Breakfast, Uncategorized
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Chocolate & Raspberry Nicecream Swirl

I’ve been feeling quite weird this weekend. Maybe it’s all about the rainy weather. The rain drops knocking on my windowpanes. The carrion crows flirting with my doubts and fears, trying to destabilise what’s left of my inner harmony. The wind, swirling round like a mighty being, making me cold and yet powerful, as if I could control it all. I’ve been trying to organise my life, plan my future and find out what the reality could be behind all those dreams. Maybe this was the root of my anxiety. Or the fact that the perfectionist inside of me has constantly been comparing himself with other, allegedly better than him. However, the best is an undefined notion. It does not exist.

Well, guess what. The person who’s writing down those lines is not the perfectionist one. It is the dreamy, ambitious, brave and achiever one. The one that wants to climb mountains, to achieve his dreams and embody the change he wants to see in this world. And it feels great! Finding the strength to change my point of view and bury those negative thoughts actually came from the yoga classes I had throughout the weekend. Teaching is such a powerful experience, and sometimes, when you think you’re giving much of your energy by helping others and giving them all the best you have, they actually a great source of empowerment, beauty and self-confidence. I’ll never stop learning while teaching. I am very grateful for that. You might want to try and find what’s your source of energy, what you can feed on and feel as beautiful, strong and amazing as you ever did. It’s neither easy nor difficult, it just takes some time. But go for it, you will not regret it!

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In the meanwhile, today’s recipe might help you in finding that happiness and inner beauty. Even though I am some kind of porridge person, I do enjoy a light breakfast from time to time (yes, I do eat ice cream for breakfast – but it’s healthy so who cares?!). This fresh and achingly delicious smoothie bowl is full of potassium, vitamins and other minerals, and helps you getting those “ten a day” in! You can totally eat both flavours separately, but what I love about this mix is that the chocolate roundness and sweetness seem to be melting quite perfectly into the raspberry’s tartness. Crushed it! Enjoy peeps, before it melts (even melted it’s delicious though!).

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Chocolate & Raspberry Smoothie Bowl

Portions: 1 serving

Preparation time: 15 minutes

Freezing time: Overnight (or at least 6 hours)

Ingredients

For the chocolate ice cream:

  • 1 ¾ bananas, peeled, cut & frozen
  • 1 tsp of cinnamon
  • ½ tsp of cardamom
  • 1 tsp of baobab powder (hemp powder alternatively – this is optional)
  • 2 tbsp of plantbased milk (almond, spelt, oat)
  • 1 tbsp of maple syrup (optional)

For the raspberry ice cream:

  • 1 ¼ banana, peeled, cut & frozen
  • 100g of frozen raspberries
  • 2 tbsp of plantbased milk (almond, spelt, oat)
  • 1 tsp of acai powder (optional)
  • 1 tsp of maca powder (optional)
  • ½ tsp of vanilla powder

Things to top it with:

  • Homemade granola
  • Hemp seeds
  • Pecans
  • Shredded Coconut
  • Pumpkin Seeds

Method

(1) Start by slicing the bananas and place it in the freezer, for 6 hours at least.

(2) Place the amount of banana and raspberries needed for the raspberry ice cream in a food processor, and blitz until creamy. Add the rest of the ingredients and mix to incorporate. Fill half of the bowl with it, making sure to place it vertically so that the ice cream does not fall down at the bottom of the bowl.

(3) Process the bananas for the chocolate ice cream, and when creamy, add the rest of the ingredients. Fill the other half of the bowl.

(4) Using a spoon, swirl it round to create nice, long and delicious swirling lines in your bowl. Top it with the toppings of your choice and savour…for breakfast, dessert or even dinner!

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