A green smoothie bowl that tastes so deliciously creamy, you might just forget it’s a green smoothie. Sweet, smooth and creamy but still incredibly hydrating, this one’s a keeper. Golden kiwi, mango and coconut are the main players in this silky smooth number. I added some cucumber to sneak some veggies in and provide a little extra hydration, which is much needed in this heat! Yes, it’s actually hot in the UK. I’ve made a note in my diary, just in case it doesn’t happen again for a while.
I’ve had a green smoothie for the last four days and feel so much better for it. I promise you will feel the difference if you try and incorporate more smoothies in to your diet. It’s such a great way to start the day too, gentle on the digestive system and full of essential vitamins and nutrients. I can’t believe I used to have toast every day for breakfast, I always wondered why I felt so tired by 10am. This recipe uses coconut milk (again, I know) but you can swap it for your favourite non dairy milk, I just have a mild coconut addiction at the minute.
I topped these with fresh berries, lime, toasted coconut chips, mint, buckwheat and edible flowers from the garden. I get a fair few questions about the edible flowers I use on Instagram, if you want to grow your own, it’s super easy! I seem to kill most things I try to grow myself (true story) but edible flowers and aloe vera are the two things I have had success with. I think perhaps because they don’t really require much time or attention! The pretty purple petals above are borage and the little green leaves come from nasturtiums. There’s a nifty list of edible flowers here, if you’re interested.
Kiwi mango smoothie bowl
- 1/2 mango, cubed
- 1/2 cucumber
- 3 frozen bananas
- 1 golden kiwi
- 1/2 cup coconut mylk
- 1 cup of water
- 2 tsp matcha
- 1 tsp baobab powder
- 1 tsp coconut oil
Blend all ingredients together, adding more water if needed. Top with toasted coconut and fresh fruit.
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