Lavender Lemon Smoothie Bowl

Name: Lavender Lemon Smoothie Bowl
Prep time: 10 min
Total time: 10 min
Ingredients: 2 large very ripe bananas; 1½ cups (1 15 oz. can/ 425 grams /) of white beans, drained and well rinsed (such as cannellini); 2 tablespoons of freshly squeezed lemon juice; 1 teaspoon of lemon zest; 1 teaspoon of dried lavender blossoms; 1/8 teaspoon of fine sea salt; 4 large medjool dates, pitted; 1 cup of cauliflower florets, steamed and frozen; ¼ teaspoon of turmeric (optional for color)

September 10, 2021 by Carol Clayton in smoothie bowl

Lavender Lemon Smoothie Bowl

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Thick, creamy, and zesty, this lavender lemon smoothie bowl will keep you feeling full and energized all morning long. It’s loaded with plant-based protein and veggies from two nutrient-dense ingredients, beans, and cauliflower!

Have you ever nibbled on lavender blossoms before or is this experience new? I first saw lavender in little sachet bags full of tiny pale purple blossoms that you would put in your sock drawer to keep everything smelling fresh. Then I noticed it as an ingredient in jam, cookies, and even soap! We are in lavender country here on the Olympic Peninsula so it’s pretty much everywhere. Lavender tastes a bit like rosemary but is milder and more floral. It’s super fun to cook with and you really don’t need much to add a calming floral flavor to your recipes like in this lavender lemon smoothie bowl. You can use fresh lavender if the blossoms are available to you, or dried lavender, which is easier to find and what I use in this vegan recipe.

Lavender and Lemon

Lavender and lemon make a powerful pair. They can cleanse and energize all while making you feel calm. This sounds like a perfect way to start the day! You only need 1 teaspoon of dried lavender in this smoothie bowl recipe for a lovely floral taste. There’s a tipping point with lavender where adding too much gives it a soapy taste, so just keep in mind that a little goes a long way.

Beans and Cauliflower

Beans are such a great source of plant-based protein, and I love to add them to smoothie bowls. They add a rich creaminess and keep you feeling full for hours. Give canned beans a good rinse before using to avoid a “beany” taste. I promise, you really won’t taste them! Cauliflower is another ingredient I add over and over again to smoothie bowls. It’s undetectable and blends up super creamy when steamed until fork tender and then frozen. Organic or farm-fresh cauliflower will have the most neutral taste. For the creamiest smoothie bowl, let your cauliflower thaw slightly before blending.

Toppings

This is where it’s fun to get creative. Blueberries add a natural sweetness to this plant-based smoothie bowl with pops of juiciness in every bite. They also pair really well with the lemon and lavender. If you have a favorite granola to add, that tastes delicious too.

I hope you enjoy creating with lavender and feasting on this nutrient-dense smoothie bowl!

Why you’ll love this lavender lemon smoothie bowl

o Thick and creamy

o Quick and easy to make

o Full of plant-based protein and veggies

o Calming and energizing all at the same time

o Vegan, gluten & oil-free

If you like this lavender lemon smoothie bowl recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you!

Keep scrolling for step-by-step instructions with photos!

Ingredients for Lavender Lemon Smoothie Bowl

Lavender Lemon Smoothie Bowl_.jpg — Ingredients:

o   2 large very ripe **bananas**
o   1½ cups (1 15 oz. can/ 425 grams /) of **white beans**, drained and well rinsed (such as cannellini)
o   2 tablespoons of freshly squeezed **lemon juice**
o   1 teaspoon of **lemon zest**
o   1 teaspoon of dried lavender blossoms
o   1/8 teaspoon of fine sea salt
o   4 large medjool dates, pitted
o   1 cup of cauliflower florets, steamed and frozen
o   ¼ teaspoon of turmeric (optional for color)

Top with fresh blueberries for extra juicy sweetness.

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

Method for making Lavender Lemon Smoothie Bowl

Lavender Lemon Smoothie Bowl_-4.jpg — Steps 1-2:

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups. For extra creaminess, thaw your cauliflower slightly before blending by letting it sit on the counter while you gather your other ingredients or putting it in the microwave for 20 seconds.

2. Add the bananas, beans, lemon juice, and zest to a blender container, followed by the lavender, salt, dates, and cauliflower.

Lavender Lemon Smoothie Bowl_-5.jpg — Step 3:

3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Lavender Lemon Smoothie Bowl_-6.jpg — Step 4:

4. Scoop the creamy mixture, which will be the consistency of thick pancake batter, into two or three bowls. Top with fresh blueberries and dig in!

Enjoy as a calming and filling breakfast or as a cleansing snack!

More delicious smoothie bowl recipes that use beans and cauliflower!

Healthy Rocky Road Smoothie Bowl

Neapolitan Smoothie Bowl

Cherry Blossom Smoothie Bowl

Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

Lavender Lemon Smoothie Bowl

Prep time: 10 MinTotal time: 10 Min

Ingredients

2 large very ripe bananas
1½ cups (1 15 oz. can/ 425 grams /) of white beans, drained and well rinsed (such as cannellini)
2 tablespoons of freshly squeezed lemon juice
1 teaspoon of lemon zest
1 teaspoon of dried lavender blossoms
1/8 teaspoon of fine sea salt
4 large medjool dates, pitted
1 cup of cauliflower florets, steamed and frozen
¼ teaspoon of turmeric (optional for color)

Instructions

If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.
For extra creaminess, thaw your cauliflower slightly before blending by letting it sit on the counter while you gather your other ingredients or putting it in the microwave for 20 seconds.
Add the bananas, beans, lemon juice, and zest to a blender container, followed by the lavender, salt, dates, and cauliflower.
Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Scoop the creamy mixture, which will be the consistency of thick pancake batter, into two or three bowls. Top with fresh blueberries and dig in!

Notes:

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

305.22

Fat (grams)

0.86

Sat. Fat (grams)

0.21

Carbs (grams)

69.41

Fiber (grams)

11.25

Net carbs

58.16

Sugar (grams)

33.63

Protein (grams)

11.09

Sodium (milligrams)

98.72

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Peach Pie Smoothie Bowl

September 03, 2021 by Carol Clayton in smoothie bowl

Peach Pie Smoothie Bowl (Raw Vegan)

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Sweet, end of summer peaches and ripe figs come together in this raw vegan peach pie smoothie bowl that has all the flavors of classic peach pie. Top it with your favorite granola for a delicious and healthy breakfast!

Are you ready for summer to be over? Me neither! Even with all the extra heat we’ve been having this year, I’m still holding onto the longer days and laid-back vibes that only summer can bring. And peaches and summer just go together. If you’ve got extra peaches hanging out in your freezer and want a quick, healthy treat, this peach pie smoothie bowl recipe is what’s for breakfast!

The unique ingredient I’ve added to this smoothie bowl recipe is figs. They ripen at the same time as peaches here on the Peninsula and seem to make a natural pair. Ripe figs give the smoothie bowl a sweet, jammy richness too. Blended with ripe bananas, full fat coconut milk and a dash of cinnamon, you can enjoy all the good feels and tastes of peach pie without having to turn your oven on!

Why you’ll love Peach Pie Smoothie Bowl

o Sweet, creamy, and fruity

o Only 10 minutes (or less) to make

o Raw vegan, gluten and oil-free

I hope you have as much fun making this end-of-summer smoothie bowl as I do and have been soaking up some sunshine too!

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full. And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Ingredients for Peach Pie Smoothie Bowl

Peach Pie Smoothie Bowl-Raw Vegan.jpg — Ingredients:

o   2 large ripe **bananas**
o   1 cup of ripe figs, sliced in half (about 4 full-sized figs)
o   ¼ cup (2 oz.) of full-fat **coconut milk** (the kind that comes in a can)
o   1 teaspoon of vanilla extract
o   1 teaspoon of cinnamon
o   1/8 teaspoon of salt
o   2 large medjool dates, pitted
o   2 cups (10 oz, 283 grams) of frozen peaches

Top with fresh peach slices, figs and your favorite granola

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

Method for making Peach Pie Smoothie Bowl

Peach Pie Smoothie Bowl-Raw Vegan-2.jpg — Step 1:

1. Add the bananas, figs, and coconut milk to a blender container, followed by vanilla, cinnamon, salt, dates, and peaches.

Peach Pie Smoothie Bowl-Raw Vegan-3.jpg — Step 2:

2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Peach Pie Smoothie Bowl-Raw Vegan-4.jpg — Step 3:

3. Scoop the creamy peach mixture, which will be the consistency of loose soft serve. into two or three bowls and top with fresh peach slices, figs, and your favorite granola.

Enjoy as a sweet and creamy breakfast or a quick healthy dessert!

More delicious raw vegan smoothie bowl recipes to check out!

Strawberry Shortcake Smoothie Bowl

The Peas Be Green Smoothie Bowl

Strawberry Rhubarb Pie Smoothie Bowl

Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton