Cherry Berry Anti-Inflammatory Smoothie Bowl
1. Combine milk, yogurt, berries, cherries, carrots, almonds, almond butter, and lemon juice in a blender. Blend on high until smooth, adding water as needed to thin the mixture.
2. Split between two bowls and top each with kiwi slices, chia seeds, and coconut flakes.
Ingredient Variations and Substitutions
The beauty of smoothie bowls is that they can be customized to the season, and to your preferences.
Swap in one type of fruit for another in equal amounts, replace almond butter with an equal amount of a different type of nut or seed butter (peanut butter, cashew butter, sunflower seed butter), and replace the other healthy fats like nuts or coconut in equal amounts.
Get creative by adding your favorite spices and garnishing with mint, basil, or any other herb. You can increase the potassium in the smoothie bowl by swapping banana for cherries, berries, or kiwi.
Cooking and Serving Tips
Prep-ahead tip: Pre-measure the fruit and veggies and place in a freezer safe bag or container in the serving amount desired. Label the bag with the name of the smoothie bowl, and the ingredients left to add in their amounts (i.e. “add 1 cup 2% milk, 1 cup low-fat plain yogurt, 1 tablespoon almond butter, 1 tablespoon lemon juice). You won’t have to measure as much in the morning, or look-up the recipe!
Using frozen berries and cherries not only gives this smoothie bowl the right consistency (the fruit acts as ice to make the smoothie cold and creamy), it also allows you to have nutrient-rich berries picked at the peak of ripeness (meaning they also have the most nutrition) all year long.
If you don't have a high-powered blender, add the frozen fruit and milk together in half portions at a time until blended. This will make it easier to get a smooth consistency. Add water as needed to thin the mixture if it's too thick.
And for a fun treat, freeze the smoothie bowl ingredients in ice pop moulds (stir the toppings in) to create ice pops!
Video: Cherry Berry Green Smoothie for Inflammation and Building the Blood | By: What Chelsea Eats
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