Bo's Kitchen

Plant based recipes made with love

Breakfast

Mint choc breakfast pot

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Today was the first day I’ve wanted to get outside. The sky was clear and the air was fresh. Reminded me of Wales. I’m missing it so much still! The sunshine makes up for it though, I can definitely smell spring in the air now. I whipped up this mint choc breakfast pot to celebrate the beautiful weather. This breakfast pot is full of energy and it kept me going until dinner!

Recipe

For the smoothie –

  • 4 frozen bananas
  • 1/2 cup almond mylk
  • 1 tsp pumpkin seed butter (or any other seed/nut butter will do)
  • Small handful of broccoli
  • 1 apple
  • 1 tsp wheatgrass or other green superfood powder
  • 4-5 drops peppermint oil

For the choc sauce-

  • 2 tbsp maple syrup
  • 1 tbsp cacao
  1. Blend all smoothie ingredients together until well combined and smooth.
  2. Make choc sauce by mixing maple syrup and cacao in a small bowl. Keep stirring until smooth and runny.
  3. Smear choc sauce round your jar with a spoon and now pour in your smoothie.
  4. Top with dark chocolate, strawberries, granola and mint.

 

 

Berry beet smoothie bowl

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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.

Caramel buckwheat banana smoothie

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A basic buckwheat smoothie recipe that I use pretty much every day. If you don’t have buckwheat, feel free to sub with oats, but buckwheat is pretty special. It’s a great source of plant based protein as it contains twelve amino acids that support energy and growth. Buckwheat has more protein that any rice, millet or corn;  100g of it contains almost 14g of protein. I can definitely say I feel fuller for longer when I add buckwheat to my smoothies.

Ingredients

  • 1/2 cup of soaked buckwheat (soak overnight in water with a little ACV)
  • 2 frozen bananas
  • 1/2 cup of almond or other non dairy mylk
  • 1 tsp vanilla
  • 2 dates
  • 1 tbsp maca (I use Organic Burst)
  • 1 tbsp nut butter
  • 1 tbsp cacao (optional)
  • Fruit, coconut and mint for toppings

Recipe

  1. Rinse your soaked buckwheat well to remove the sticky residue. Add to blender with all the other ingredients apart from the cacao.
  2. If you want to make the caramel smoothie to swirl on top, empty half of your basic buckwheat smoothie into a bowl or jar. Now add the cacao the remaining smoothie and blend well.
  3. Put dollops of the cacao smoothie on top of your basic smoothie and blend in swirly patterns with a chopstick or knife.
  4. Top with fruit, coconut and mint.

 

Acai Almond Breakfast Bomb

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A breakfast bomb is a thing, trust me. Just freeze some bananas and soak some buckwheat the night before, rinse the buckwheat in the morning, throw it in the blender with your frozen bananas and you’re good to go.

Once you got the basics of this parfait down, you’ll be making it all the time. I love the fact that it’s always slightly different, depending on what I have in my kitchen.

Ingredients

  • 1/2 cup of soaked buckwheat (soak in a jar of water overnight with a little apple cider vinegar)
  • 3 frozen bananas
  • 1/4 cup almond mylk
  • 1 tsp vanilla extract
  • 2 tsp acai powder (I use Organic Burst)
  • Handful of blueberries
  • 1 tbsp of almond butter
  • Fruit, buckinis and coconut for decoration

Recipe

  1. Rinse buckwheat well and add to blender with frozen banana, almond mylk and vanilla. Blend well. Now empty half the mix into a bowl.
  2. To the remaining  mix, add your blueberries and 2 tsp organic burst acai. Blend again.
  3. To assemble, smear almond butter round the outside of your jar or glass. Mix it with a little hot water if it’s too thick. Now layer in your two different coloured buckwheat smoothies and garnish with fruit, coconut, buckinis and an edible flower if you have one! Ta da!