Superfood Smoothie Bowl
This energizing breakfast recipe from Dr. Mark Hyman's new cookbook, "Food, What the Heck Should I Cook?" will keep you revved from daybreak to lunch.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
Spiced walnuts
- ¼ cup raw walnuts, chopped
- ¼ tsp ground cinnamon
- Pinch sea salt
Smoothie base
- 1 cup loosely packed baby spinach
- ½ cup frozen blueberries
- ¼ cup frozen cauliflower
- ½ cup filtered water
- 1 tbsp MCT oil powder (Try: Tattle Organic MCT Oil Powder)
- 1 tbsp almond butter
- 1 tsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 tsp spirulina powder + more for garnish
- 1 tsp peeled and grated fresh ginger
- ¼ tsp ground cinnamon
Toppings
- ¼ cup fresh blueberries
- ¼ cup chopped fresh strawberries
- 2 tbsp pomegranate seeds
- 1½ tbsp cacao nibs
- 1 tsp hemp seeds
Preparation
1. Prepare spiced walnuts: Preheat oven to 350°F. Place walnuts on a baking sheet and toast for 8 minutes, until fragrant. In a small bowl, combine walnuts with cinnamon and salt. Toss to coat, then set aside to cool.
2. Prepare smoothie base: Combine smoothie base ingredients in a high- speed blender. Purée until smooth.
3. Pour smoothie base into a bowl and garnish with spiced walnuts, blueberries, strawberries, pomegranate seeds, cacao nibs, hemp seeds and a dusting of spirulina.