I have come across some of the most yummy looking smoothie recipes lately. It’s something I have been looking for a lot during this pregnancy. Quick, easy and healthy is best for me these days. I am also always trying to get Lydia to try new flavors and she has yet to turn a taste of a smoothie down. They are packed with nutrients for her and the baby and I, so I am pretty sure smoothie bowls will be a go-to this summer.
I was excited to come across dried hibiscus blossoms locally this spring. There are so many things I want to try with hibiscus, so I thought I would start with these smoothie bowls. The tartness these beauties add to recipes is amazing and pairs perfectly with these ingredients. Really, this is the “fanciest” element to this recipe. All the other ingredients are staples that I typically have in the pantry.
There is little prep time to make these. The only ingredient that needs extra care before it’s thrown into the food processor is the hibiscus. We lightly crushed the blossoms with a mortar and pestle before it was added to the mix. Everything else is easy to measure and incorporate. For me, with weekday mornings every second counts. To shorten the prep time, I pre-measure the hibiscus, hemp seeds, chia seed and oats into zip locks the night before. Less measuring = less time. Enjoy!
Strawberry Hibiscus Smoothie Bowls
This recipe is adapted from the Bojon Gourmet’s recipe.
- 2 tablespoons lightly crushed dried hibiscus blossoms
- 2 tablespoons old-fashioned rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon hulled hemp seeds
- 2 cups frozen chopped strawberries (Note: the original recipe calls for 1 cup raspberries, 1 cup strawberries)
- 1 sliced banana, frozen
- ½ cup almond milk or other plant milk
- 2 tablespoons honey
- 2 tablespoons almond butter
Throw it all into a food processor or blender and serve with fresh berries and a drizzle of honey on top!
