Recipe and text from
Gourmande In The Kitchen
While beets are probably not the first
ingredient you think of for breakfast, given a chance they might just surprise
you. Their sweet earthy taste pairs well with the tartness and acidity of
the berries not to mention that the deep garnet root, traditionally valued for
its blood and liver cleansing properties, is a good source of folate and
betaine.
Chances are you’ve probably heard of açaí (ah-sigh-ee) the berry of an
Amazonian palm tree by now. Native to the rain forests of South America,
açaí berries have become quite famously known as a super-food.
The old adage that the more vibrant the colour of a fruit or vegetable the
higher its nutritional value certainly holds true with this deep purple berry,
rich in both anti-oxidants and essential fatty acids. And while you can’t
find fresh açaí berries the pulp is available in the frozen section of many
grocery stores these days.
All blended together with a couple of Brazil nuts for added selenium, chia
seeds to keep you full and coconut milk to add creaminess and healthy fat to
help you absorb all those vitamins and you have yourself an easy make-ahead
breakfast, snack, dessert (or whatever meal you choose) that’s a little sweet,
a little tart and utterly refreshing.
This vibrant and detoxifying smoothie bowl is gluten-free, grain-free,
vegetarian, vegan, raw and paleo-friendly.
Ingredients
For the bowl:
• 1 large medjool date*, pitted and soaked in warm water until soft (leave out
if you would prefer a lower carb version)
• ½ cup/120ml coconut milk
• 1 tablespoon/12g chia seeds
• 1 or 2 brazil nuts
• 1 small raw beet, peeled and finely chopped (or grated if you don’t have a
blender)
• ½ cup/75g frozen mixed berries (I like a blend of raspberries and
blueberries)
• 100g frozen acai , run under warm water to thaw slightly
For the toppings:
• 1 tablespoon/5g unsweetened coconut flakes
• 1 tablespoon/10g hemps seeds
• Sliced fresh fruit and berries
Instructions
1. Start by soaking the medjool date while you prepare peel and chop/grate the
beet.
2. Place the coconut milk , chia seeds brazil nuts and drained soaked date in
the blender and blend on high until smooth.
3. Add the chopped or grated beet, frozen mixed berries and slightly thawed
acai packet. Blend on high, scraping down sides as necessary until thick and
smooth.
4. Serve immediately in shallow bowls with toppings or as a smoothie in a tall
glass. Alternatively you can prepare the bowl ahead of time the night before
and keep the bowl covered without the topping in the fridge overnight.
Content and image sourced from Gourmande In The Kitchen
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