Blanch it, bake it, blitz it, bowl it. Smoothies revolutionised. This trend has taken breakfast tables by storm. The first meal of the day just got a whole lot better. Try this beet and berry smoothie bowl.
Beet and berry smoothie bowl
BEETROOT CHIA PUDDING
- 500ml (2 cups) almond milk
- 50g (¼ cup) chia seeds
- 15ml (1 tbsp) rose water
- 1 small beetroot, juiced
- 50g fresh raspberries + extra, to garnish
- 15ml (1 tbsp) honey
- 25g (¼ cup) oats
- 25g (¼ cup) quinoa
- pinch salt
- 30ml (2 tbsp) coconut oil
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) goji berries + extra, to garnish
- pomegranate rubies, to garnish
- raspberries, to garnish
- purple microherbs
- 1 nectarine, sliced (optional)
For the pudding, mix the ingredients in a medium bowl, cover and refrigerate, at least 2 hours or preferably overnight.
For the muesli, preheat the oven to 180˚C. In a medium bowl, combine the dry ingredients, except the goji berries. Melt the coconut oil and honey in the microwave on high, 20 seconds, and pour over the dry ingredients. Combine and spread out in an even layer on a lined baking sheet. Bake, about 10 minutes, stirring occasionally, until golden. Allow to cool, before adding the goji berries.
To assemble, spoon the chia pudding into bowls and top with the quinoa muesli. Garnish with pomegranate rubies,raspberries, microherbs and nectarine roses, if desired.
To make nectarine roses, cut the nectarine in half and remove the stone. Working with one half at a time, thinly slice the nectarine. Fan the slices to form a long line with the slices overlapping one another. Starting from one end, curl the slices toward the centre. Continue curling until you’ve formed a rose.