The smoothies that I enjoy and attribute to keeping the weight off that I’ve lost, are more often consumed as a snack vs a meal replacement. Sometimes however, I’ll curate them into a meal. Smoothie bowls are fun because you can turn the traditional “drink” into a dining experience. I like that you can make them look pretty, not necessary but definitely adds to the experience. Pour your smoothie into a nice bowl or wine glass and top it with some colorful berries, fruit, and granola – it’s nutritious and aesthetically appealing.
My go-to granola for topping is a ONE BOWL ALKALINE GRANOLA BRITTLE. I’ve made it a bunch of times, using variations of ingredients, but the usual is this here:
Kamut Puffs 2.5 cups
Spelt flakes 2 cups (Kamut flakes are another alkaline option)
Date Syrup .3 cups
Agave .3 cups
Date sugar .3 cups
Coconut sugar or flakes .2 cups
Walnuts 1 cup
Grapeseed oil .5 cup
Sea salt dash
- Mix all ingredients well
- Spread on a large baking sheet. Make sure the mixture is flat and the ingratiates are touching. You want them to stick together so you can break into large chunks later.
- Bake on 320F for about 25 min. When you start to smell it cooking, prepare to take it out, nobody wants burnt granola.
- Let your granola cool for at least 45 minutes. This will allow the mix to stick together really nicely
- Once cooled break apart in to chunks to our liking.
The recipe yields about 25 2.5 x 1.5 pieces. You can make it without nuts, with coconut flakes, coconut sugar, dried cherries etc., etc. You can even eliminate one of the sugars if you don’t like too much sweetness.
130 calories per 1 serving