 1 cup frozen strawberries, pineapple, or mango
- 1/2 cup water or coconut water (sub almond milk for a creamier consistency)
- 1 pitted medjool date
- 1 tsp spirulina powder or granules (I use Organic Burst)
- 1 tsp maca powder (I use Organic Burst)
- 1 tsp moringa powder (I use Aduna)
- 1 tsp cinnamon
- Toppings: I used chia seeds, home-dehydrated almonds (recipe below), 1/2 ripe banana, 1 tbsp pepitas, 1 tbsp toasted buckwheat (kasha)
- First, blend spinach and liquid together until completely combined.
- Add strawberries, banana, superfood powders, date, and cinnamon. Blend until combined.
- Pour into a bowl! Add any toppings you desire.
One of my favorite easy snacks to make at home is toasted almonds! I love how crunchy and sweet these get by soaking and dehydrating them. Plus, doing so allows them to “activate” so they are even more nourishing and also easier to digest. This recipe requires almost no work at all! One of my favorite things to do is to soak a lot of almonds overnight, and use half of them for homemade nut-milk and the other half for this recipe. Then, while you dehydrate the whole almonds, you can also dehydrate the almond meal leftover from your nut milk, and grind it up later into flour. This way, you really get the most out of the dehydrating process.
- 1 cup raw almonds
- filtered water to soak
- pinch of himalayan or sea salt (optional)
- Place the almonds in a bowl with enough filtered water to completely cover them so that the water is 2 inches above the almonds. Leave to soak overnight (or for at least 6-8 hours).
- Once the almonds have soaked, drain and rinse them under cool water. Lay them on a paper towel to dry. Preheat oven to the lowest temp (mine was 175 F). You can also use a dehydrator for this (which will increase overall baking time as per the instructions for your dehydrator).
- Spread the almonds on a baking tray lined with parchment paper. Sprinkle with sea salt if desired.
- Roast for at least 2-3 hours (or dehydrate for 6-8 hours in dehydrator), until almonds are at your desired level of crispness. Turn oven off and leave pan in the oven until it is cool, to maximize crispness. Remove and eat!