YIELDS
1 bowl
PREP TIME
COOK TIME
TOTAL TIME
- 1 Brazil Nut
- 1 Banana, very ripe
- 1 TBSP Chia Seeds
- 1/2 tsp Spirulina
- Chunk of Ginger, peeled and chopped
- A couple of generous squeezes of Lemon Juice
- 2 handfuls (or about 2 cups) Frozen Cauliflower Florets
- 3/4 cup Frozen Spinach
- Oat Milk
- Handful or two of Blueberries
- 12 Dates
- 1 cup Rolled oats
- 1 Brazil Nut
- 1 Banana, very ripe
- 1 TBSP Chia Seeds
- 1/2 tsp Spirulina
- Chunk of Ginger, peeled and chopped
- A couple of generous squeezes of Lemon Juice
- 2 handfuls (or about 2 cups) Frozen Cauliflower Florets
- 3/4 cup Frozen Spinach
- Oat Milk
- Handful or two of Blueberries
- 12 Dates
- 1 cup Rolled oats
Directions
To make Rawnola (makes 4 Servings):
1. Pit the dates.
2. Add half of them with the oats to a blender or food processor and blend until the dates are broken up.
2. Keep adding the rest of the dates one at a time until you get a chunky/crumbly doughy consistency.
To make the smoothie (Makes 1 Serving):
1. Add all ingredients except the blueberries and rawnola to a blender and blend (add just enough Oat Milk to blend, the consistency should be relatively thick).
2. Put your smoothie in a large bowl and top it off with some blueberries and 1/4 of the rawnola recipe. Enjoy!
Note:
– Store the rest of the rawnola in a glass jar in the fridge until the next time you use it!
– I find the more Spirulina I eat, the more accustomed I get to the taste – so feel free to add 1tsp of Spirulina (instead of just 1/2tsp) when you feel comfortable doing so!
Buckwheat Cinnamon Apple Breakfast Bowl
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Photo: Rebecca Botello
