The Cherry Blossom Smoothie Bowl (vegan and fruit-sweetened) Recipe
🔪Prep Time: 10 minutes
2 large ripe bananas
1¾ cups (425 grams) of red aduki beans (one 15oz can) drained and well rinsed
¼ cup (2 oz.) of almond milk, unsweetened
1 teaspoon of almond extract
1/8 teaspoon of fine sea salt
2 tablespoons of almond butter
2 large medjool dates, pitted
1½ cups of frozen cherries, pitted
1If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1¾ cups. If you have cooked dried beans, measure out 1¾ cups.
2Add the beans, bananas, and almond milk to a blender container, followed by the almond extract, salt, almond butter, dates, and frozen cherries.
3Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
4Pour the cherry pink mixture, which will be the consistency of loose pancake batter, into two or three bowls and top with sliced almonds and fresh or frozen cherries.
5Notes: Enjoy as a protein-packed, easy breakfast, anytime you want a taste of spring!
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.