The Lavender London Fog Smoothie Bowl

The Lavender London Fog Smoothie Bowl Recipe

By VegetaFull

🔪Prep Time: 10 minutes


2 large very ripe bananas

(1) 15 oz can (1½ cups) of cooked cannellini beans drained and well rinsed

¼ cup of strong Earl Grey tea

1 tablespoon of freshly squeezed lemon juice

2 tablespoons of fresh edible lavender flowers or 1 teaspoon of dried lavender

1/8 teaspoon of fine sea salt

3 large pitted medjool dates

1 cup of steamed and frozen cauliflower florets (white or purple)

1 tablespoon of ground chia seeds


1Add the base of your smoothie bowl to the blender container. This is the bananas and the beans. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans just measure out 1½ cups and add them to the blender.

2Next add the liquids, flavorings and natural sweetener. These are Earl Grey tea, lemon juice, lavender, salt, and dates. There are hundreds of varieties of lavender, but English lavender is edible

3Frozen cauliflower that is slightly thawed produces a creamier texture when blended so pop it in the microwave for 30 seconds or so, or just let it sit on the counter while you gather your other ingredients. Add this and the chia seeds next.

4Secure the lid on the container and blend, starting on low and working up to medium speed until the ingredients are creamy and fully incorporated. This will take about a minute or more depending on your blender. If you have a Vitamix, use the tamper to push the food down and around toward the blade. Or just stop and scrape the sides of the container as needed.

5Pour the lovely creamy mixture which will be the constancy of pancake batter into three bowls. Top with fresh blueberries and chopped pecans.

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