Peachy Chia Smoothie Bowl

Peachy Chia Smoothie Bowl

The smoothie bowl was inspired by two things.

1. Juice Revolution. I had the Amazing Greens Acia Bowl on my birthday this year instead of cake (with coconut substituted for bananas). It’s THAT good!
2. Clean Food Dirty City. This woman has serious gorg-factor on her site. Check it out if you want to be wowed.

There is a certain satisfaction in eating a smoothie rather than drinking it. Using a spoon extends the smoothie moment. I tend to slurp it down in a matter of minutes when I drink through a straw. All of a sudden I hear that airy noise sound and it turns into a sad face. This bowl thing is a big win in my recipe book.

The fresh, spicy ginger in the recipe balances out the peach’s sweetness.

Fresh Ginger

Peachy Chia Smoothie Bowl

Makes 2 servings.

2 peaches
1.5 tbsp fresh ginger – chopped
2 tbsp chia seeds
3/4 cup organic coconut milk – I use Native Forest brand

►Peel skin from peaches and cut into quarters.
►Place peaches, ginger and coconut milk in a blender. Blend until well combined.
►Pour into two bowls and stir in 1 tbsp of chia seeds into each.
►Top with fresh figs, coconut flakes or other topping of choice.
►Enjoy immediately or refrigerate.

Chia Sweet Potato Soufflé

Chia Sweet Potato Soufflé

My body craves carbs in the morning and I’m still trying to find a substitute for my pervious oatmeal morning ritual. I would strategically add in coconut flakes, sunbutter, fresh ginger, raw honey, cinnamon, raw cacao powder and vanilla. Then I would enjoy it as I sat at my inspiration place writing my journal. My oatmeal routine turned into an obsession so I’m now searching for a more nourishing replacement.

Sweet potatoes are an excellent vehicle for all the add-ins and toppings I love. Basically I want my breakfast to be a FroYo toppings bar. I just want the toppings. Thank you.

This recipe is my first attempt at finding an oatmeal substitute. It’s delicious. And provides the perfect combo of carbs, protein and sweet to start the day. Chia Sweet Potato Soufflé

Makes 4 servings.

2 eggs
1 vanilla bean pod
14.5 ounces coconut milk (about 1 3/4 cups), canned
1/2 cup water
1 medium sweet potato, boiled until soft
1 teaspoon ground cinnamon
dash of sea salt
1/4 cup chia seeds
garnish with sliced almonds, chopped pecans or a sprinkling of cinnamon (optional)

►Whisk the eggs in a small bowl and set aside near your stove.

►Split open the vanilla bean and scrap out the seeds.

►In a saucepan, bring coconut milk, water, vanilla seeds and pod to a slow boil over medium high heat. Keep stirring to prevent from sticking to the bottom of the pan.

►When the mixture begins to simmer, stir more briskly and keep simmering for five minutes.

►Remove the vanilla pod and discard. Place your bowl of whisked eggs near the stove and carefully ladle a spoonful of coconut mixture into it. Stir quickly to combine. You’ll have to move fast to prevent the eggs from clumping. Once it has formed a smooth mixture, pour this into the remaining coconut mixture in the saucepan. Stir and cook over medium heat for 5 to 10 minutes.

►Remove the saucepan from the heat and pour into a blender with the sweet potato. Blend until combined. Then add cinnamon, sea salt and chia seeds, pulsing until evenly mixed.

►Divide into four small jars and store covered in the refrigerator for at least three hours. Serve cold or hot by reheating over the stove. Top with crushed nuts, coconut flakes or chopped dried fruit.

*Recipe adapted from Diane Sanfilippo’s Banana Vanilla Bean N’oatmeal (21DSD).