This Buddha Smoothie Bowl from the Half-Baked Harvest Cookbook is the healthy recipe you need to reset after the big Thanksgiving binge. Here’s how to master it…
2¼ cups milk of choice (I like canned coconut milk)
½ cup chia seeds
2 tablespoons honey or pure maple syrup
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
1 cup milk of choice (I like canned coconut milk)
½ cup fresh or frozen strawberries, hulled
½ cup fresh or frozen raspberries
1 ripe fresh or frozen banana
1 teaspoon pure vanilla extract
Plain Greek yogurt
Nut butter, toasted coconut, seeds and/or nuts
Granola, store-bought or homemade
Assorted fresh berries and fruits
Make the chia pudding: In a medium bowl, combine the milk, chia seeds, honey, vanilla, and salt and stir well to combine. Cover and let sit in the fridge for at least 2 hours or preferably overnight.
Make the smoothie: Combine the milk, strawberries, raspberries, banana, and vanilla in a blender and blend until completely smooth.
To assemble, spoon a little chia pudding into the bottom of your bowl and pour the smoothie to the side of the pudding. Top as desired with yogurt, nut butter, granola, and fruits. Drizzle the whole bowl with honey. Eat!
Fresh or frozen fruit?
I prefer using fresh fruit for dishes like salads and desserts or other baked items, but for smoothies, I love using frozen fruit. The frozen fruit adds the same body as ice cubes would, but doesn’t water the smoothie down. Genius! If you have tons of fresh fruit on hand, that obviously works great, too, but if it’s the dead of winter, don’t hesitate to go with frozen!
Recipes reprinted from Half Baked Harvest Cookbook. Copyright © 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.