Hope you all had a great week! Anyone started their Christmas shopping yet?
My week was super busy, between a photo shoot, TV appearances in Dublin and Cork, a personal appearance at an event in Berlin, and loads more. So I’m going to spend the weekend chilling out and catching up with my family. But to be honest, I’ve really become a bit of a granny this year, and only seem to ever go out when there’s a birthday on. I love getting cosy in front of the fire on a Friday and Saturday night with my husband and our two dogs! 🙂
I love this recipe for a really tasty and simple Raspberry Vanilla Smoothie Bowl, topped with berries and crunchy seeds. I added some cashew nuts and almond butter to the smoothie mixture, to make it really creamy and filling, so it actually tastes a bit like raspberry yoghurt. It makes a great brekkie or snack option, and I love that you can mix in whatever you like to change up the texture. Coconut flakes would be delicious in it too!
Of course, raspberries are jam-packed with antioxidants to keep your skin looking glowing and fresh throughout the winter months, and the healthy fats in the cashews and almond butter, keep your skin and hair looking smooth and healthy. My own hair and skin tends to get a bit dry in cold weather, so I really take care to eat plenty of avocado, coconut, walnuts, hemp and chia seeds for their fats, and that really helps 🙂
- 125ml (1/2 cup) unsweetened almond milk or low-fat coconut milk
- 1 banana, peeled, chopped and frozen for two hours
- 250g fresh raspberries (I used a 125g punnet in the smoothie and then used some of the remainder to garnish)
- 10 raw, unsalted cashew nuts
- 1 tsp almond butter (or your favourite nut/seed butter)
- 1 tsp vanilla extract
- Your favourite seeds and berries, to serve (I used chia seeds, raspberries and toasted buckwheat groats)
- Place all the smoothie ingredients into a blender, and blend until smooth and creamy.
- Pour into a bowl or glass and top with seeds and berries. Serve chilled.
- Any leftovers will keep in an airtight container in the fridge for up to 2 days.