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Berry beet smoothie bowl

25th February 2016 by bos.kitchen 1 Comment

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If you’ve been following me on Instagram, you’ll already know about my obsession with beetroot. Although it’s crazy good for you, I think I’m just drawn to the beautiful rich pink it gives anything it touches. Plus it’s much cheaper and far easier to get hold of than pitaya! Don’t fear though, with the right balance of ingredients you can’t even taste the beetroot. I couldn’t taste it at all in this bowl. Of course if you’re new to beets in your smoothie, just add a little at a time to make sure you like it.

Beetroot has been proven to increase athletic performance, lower blood pressure, increase blood flow and slow down the progression of dementia. Beetroot also contains choline. Choline maintains the structure of cellular membranes, assists the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.

Recipe

  • 4 frozen bananas
  • 2 raw peeled beetroot (mine were small, use less if you want to)
  • 1/2 cup blueberries
  • 1/4 cup ground flaxseed
  • 1 small apple
  • 1 kiwi (don’t worry about peeling)
  • 1 tbsp acai powder (I used Organic Burst)
  • 1 cup almond mylk
  1. Blend all ingredients together with half the almond mylk. Add more almond mylk until thick and pourable, but not too runny. Add a little water if it’s still too thick.
  2. Pour into bowl and top with fruit, buckinis, dairy free chocolate, coconut and rose petals.

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Comments

  1. theurbanquarters says

    25th February 2016 at 10:53 pm

    Congratulations on the blog Bo! It looks lovely! Can’t wait to stalk all your posts! 🙌🏼

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Creamy vanilla cheesecakes with cranberry compote❣️ such a deliciously creamy and tangy combo and perfect for your festive table🎄If you don’t have a mini cheesecake tin you can also make this into one big cheesecake instead 😋 The filling is oh so creamy, you’d never guess it was dairy free! 

As a little gift 🎁 before the end of the year I’d love to offer two people the chance to WIN a copy of my cookbook and some dairy free goodies - just tag a friend below and I’ll pick the winners on Friday!😌🌟

Vanilla cheesecakes with cranberry compote (makes 9)

250g ginger nut biscuits
100g dairy free butter
300g cashews, soaked overnight
340g dairy free cream cheese
80g icing sugar
1 tbsp vanilla extract 
200g coconut cream
2-4 tbsp coconut milk 

200g fresh cranberries
5 tbsp water
5 tbsp caster sugar 

Prepare the base by processing ginger biscuits and butter together to a fine crumb. Press into a mini cheesecake tin and set aside in the fridge to chill. 

Add soaked cashews to a food processor and blend on high for 10 minutes until smooth and silky. Add in dairy free cream cheese, icing sugar, vanilla, coconut milk and cream and process until fully incorporated. Pour cheesecake filling on top of the bases and set aside to chill overnight in the fridge. 

To make the compote, add cranberries, water and sugar to a small pan and bring to a simmer. Cook for 10-15 minutes until jammy. Spoon compote on top of the cheesecakes and enjoy!

#dairyfree #vegandessert #dairyfreerecipe #veganrecipes #cheesecake #dairyfreebaking #veganfoodie #veganfoodies #veganlife #festivebaking #dairyfreedesserts #veganuk #eattherainbow
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