The Yammy Jammy

Name: The Yammy Jammy Smoothie Bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 medium yam cooked, cooled and peeled; 2 large ripe bananas; 1 small ripe pear, cored and quartered; 2 oz. (¼ cup) of full fat coconut milk (the kind that comes in a can); 2 teaspoons of lemon juice; ½ teaspoon of lemon zest; 1/8 teaspoon of fine sea salt; 3 large medjool dates, pitted; 3 tablespoons of chia seeds; 2 cups of mixed frozen berries

July 30, 2020 by Carol Clayton in smoothie bowl

The Orange Creamsicle

July 07, 2020 by Carol Clayton in smoothie bowl

The Orange Creamsicle Smoothie Bowl

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Do you remember those swirly orange creamsicle cups that came with the little wooden spoon? The perfectly balanced flavor combo of subtly sweet citrus and cream still fondly brings me back to my grade school days. Setting out to make a healthy, plant-based, breakfast friendly version of my favorite childhood treat, I started with fresh oranges which are naturally very sweet. Blending fresh squeezed orange juice with silken tofu creates an unexpected creaminess that looks and tastes just like pudding. I added a sweet carrot for a veggie boost which also gives the smoothie it’s lovely pale orange color. The taste is creamy, fruity and downright delicious. And it just feels good knowing that your nourishing your body while indulging in a dessert-for-breakfast smoothie bowl.

The Orange Creamsicle Smoothie Bowl Ingredients (vegan, gluten & oil free) — Ingredients

12 oz. (340grams) extra firm silken tofu
1 small carrot, sliced
2 tablespoons of flax meal
2 large very ripe bananas
4 large medjool dates, pitted
½ cup (4oz.) of fresh squeezed orange juice
1 teaspoon of organic orange zest
Blackberries, coconut flakes and orange slices for toppings
**Makes 2-3 bowls**

The Orange Creamsicle Smoothie Bowl Method (vegan, gluten & oil free) — Method

1. First add the base of the smoothie bowl to the blender container, the extra firm silken tofu, the carrot and flax meal. Silken tofu blends up like a dream and adds a velvety richness to the smoothie bowl. Flax meal, which is simply ground flax seed, is packed with omega-3 fatty acids and also works as an excellent thickener.
2. Next add the sweeteners; the very ripe **bananas** and the dates, followed by the flavorings; the **orange juice and zest** and fine sea salt. Choose organic oranges, if available, to avoid zesting any unwanted and bitter tasting, chemicals.
3. Secure the lid on the container and blend, starting on low and working up to medium speed until the ingredients are creamy and fully incorporated. This will take about a minute or more depending on your blender. If you have a Vitamix, use the tamper to push the food down and around toward the blade. Or stop and scrape the sides of the container as needed.
4. Scoop the creamy orange mixture, which will be the consistency of loose pudding, into two or three bowls and top with blackberries, coconut flakes and orange slices.
Enjoy as a sweet and creamy healthy breakfast or a protein rich snack!
**To learn more, click/tap on the ingredients in bold.**

Printable Recipe Card:

The Orange Creamsicle Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Blending fresh squeezed orange juice with silken tofu creates an unexpected creaminess that looks and tastes just like pudding. I added a sweet carrot for a veggie boost which also gives the smoothie it’s lovely pale orange color. The taste is creamy, fruity and downright delicious.

Ingredients

12 oz. (340grams) extra firm silken tofu
1 small carrot, sliced
2 tablespoons of flax meal
2 large very ripe bananas
4 large medjool dates, pitted
½ cup (4oz.) of fresh squeezed orange juice
1 teaspoon of organic orange zest

Instructions

First add the base of the smoothie bowl to the blender container, the extra firm silken tofu, the carrot and flax meal. Silken tofu blends up like a dream and adds a velvety richness to the smoothie bowl.
Next add the sweeteners; the very ripe bananas and the dates, followed by the flavorings; the orange juice and zest and fine sea salt. Choose organic oranges, if available, to avoid zesting any unwanted and bitter tasting, chemicals.
Secure the lid on the container and blend, starting on low and working up to medium speed until the ingredients are creamy and fully incorporated. This will take about a minute or more depending on your blender. If you have a Vitamix, use the tamper to push the food down and around toward the blade. Or stop and scrape the sides of the container as needed.
Scoop the creamy orange mixture, which will be the consistency of loose pudding, into three bowls and top with blackberries, coconut flakes and orange slices.

Calories

286.22

Fat (grams)

6.47

Sat. Fat (grams)

0.88

Carbs (grams)

53.01

Fiber (grams)

6.52

Net carbs

46.49

Sugar (grams)

37.22

Protein (grams)

10.90

Sodium (milligrams)

20.92

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

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The Key Lime Coconut

June 04, 2020 by Carol Clayton in smoothie bowl

The Key Lime Coconut Smoothie Bowl

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There is something irresistible about key lime pie. It’s tart, sweet, creamy and tastes of long hot summer days. All these essential flavors and textures are blended up in my plant based, gluten free, raw smoothie bowl that will leave you feeling refreshed and satisfied. This is a thick, pie-for-breakfast, eat with a spoon smoothie bowl that gets its vibrant green color from our good friend, spinach, and creamy texture from bananas and avocado. Top it with fresh pineapple and coconut flakes and you’ll have a feet in the sand, nutritious treat to start your day!

The Key Lime Coconut Smoothie Bowl Ingredients — Ingredients

2 oz. (1/4 cup) of full fat coconut milk (the kind that comes in a can)
Zest and juice of 1 medium lime (organic if possible)
2 large ripe bananas
2 large medjool dates, pitted
1 large ripe avocado
2 cups of fresh spinach, packed
1/8 teaspoon of fine sea salt
Pineapple chunks and coconut flakes for toppings
**Makes 3 bowls**

The Key Lime Coconut Smoothie Bowl Method — Method

1. First, add the liquids to the blender container: ¼ cup of full fat coconut milk and the zest & juice of 1 medium lime. You can easily zest and juice your own lime by zesting the lime first on a microplane and then cutting it in half and squeezing out all of the juice, fishing out any seeds. Follow this by adding the sweeteners: 2 large ripe bananas and 2 large pitted medjool dates.
2. Next add the base: 1 large ripe avocado and 2 packed cups of fresh spinach. Last, but not least, is 1/8 teaspoon of fine sea salt. Adding salt to your smoothie bowl will help marry all the lovely flavors together.
3. Secure the lid on the blender container and blend until completely smooth, stopping to scrape down the sides as necessary or by using the tamper if you have a Vitamix. This may take up to a minute or more, depending on what type of blender you use.
4. Scoop the bright green, creamy mixture, which will be the consistency of loose pudding, into two or three bowls and top with pineapple chunks and coconut flakes. Enjoy as a delicious healthy breakfast or nutrient dense snack!

Printable Recipe Card:

The Key Lime Coconut Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

This is a thick, pie-for-breakfast, eat with a spoon smoothie bowl that gets its vibrant green color from our good friend, spinach, and creamy texture from bananas and avocado.