This is great for warm, sunny breakfasts. it’s sweet and creamy, and so easy to make. i love the pink colour too! feel free to mix up the berries, it’s lovely with blueberries, strawberries and blackberries too.
ingredients
150g frozen raspberries
100ml coconut milk (from a carton, not tinned)
1 tablespoon of almond butter
1 large frozen banana
To serve
sprinkle of fresh or frozen raspberries
a handful of coconut chips
1 tablespoon of almond butter
method
place all of the smoothie bowl ingredients into a blender and pulse until smooth.
once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
miso aubergines
these miso aubergines are ridiculously moreish! the sweet miso dressing tastes delicious with the charred, gooey aubergine. i love serving these as a side dish to noodle salads, stir fries or even just enjoying them on their own with a little extra dressing drizzled over the top.
ingredients
2 aubergines, halved and quartered
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons date syrup
4 tablespoons brown miso paste
2 tablespoons mirin
2 red chillies, deseeded and sliced
2 tablespoons olive oil
pinch of sesame seeds
method
preheat oven to 190c, fan setting.
mix together the oil, date syrup, brown miso paste and mirin into a smooth paste.
cut lines into the aubergine halves and pour over the paste. place onto a baking tray and cook in the oven for 45-50 minutes.
sprinkle with sesame seeds and fresh chillies.
