One of the best parts of escaping to warmer climates during the brutal New England winters is all the mouth-wateringly fresh, in-season produce. You’re more likely to get struck by lightening than find a ripe avocado in a Boston grocery store right now, but when I was in Australia last month, all we ate was juicy, ripe fruits and fresh veggies. Take me back!
Even though the 10-foot-high snowdrifts stand as a brutal reminder that I am no longer Down Under, I’ve been on a bit of a smoothie kick ever since my trip. Smoothies are filling as-is, but sometimes I like to eat them with a spoon topped with granola, muesli, chopped fruit or other crunchy goodie to make them feel more like a meal. This smoothie bowl is super refreshing, especially on warm summer days…or for those of us who are in denial that it’s still winter.
If you’ve been reading my blog for a while, you know that I eat dairy sparingly. The easiest dairy product to eliminate from a diet (in my opinion) is cow’s milk because there are so many delicious alternatives. When I got the chance to try out Silk Cashewmilk, I immediately thought to put it in a smoothie bowl because of the irresistible creaminess of cashews.
I love the crunch of the cashews and shredded coconut on top, but if chewing isn’t your thing, slurp it up in traditional smoothie form! Just make sure to add more cashew milk so that it’s not as thick. You can also sub out the flaxseeds for chia seeds or any other boost—the best thing about smoothies is they’re so easily customizable.