Spring is a bit of tease, in England, April brings showers, when I lived in Karachi it brought raging heat and in Toronto, well, what do I say about spring in Toronto that hasn’t already been said? I was watching a video of Sarah Jessica Parker on Ellen a couple of days ago from last year and she was discussing the 2014 polar vortex – Parker said she took a little bit of secret pride in surviving cold weather and that it’s a badge of honour.
Having said that, as spring in Toronto teases us while hiding behind clouds, gloomy grey days, sporadic downpour and whispers of snow – in foodie world, bloggers are embracing their spring palate with some serious zeal. My Instagram feed is adorned with colour, flowers and lighter and fresher dishes. The sudden dips in temperature have done nothing to deter the surge in beautiful images of spring food and in particular smoothie bowls in favour of vibrant and warming oatmeal.
I made this smoothie bliss bowl last week and it didn’t last long once it was made. I even rushed through taking pictures of it. I definitely felt blissed out afterwards, a few steps shy of a healthy food coma.
Cacao and blueberries have become one of my favourite food pairings, a dynamic duo giving strawberries and chocolate a run for their money according to my taste buds!
This smoothie bliss bowl is full of my favourite skin foods and with summer not long away, I’m craving some serious glow for my skin. Avocados, cacao, almond milk and blueberries make up the gorgeous base of this decadent but super healthy breakfast recipe. Top with anything you like or have available in your pantry, or use the same things as me!
Generous 1/2 cup of frozen blueberries
1/2 cup of almond milk
1/4 of a large avocado
1 Medjool date
1/2tbsp cacao powder
Pulse all the ingredients together in a blender until smooth.
Gluten free oats
Chopped up dried fruit