Tangy Orange Pomegranate Smoothie Bowl

Have you ever eaten (or slurped) a smoothie out of a bowl like soup? Apparently, this is a blog/food trend that I missed…

Naturally, I had to give it a try…it was an experience, but I admit that I prefer to sip a smoothie from a glass. Now, if I added some crunchy granola on top I might be singing a different tune. Or maybe I was quite hungry and the spoon got in the way

Whether enjoyed in a bowl or glass, this smoothie is a refreshing breakfast, snack or light meal. The pomegranate and orange juice combo really hit the spot and the tangy citrus notes and slightly sour arils remind me of summer. Hot days here we come!

Tangy Orange Pomegranate Smoothie Bowl 

Ingredients

1/4 cup pomegranate arils
1/3 – 1/2 cup orange juice
1/3 cup almond milk (or other non-dairy milk)
splash of pure vanilla extract
1/2 cup plain Greek yogurt (cottage cheese, silken tofu, or non-dairy yogurt – use tofu/non-dairy for vegan)
drizzle of honey/agave, 1 date or a pinch of stevia – optional for added sweetness
1 Tbsp chia seed or chia meal (for extra nutrition, flax would also be a great addition)

Pomegranate arils for garnish and texture, optional
For an extra protein boost, add 1/2 to 1 scoop of your favorite protein powder
Serving suggestion: Crunchy Superfood Buckwheat Granola or other cereal for serving

Directions

1. Add all ingredients except to a blender and blend until completely smooth, about 1 to 2 minutes. Pour into a bowl (or glass), sprinkle with arils and/or granola and enjoy!

Blueberry Hemp Snack Bars

I am learning a lot about myself, not to mention how to “deal with” and manage people from running our yogurt store and starting a new business. While managing (mostly) high school kids has proven to be a big challenge, it also brings about growth….and who couldn’t use a little stretching?

Thank goodness for the weekend though! It’s been a week of emotional ups and downs at work and I am ready a rest day to recharge.

Experimenting in the kitchen, particularly with baking, is a stress relief for me so you know where I was headed after a long week! These blueberry bars are made with oat flour, along with a bit of protein powder, juicy blueberries and earthy hemp seeds. While I planned on making buckwheat bars, I’ve been eating buckwheat like crazy and ran out so oat flour was next in line

These bars are a great snack, breakfast or a light dessert. Feel free to substitute the blueberries for your favorite berry or fruit. If hemp seeds aren’t your thing, add in chopped nuts, seeds or even chocolate chips!

Blueberry Hemp Snack Bars

Ingredients

1 1/2 cup oat flour (I grind my own using gluten free oats – buckwheat would probably work)
2 scoops of vanilla protein powder (about 65 grams)
2 Tbsp flaxseed meal
1 tsp baking soda
1/2 tsp baking powder
1/3 cup coconut palm sugar or date sugar (or other granulated sweetener)
1/8 tsp sea salt
2 eggs, whisked
2/3 cup unsweetened applesauce
3 Tbsp hemp seeds (if you don’t like the earthy taste of hemp, feel free to substutite 1/3  cup your favorite seeds or chopped nuts)
3/4 cup blueberries (frozen or fresh- blackberries, cherries, raspberries or a combo can be substituted)

Directions

1. Preheat the oven to 350F and line a 8×8 pan or large loaf pan with parchment paper (or grease well). Set aside.
2. In a large bowl, mix together all the dry ingredients (flour through salt).
3. Stir in the eggs and applesauce just until combined them fold in the hemp seeds and berries.
4. Pour into prepared pan and bake for about 14-16 minutes or until just firm on top and a toothpick comes clean.

*Due to the protein powder, be careful not to over bake or it will cause the bars to be dry! Depending on the size pan used, you may have to adjust the baking time. Mine were done right at 15 minutes in my little toaster oven.

Here’s to a restful rest of the weekend and a fresh start to the week!

Cherimoya Lime Custard

Have you ever eaten a cherimoya? I just found this delightful fruit at Safeway the other day and couldn’t help but pick one up. I wasn’t even sure what it was since I had never seen one before – I actually thought I was buying a vegetable but turns out it was sweet!

What to look for: I could have easily “googled” this ingredient to see how to select a ripe fruit…but I was stubborn and just assumed that it was ripe if it was brown and slightly soft like an avocado. I was wrong! This fruit is ripe when the skin turns green and gives slightly (like an avocado).

What does it taste like? In my opinion, a cherimoya has a unique flavor profile – as if you were combining a pineapple, papaya, banana and a peach — so yummy! My taste buds were surprised and delightfully confused at the same time.

What to expect: The fruit is fleshy and soft, sweet, white in color, with a sherbert-like texture, which explains it’s nickname as “the custard apple”. The dark seeds as well as the skin are inedible yet the seeds are easily removed.

What is the nutritional profile? Cherimoyas are a rich source of vitamin C, calcium and niacin.

Where is it typically grown? In tropical climates with humid conditions, South Asia as well as South and Central America.

Since I was transported to the tropics after tasting my first bite of cherimoya, I decided to blend it up for a refreshing custard-like treat along with fresh lime juice. This chilled snack, breakfast or dessert is protein packed and complex in flavor for such a short ingredient list. For a dairy-free option, feel free to substitute your favorite dairy-free yogurt in this recipe.

Cherimoya Lime Custard

Ingredients

1 ripe cherimoya, peeled, deseeded and cubed
2/3 cup cottage cheese (for dairy-free, use plain coconut or soy yogurt)
drizzle of unsweetened vanilla almond milk or other non-dairy milk (about 2 Tbsp)
juice from 1/2 lime
1/2 tsp lime zest (use organic limes if you are using the zest)
shredded coconut, optional for garnish

Directions

1. In a small food processor or high powered blender, puree the cherimoya and the cottage cheese/yogurt until smooth. To help this along, drizzle a bit of the non-dairy milk as needed (if using yogurt, this might not be necessary).
2. Stir in the lime juice until combined. Pour into two serving vessels, sprinkle with lime zest and coconut (if desired) and serve!

You can also refrigerate the custard for a hour until chilled. I refrigerated the cherimoya prior to pureeing, as well as the addition of the chilled cottage cheese, we enjoyed this immediately!

You may be asking yourself, what are other ways to eat this fruit? Let me help! 

1. Once ripe, chill the fruit and eat the flesh with a spoon – simple but delicious!
2. Blend it in a smoothie or shake
3. Cut into chunks and use it in a fruit salad
4. Use it in a parfait (my preference would be layered with granola, yogurt and chia seeds)

Peach Mango Lassi

One of the new flavors on tap at our frozen yogurt store is Peach Mango Tart. I love this flavor, it reminds me of summer in a bowl! Playing off this flavor variation, I decided to whip up a quick and creamy smoothie that is tart yet sweet….mmmm.

This smoothie can easily be made vegan by substituting silken tofu or non-dairy yogurt for the Greek yogurt. Usually I am not a huge fan of Greek yogurt in my smoothies but the super sweet mango and ripe peach along with the coconut milk complimented the tanginess perfectly.

Peach Mango Lassi 

Ingredients

1 ripe mango, peeled and cubed
1 ripe peach, pit removed (skin can be left on or taken off depending on your preference – I used a white peach)
2/3 cup plain Greek yogurt (for vegan, feel free to sub tofu or non-dairy yogurt)
1 1/2 cups unsweetened coconut milk (from a carton – or other non-dairy milk)
ice cubes, optional
cubed mango or peach for garnish, optional
shredded coconut for garnish, optional

Directions

1. Add mango, peach, yogurt, coconut milk and ice to a blender and puree until smooth. Pour into glasses, garnish with fruit cubes and shredded coconut and enjoy!

Serves 2

Recipe Notes: for different flavor variations, add a couple dashes of cinnamon or even ginger for more of an Indian flair!