It's almost Valentine's Day and I'm feeling all the love with this delicious smoothie bowl made with all the things that make my heart go BOOM! For starters, one of my favorite tropical fruits — guava. Last Thursday, I bought a guava at the farmers' market and it's been ripening on my counter these last few days making the whole kitchen smell incredible. I decided to treat myself to all its goodness today along with frozen cantaloupe, banana, raspberries and a confetti party of toppings. As much as Valentine's Day is about saying I love you to all your nearest & dearest, it's also a wonderful time to say I love you to yourself and your body with healthy, loving food. I've been reading Rupi Kaur's beautiful collection of poems the sun and her flowers and this one perfectly captures this sentiment:
look down at your body
there is no home like you
- thank you
Happy Valentine's Day, lovelies!
1 T coconut oil
1 T buckwheat grouts
1 guava, peeled, chopped and frozen
1 banana, 2/3s chopped and frozen, 1/3 sliced fresh for garnish
1/2 cup frozen raspberries plus a couple for garnish
1 cup frozen cantaloupe balls
1/2 cup nut milk
1 T Macadamia nut butter
1 T shaved unsweetened chocolate
1 T shaved coconut
Drizzle of Just Date Syrup
Rose petals (optional)
1. In a sauce pan, heat coconut oil and toast buckwheat grouts until just starting to golden. Set aside to cool.
2. Blend frozen fruit — guava, banana, raspberries and cantaloupe — with nut milk in a high-powered blender until smooth. Pour into a bowl.
2. Top with fresh banana slices, a few frozen raspberries, toasted buckwheat, a drizzle of mac nut butter, chocolate, coconut, date syrup, and rose petals.