Page 41 - JGP Recipe Book September

Avocado Smoothie Bowl
INGREDIENTS
50 grams mashed avocado
65 grams low fat vanilla greek yoghurt
180 millilitres unsweetened vanilla almond milk 2 tablespoons vanilla Protein powder
1⁄2 small banana frozen and roughly chopped
30 grams kale
Coconut flakes for garnish
Pomegranate seeds for garnish
Pinch of salt
For the cashew cream:
1⁄2 cup cashews plus additional for garnish 6 tablespoons light coconut milk
SERVES: 2
TOTAL TIME: 20 Minutes
INSTRUCTIONS
Begin by preheating your oven to 200°C/400°F/gas 6 and then line a small baking sheet with parchment or greaseproof paper.
Spread the cashews on the baking sheet and toast in the oven until golden brown, between 5-10 minutes will do. Set them aside to cool.
Once cooled, place them in a bowl and cover them with water. Cover the bowl with kitchen wrap and refrigerate for 8 hours.
After the 8 hours, drain off the water and add the nuts to a blender. Add the coconut milk and a pinch of salt and blend until a smooth, creamy sauce has formed.
In a separate blender, add the remaining ingredients (except the garnish) and blend until smooth. The end mixture should be pretty thick and creamy.
Divide the mixture between two bowls and swirl in 2 tablespoons of the cashew cream.
Garnish with the additional cashews, coconut flakes and pomegranate seeds.
You will have leftover cashew cream sauce but, unless you have a miniscule food processor, it’s hard to make a smaller batch.
MACROS
CALORIES 357 PROTEIN 15 CARBS 23 FATS 25 FIBRE 4
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