This Little Figgy Smoothie Bowl Recipe
🔪Prep Time: 10 minutes
2 cups of peaches, frozen
½ cup (4 oz.) of full fat coconut milk (the kind that comes in a can)
1 cup of ripe figs, sliced
2 large medjool dates, pitted
1 teaspoon vanilla extract
2 large ripe bananas
1Add the frozen peaches to a blender container along with the coconut milk, figs, dates, vanilla, salt and bananas.
2Screw on the blade base and blend until creamy, about 1 minute. If using a traditional blender with the blade on the bottom of the container, just add the ingredients in reverse order and blend.
3Scoop the bright figgy-flecked mixture into two or three bowls and top with sliced figs and hemp hearts.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.