Lemon Raspberry & Coconut Smoothie Bowl

It's officially Spring.

I'm not really a spring person. Definitely not like I am a Fall and Winter person. 
I mean Summer is nice because of the whole no school thing, and Spring brings gorgeous weather-- well, the end half of spring at least.
But Fall and Winter (Winter especially) are just so comforting. I actually HATE the cold, but being in the cold makes it so much easier to bundle up and get all warm & cozy.

There are a couple of benefits that comes with Spring, though... Like the rain. 
Now, I know that's what most people despise about these next few months, but the rain is my favorite weather. It even beats the snow. 
It can't just be a sprinkle, though. I love really dark foggy skies, extreme storms, and lots and lots of lightening. And right now where I live, that's all we're getting. Unfortunately, it's brought some pretty insane flooding with it...
So that's one reason.

Another is, I like Spring and Summer dishes much more than Winter ones. All of the fresh, colorful seasonal produce and ingredients make me just so happy.

Like this bowl. First off, if you haven't noticed yet, I love bowl food. Practically everything I eat, is in "bowl" form. I'm not kidding...
One of my favorite "bowls" are smoothie bowls, because who wants to drink their breakfast anyway?? Piling loads of toppings like granola, chocolate chips/cacao nibs, nuts, nut butter, and fruit make smoothies 1,000,000 times better. If you haven't tried it-- you're missing out.

My typical smoothies and smoothie bowls usually are more like desserts- meaning we (I) run through lots of cocoa powder, peanut butter, cinnamon, dates, vanilla, and anything that could make a smoothie taste like a milkshake, basically. It just makes smoothie bowls that much better when they taste like ice cream sundaes.

This one is a little less dessert-like and a little more on the healthier side of smoothies. I know, sounds boring, but under all of that green is A LOT of lemon-y sweet goodness! This would also be delicious in smoothie form without the toppings, too.

Lemon Raspberry & Coconut Smoothie Bowls
Serves 2

  • 2-3 frozen bananas- chopped into 1-2 inch. slices*
  • 1/2 cup frozen raspberries 
  • 3 medjool dates
  • 1 mint sprig
  • 1 lemon- zest & juice
  • 1/2 lime- juice (if using the 3rd banana)
  • 1/3 cup coconut cream
  • 1/2 cup coconut water 
  • 1 cup packed spinach/kale; any dark leafy greens
  • Coconut flakes, raspberries, chia seeds, coconut granola, or any store-bought; my favorite is Nature's Path Coconut Chia Granola, and any additional toppings you like
Blend the greens, mint, lemon juice and coconut water until completely smooth. Add 2 bananas, coconut cream, dates, and frozen raspberries. Blend until completely smooth and thick. Add the third more frozen banana & lime juice if too runny (You want it to be very thick like frozen yogurt- it will take a lot of maneuvering in the blender.) Separate into 2 bowls, finish with toppings. Serve immediately. 

*If you choose to use 3 bananas from the beginning, add the lime juice with the lemon, coconut water, and greens. You might need to add 1/4 cup more coconut water.

                                                                                       -Cecilia A.


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