Posts tagged ‘smoothie’

Carrot Cake Crunch Bowl

I’ve been loving on my “crunch bowls” or “dessert soups” for snacks or breakfasts. It’s more satiating and longer-lasting than a bowl of cereal with all the texture and flavor that I crave.

Lately I’ve been in the mood for carrot cake and warm spices so when I was short on time and had an abundance of baby carrots, I knew just how to use up a few. Too lazy to pull out the juicer (and clean it), I opted for a speedy blender bowl with a carrot cake-inspired recipe!

Side note: I had good intentions when I bought a juicer but I have yet to use it since the first few times I’ve pulled it out. I have a weakness for kitchen gadgets but ones that require a bit of cleaning have been set to the side with my schedule these days…excuses, excuses :) My speedy blender came to the rescue, again!

If you aren’t keen on slurping this “dessert soup” from a bowl, sip this from a glass in smoothie form :)

Carrot Cake Crunch Bowl (inspired by my Recovery Crunch Cereal Bowl)

Ingredients

6-7 baby carrots, chopped
1/2 cup plain coconut milk yogurt (can use cottage cheese, tofu or other yogurt for variations)
1/2 cup unsweetened coconut milk  (or other non-dairy milk)
1/4 cup fresh or frozen pineapple (can omit
1/2 scoop vanilla protein powder, optional
splash of pure vanilla extract
1/4 tsp ground cinnamon (or more to taste)
1/8 tsp ground ginger
1 medjool date or drizzle of honey or agave (do not use honey if vegan)
4-5 ice cubes

For serving
2 Tbsp raw buckwheat groats (granola can be subbed)
1 -2 Tbsp chopped pecans, walnuts or almonds (or a combo)
1 -2 Tbsp unsweetened coconut flakes (or shredded coconut)

Directions

1. In a blender, combine carrots through ice and blend until smooth, about 1 minute.
2. Pour into a bowl, top with buckwheat groats, nuts and coconut flakes and enjoy!

November 17, 2012 at 8:42 am 3 comments

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!

May 21, 2012 at 6:03 am 3 comments

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!

April 15, 2012 at 6:23 am 16 comments

Triple Berry Pomegranate Smoothie

Pomegranates were one of my favorite fruit discoveries as a teen. I remember the excitement of carefully peeling the pomegranate “skin” back to reveal the bright and crunchy red arils that would burst in my mouth. I still love pomegranates to this day, but I find the peeling part a bit more tedious when I am on the go.

So when I saw already peeled and ready-to-eat arils at Costco for a decent price, I happily added the package to my cart with a big smile on my face. I’ve added these little jewels to my yogurt, oatmeal and smoothies along with just munching on them as a snack…mmmmm!

This creamy smoothie is one of my new favorite ways to enjoy pomegranate – it’s thick and creamy and full of antioxidants. I’d say that’s pretty decent way to start my day!

Side note: Come to think of it, I should make time to peel a pomegranate; maybe it would be therapeutic and a stress reliever…well, that’s if I am not starving, right? :)

Triple Berry Pomegranate Smoothie

1 cup fresh or frozen mixed berries (I used the combo of blueberries, strawberries and raspberries)
1/4 to 1/3 cup pomegranate arils (or you could sub pomegranate juice if desired)
1 to 2 scoops plain or vanilla protein powder (I used brown rice, optional)
1/2 ripe avocado
1-2 Tbsp chia seed, Mila or flax seed, optional for added nutrition
1 1/2 cup nondairy milk (almond, coconut, rice, soy or hemp)
ice cubes, if desired (I didn’t use this since I used frozen berries)

Directions

1. Add all ingredients into a blender (I used a high powered Health Master) and blend until smooth. Pour into glass(es) and enjoy!

Serves two (cut recipe in half if single serving is needed)

Note: I used a high powered blender in this recipe as opposed to my Magic Bullet to help blend/crush the seeds of the berries and pomegranate :)

March 28, 2012 at 6:09 am 2 comments

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