Blueberry and Lemon Cake Smoothie Bowl

Spring is officially here!! It’s sunny, the birds are tweeting, the garden is looking more colourful and I’ve even been out without a coat! New fruit and vegetables are coming in to season which means more experimentation and lots of new nutrients! I always like to keep an eye on Eat The Seasons to find what fruit, veg, meat and fish is at its best and to get some inspiration to try things I wouldn’t usually. I’m especially excited for bananas, kiwis, pineapple and passionfruit coming back into season as they’re the sweetest and the best in smoothies, porridge, parfaits and for general nibbles. Pineapple and kiwi are great in savoury dishes too! I hear passion fruit is good with fish… Weird right? I’m not sure how I feel about that one!

Right, so today I decided to share a bright and colourful smoothie bowl to kick off banana season! I’ve used frozen blueberries in this one as they are picked when in season and at their best and then frozen straight away! So they still contain all their nutrients! Great when you want the benefits of the fruit all year round and amazing in smoothies as they are super sweet! I’ve also added lemon zest to the smoothie to give it that sweet lemon drizzle/biscuit citrus hit. The banana sweetens the zest with out any need to add any additional sugar and the blueberries complement it beautifully. It’s a real winner this one and super easy too! You could even serve it for dessert or half it and have it as a snack! Enjoy!

Ingredients – serves one

Smoothie –

100g frozen bananas

100g frozen blueberries

1 tbsp smooth almond butter

80ml nut milk

1 lemon, zest

​Toppings – 

smooth almond butter

mixed nuts and seeds

raw coconut curls

raw cacao nibs

chopped tiger nuts/nuts of choice

ground flaxseeds

crumbled frozen raspberries

Method

Blend the first set of ingredients in a high speed blender until smooth, silky and thick like ice cream.

Scoop the smoothie into a bowl and smooth over with the back of a spoon.

Dollop on 1 – 2 tbsp smooth almond butter – as much as you fancy. I always lean towards the 2 tbsp myself!

Scatter over a handful of mixed nuts and seeds.

Sprinkle over some raw coconut curls, cacao nibs and tiger nuts.

Dust over some flax and crumble over some frozen raspberries.

Enjoy,

Leitchy xx

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