Seasalt Nourish, Healthy Soul Food: Simple Smoothie Bowl
We're finding comfort in easy-to-make meals that are as nourishing as they are delicious, shared by Seasalt Friend and Cornish wellness expert Tia.
Tia Tamblyn can usually be found leading courses and a pop-up breakfast café from her beautiful rural home, Botelet Farm in South East Cornwall. Today, she shares a recipe for a versatile smoothie to drink as a nutrient-boosting shot, in a long glass, or topped with a sprinkling of muesli and fresh fruit.
She says, “This is hands-down my favourite breakfast. My husband and I have one every day and top it with granola for slow Sunday breakfasts with the kids. Our ingredients change with the seasons, and according to what needs to be used up in the store cupboard or garden.
For the recipe below I used a combination of mixed frozen berries, or you could use any you have in your freezer. The store cupboard ingredients such as nuts and seeds can be interchanged according to what you have available, or mix them up from day to day to adjust the flavours.”
Makes 2 smoothie bowls
Preparation time: 10 mins
Gluten free and vegan
Ingredients
- 100g frozen berries (any type)
- 1 medium carrot
- A leaf each of chard and kale, and a small handful of spinach
- 30g beetroot, peel left on
- ¼ apple, cored
- Small piece of ginger, peel left on
- Small handful raisins
- 20g oats
- 40g mixed seeds and nuts
- 150ml almond milk
- 60g coconut yogurt
Method
- Wash the vegetables and chop into small pieces, including the carrot top
- Place the berries and ingredients in a blender or smoothie maker and pour 100ml water over them.
- Pour into a bowl or glass and garnish with fruit pieces, a sprinkling of chopped nuts, granola or muesli
Tia’s fresh ingredients were supplied by Real Food Garden and Fruutbox. Recipes created and photographed at Botelet Farm. All photography by Richard Tamblyn.
We’d love to see your variations on this and other recipes in our Seasalt Nourish series. Share using #seasaltnourish.