Lemon Vanilla Smoothie Bowl
Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
1 ½ bananas, frozen
½ cup steamed then frozen cauliflower florets *
Pulp of half a lemon
1 tsp lemon zest
2 tbsp canned coconut milk
½ tbsp Udo’s 3+6+9 Oil Blend
½ a vanilla bean pod (or 1 tbsp vanilla extract)
- Add all ingredients to a high-speed blender. Blend until creamy, scraping down sides as needed. Scoop into a bowl and serve.
To prepare vegetables for smoothies, steaming them prior to freezing can help with the digestion of the vegetables by breaking down starches, and make your smoothie creamier. To do this, steam desired vegetable for 5-8 minutes, checking occasionally by poking with a fork. Once a fork can easily poke through, they’re done. Lay separated on a baking sheet and freeze until they’ve frozen. Then transfer to an airtight container and store in the freezer.