1. Start the chia jam the night before. Combine 2 cups frozen raspberries, 2 tbsp of maple or rice malt syrup, 1 tsp vanilla bean extract and juice of half a lemon in a saucepan and bring to a light simmer. Once simmering, take off heat and stir 2 tbsp chia seeds through. Pour into warm glass jar, place lid on the top but allow to cool at room temp before setting in the fridge. Recipe from The Green Pantry. 2. The next morning, blend 3 frozen bananas (softened at room temp for 5-10 minutes) with a tiny bit of water, half a tbsp of cocoa powder and one tbsp of coconut sugar in a handheld food processor. This is the smoothie bowl ‘base’. 2. Pour into a bowl and then add toppings - I used a tablespoon of chia jam, frozen raspberries crushed up, peanut butter, Chocolate Buckinis, and fresh figs. 3. Sit back and chow down as you admire the fact you just created a smashing breakfast without paying someone to abuse a cow for you.
Vanilla Blueberry Almond Smoothie Cups ~ ready to go morning goodness - They sit in the freezer ready to go. All you have to do is pop two units in the blender, add a little extra liquid when you’re ready to enjoy and presto: instant smoothie…RECIPE