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.

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Prep Time
5 min
8 min


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


  • ¼ cup fresh blueberries
  • ¼ cup chopped fresh strawberries
  • 2 tbsp pomegranate seeds
  • 1½ tbsp cacao nibs
  • 1 tsp hemp seeds


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.

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