Masthead
BOWLS

Summer Bounty Bowls

From creamy smoothie bowls to satisfying soups and veg-packed grain bowls, these whole-food lunches and dinners will keep you feeling happy and healthy. Inspired by global flavors and brimming with seasonal produce, these dishes are livened up by ingredients like fragrant herbs, superfood powders, nuts, seeds and more.


5 min
Above Image | Curried cauliflower rice bowls with crispy chickpeas.

Chicken Pho with Pea Shoots

SERVES | 4 HANDS-ON TIME | 20 MINUTES TOTAL TIME | 45 MINUTES

This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces.


  • 4 cups low-sodium chicken broth
  • 2 ¼-inch slices fresh ginger
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, sliced
  • 4 tsp fish sauce
  • 2 green cardamom pods
  • 1 star anise pod
  • ½ stick cinnamon
  • ¼ tsp ground turmeric
  • 20 oz boneless, skinless chicken breasts (about 2 large)
  • 3 tbsp fresh lime juice
  • ¼ tsp ground black pepper
  • 4 oz brown rice vermicelli noodles
  • 1 jalapeño chile pepper, seeded and thinly sliced
  • 3 cups pea shoots
  • ½ cup each loosely packed chopped fresh cilantro and chopped fresh mint
  • 2 green onions, white and light green parts, thinly sliced

  1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
  2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.
  3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.
  4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.

PER SERVING (¼ of recipe): Calories: 348, Total Fat: 6 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 33 g, Fiber: 5 g, Sugars: 4 g, Protein: 42 g, Sodium: 544 mg, Cholesterol: 104 mg

Coconut Chicken Corn Chowder

SERVES | 4 HANDS-ON TIME | 30 MINUTES TOTAL TIME | 40 MINUTES

Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic. Simmering the corn cobs with the broth after you remove the kernels is the secret for adding tons of flavor at no extra cost! To toast the coconut flakes, simply add them to a dry skillet on medium heat, stirring occasionally, until golden.


  • 2 large ears corn, husked
  • 1 tsp coconut oil
  • 1 cup finely diced celery
  • 1 bunch green onions, thinly sliced on the diagonal, light and dark green parts divided
  • 3 cloves garlic, minced
  • ½ tsp sea salt, divided
  • ⅛ tsp ground white or black pepper
  • 3 cups low-sodium chicken broth
  • 1 cup full-fat coconut milk
  • 2 boneless, skinless chicken breasts (about 14 oz), diced
  • ½ sweet potato (about 5 oz), peeled and diced
  • ½ cup thinly sliced fresh basil
  • ¼ cup unsweetened coconut flakes (or shredded coconut), toasted

  1. Cut kernels from corn, reserving cobs. In a large saucepan, heat oil on medium. Add corn kernels, celery and light parts of onions and cook, stirring often, until celery and onions are translucent, 6 to 8 minutes. Add garlic, ¼ tsp salt and pepper and cook, stirring, until fragrant, about 30 seconds.
  2. Meanwhile, snap reserved corn cobs in half. In a separate saucepan, bring corn cobs and broth to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Strain through a fine mesh sieve into corn kernel mixture; discard corn cobs. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until corn kernels are tender, 8 to 10 minutes.
  3. Using a slotted spoon, transfer about 1 cup of the corn kernel mixture to a blender; add coconut milk and purée until smooth.
  4. Stir chicken and sweet potato into broth mixture. Increase heat to medium, cover and cook, stirring occasionally, until chicken is cooked through and sweet potato is tender, 3 to 5 minutes.
  5. Stir in coconut milk mixture and cook until heated through. Remove from heat and stir in dark green parts of onions, basil and remaining ¼ tsp salt. To serve, top with coconut flakes.

PER SERVING (¼ of recipe): Calories: 375, Total Fat: 18 g, Sat. Fat: 14 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 25 g, Fiber: 4 g, Sugars: 7 g, Protein: 31 g, Sodium: 388 mg, Cholesterol: 72 mg

Chilled Green Goddess Soup

SERVES | 2 HANDS-ON TIME | 15 MINUTES TOTAL TIME | 15 MINUTES

Flavorful, gorgeously hued Green Goddess dressing was the inspiration for this fresh and tangy chilled soup that features kefir, a type of fermented milk drink.


  • 1 small avocado, peeled and pitted
  • 1 small shallot, roughly chopped
  • 1 lime, juiced
  • 1 large navel orange, juiced
  • 1½ cups plain whole-milk kefir
  • 1½ cups loosely packed fresh flat-leaf parsley
  • 1 cup low-sodium chicken broth
  • ½ cup loosely packed fresh tarragon
  • ⅛ tsp each sea salt and ground black pepper
  • ½ slice whole-grain bread
  • 1 clove garlic

  1. Prepare soup: In a blender, place avocado, shallot, lime juice, orange juice, kefir, parsley, broth, tarragon, salt and pepper. Blend until smooth; transfer to refrigerator to chill.
  2. Toast bread until golden brown. Slice garlic clove in half lengthwise and rub cut sides against toasted bread. Cut toast into ¼-inch cubes.Divide soup between 2 bowls; top with toast cubes.

PER SERVING (1½ cups): Calories: 339, Total Fat: 20 g, Sat. Fat: 6 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 2 g, Carbs: 32 g, Fiber: 8 g, Sugars: 15 g, Protein: 13.5 g, Sodium: 310 mg, Cholesterol: 26 mg

Mocha Smoothie Bowl

SERVES | 1 HANDS-ON TIME | 15 MINUTES TOTAL TIME | 15 MINUTES

No need for that mocha latte today–we’ve got all that delicious chocolaty coffee flavor in this bowl. If you enjoy the caffeine fix, use regular coffee granules; if not, use decaf.


  • ¼ cup plain unsweetened almond milk
  • 6 oz organic firm tofu
  • 2 tbsp raw cashew butter
  • 4 tsp raw cacao powder or unsweetened cocoa powder
  • 1½ tsp instant coffee granules
  • 2 pitted dates
  • 1 tsp lucuma powder, optional*
  • ½ tsp pure vanilla extract
  • Pinch sea salt

TOPPINGS (OPTIONAL)

  • 1 tbsp toasted chopped unsalted hazelnuts
  • 1 tbsp goji berries
  • ¾ tsp chia seeds
  • Pinch ground cinnamon

To a blender or food processor, add all ingredients with ½ cup ice; blend until smooth. Serve with toppings of your choice.


*OPTIONAL SUPERFOOD BOOST: Lucuma is a low-glycemic fruit, which not only has a subtle sweetness, but also contains iron, zinc, calcium, protein and fiber.

PER SERVING (1 recipe): Calories: 613, Total Fat: 26 g, Sat. Fat: 6 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 7 g, Carbs: 80 g, Fiber: 16 g, Sugars: 50 g, Protein: 23 g, Sodium: 209 mg, Cholesterol: 0 mg

Miso, Almond & Mushroom Soba Noodle Bowls

SERVES | 4 HANDS-ON TIME | 35 MINUTES TOTAL TIME | 35 MINUTES

You won’t miss the meat in these Asian-style bowls, thanks to a generous dose of satisfying umami, a savory, meat-like taste found in mushrooms and miso paste.


  • 2 tbsp grape seed oil, divided
  • 2 portobello mushrooms, cut into ¼-inch-thick slices
  • 2–4 baby bok choy, halved and cored
  • 2 cups sugar snap peas, trimmed
  • 1 red bell pepper, cut into matchsticks
  • ⅛ tsp sea salt
  • 8 oz cooked soba noodles or whole-wheat spaghetti
  • 4 carrots, shredded or cut into matchsticks, divided
  • ¼ cup sliced raw unsalted almonds
  • 4 green onions, thinly sliced on the bias, optional
  • 2 tbsp hemp seeds, optional
  • 1 tbsp black sesame seeds, optional

SAUCE

  • ⅓ cup fresh orange juice
  • 3 tbsp smooth roasted almond butter
  • 3 tbsp rice vinegar
  • 1 tbsp cordyceps powder, optional (TRY: Mushroom Matrix Cordyceps Militaris Organic Powder)
  • 2½ tsp white miso paste
  • 1 tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tsp ground cayenne pepper

  1. Prepare sauce: In a bowl, whisk together all sauce ingredients until smooth. Set aside.
  2. In a large skillet, heat ½ tbsp oil on high. Add half of the portobellos in a single layer and cook, turning once, until golden brown, 2 to 4 minutes. Transfer to a plate. Repeat with ½ tbsp oil and remaining portobellos and add to plate.
  3. In same skillet, heat remaining 1 tbsp oil on medium. Add bok choy, cut sides down. Add peas and bell pepper and stir-fry until bok choy is slightly wilted, bell pepper is tender-crisp and peas are bright green, about 1 minute. Remove from heat; sprinkle with salt.
  4. In a separate bowl, toss together noodles, half of the carrots and ½ cup of the sauce. Divide noodle mixture, mushrooms, bok choy mixture, remaining half of carrots and almonds among bowls. If using, top with green onions, hemp seeds and sesame seeds. Drizzle bowls with remaining sauce.

PER SERVING (1∕4 of recipe): Calories: 320, Total Fat: 18 g, Sat. Fat: 2 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 7.5 g, Carbs: 35 g, Fiber: 6 g, Sugars: 12 g, Protein: 10 g, Sodium: 279 mg, Cholesterol: 0 mg

Curried Cauliflower Rice Bowls with Crispy Chickpeas

SERVES | 4 HANDS-ON TIME | 45 MINUTES TOTAL TIME | 50 MINUTES

Pulsing cauliflower in your food processor turns the veggie into a versatile rice substitute that’s lower in calories and carbs than rice. Here, we sauté it with Indian spices and serve with crispy chickpeas and a rich curry sauce.


  • 1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
  • 2 tbsp coconut oil, divided
  • ½ tsp each sea salt and ground black pepper, divided
  • ¼ tsp ground cumin
  • 1 head cauliflower, cut into florets
  • ½ yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ½ tsp ground turmeric
  • 3 tbsp unsweetened dried goji berries, optional
  • 8 cups packed baby spinach
  • 2 tsp fresh lemon juice
  • 2 carrots, thinly sliced into rounds, optional
  • ½ head purple cabbage, shredded, optional
  • ½ cup raw unsalted cashews, chopped, optional

CURRY SAUCE

  • 1 cup BPA-free canned full-fat coconut milk
  • 1 tbsp Thai red curry paste
  • 1 tsp curry powder
  • ½ tsp ground cumin

  1. Prepare curry sauce: In a small saucepan, whisk together all sauce ingredients. Bring to a boil; reduce heat to low and simmer, whisking occasionally, until slightly thickened, about 5 minutes. Cover; set aside.
  2. Meanwhile, preheat oven to 400°F. Using a clean towel, pat chickpeas dry, discarding any loosened skins. Melt 1 tbsp oil and pour into a large bowl. Add chickpeas, ¼ tsp each salt and pepper and cumin and toss to coat. Spread on a parchment-lined rimmed baking sheet and bake, stirring occasionally, until golden brown and crispy, 25 to 30 minutes. Let cool on sheet for 10 minutes.
  3. Meanwhile, in a food processor, pulse cauliflower into rice-sized pieces. In a large skillet, heat remaining 1 tbsp oil on medium. Add onion and garlic and sauté, stirring occasionally, until softened, 4 to 5 minutes. Stir in cauliflower, turmeric and remaining ¼ tsp each salt and pepper and sauté until cauliflower is softened and no liquid remains, about 10 minutes. Remove from heat and stir in goji berries (if using). Cover to keep warm.
  4. In a large saucepan on medium, heat ½ cup curry sauce. Add spinach and cook, tossing, until wilted and bright green, 2 to 3 minutes. Remove from heat; stir in lemon juice. Divide cauliflower mixture, spinach mixture and chickpeas among bowls. If using, top with carrots, cabbage and cashews. Drizzle bowls with remaining curry sauce.

PER SERVING (1∕4 of recipe): Calories: 338, Total Fat: 17 g, Sat. Fat: 15 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 0 g, Carbs: 33 g, Fiber: 10.5 g, Sugars: 6 g, Protein: 13 g, Sodium: 510 mg, Cholesterol: 0 mg

Mint Chip Smoothie Bowl

SERVES | 1 HANDS-ON TIME | 15 MINUTES TOTAL TIME | 15 MINUTES

If mint chocolate chip is your ice cream of choice, this breakfast bowl is for you. With creamy avocado and peppermint speckled with raw cacao nibs, this will give you all flavor you love without the refined sugar.


  • ¼ cup plain unsweetened almond milk
  • 1½ frozen bananas
  • ⅓ avocado
  • 1 cup packed baby spinach
  • ¼ tsp pure vanilla extract
  • 1–2 drops pure peppermint extract
  • ¼ tsp chlorella, optional*
  • 1 tbsp cacao nibs or carob chips

TOPPINGS (OPTIONAL)

  • 2 tsp raw almond butter (TIP: You can bring to room temperature and squeeze out of a zip-top bag with the corner snipped off.)
  • 1 tsp raw cacao nibs or carob chips
  • 1 tsp hemp seeds

To a blender or food processor, add all ingredients except cacao nibs; blend until smooth. Transfer to a bowl and fold in cacao nibs. Serve with toppings of your choice.


*OPTIONAL SUPERFOOD BOOST: An amazing detoxifier and immune booster, chlorella is rich in vitamin B12, chlorophyll and protein.

PER SERVING (1 recipe): Calories: 366, Total Fat: 16 g, Sat. Fat: 4 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 2 g, Carbs: 55 g, Fiber: 17 g, Sugars: 22 g, Protein: 7 g, Sodium: 99 mg, Cholesterol: 0 mg

Pink Pitaya Smoothie Bowl

SERVES | 1 HANDS-ON TIME | 15 MINUTES TOTAL TIME | 15 MINUTES

The bright color of pink pitaya (aka dragon fruit) gives this bowl its distinctive hue. We love the ease of using a packet of the frozen purée, but if you can find the fresh fruit, you can always purée and freeze it yourself.


  • ¼ cup plain unsweetened almond milk
  • 1 3.5-oz frozen pitaya packet (TRY: Pitaya Plus Smoothie Packs)
  • 1 frozen banana
  • ½ cup frozen blueberries
  • 1 tsp maqui berry powder, optional*

TOPPINGS (OPTIONAL)

  • ¼ cup all-natural granola
  • ¼ cup blueberries
  • ½ tsp bee pollen

To a blender or food processor, add all ingredients; blend until smooth. Serve with toppings of your choice.


*OPTIONAL SUPERFOOD BOOST: Maqui berry powder is rich in antioxidants, such as vitamin C, and also contains calcium, iron and phytonutrients that are anti-aging and anti-inflammatory.

PER SERVING (1 recipe): Calories: 214, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 50 g, Fiber: 8 g, Sugars: 29 g, Protein: 3 g, Sodium: 47 mg, Cholesterol: 0 mg

Carrot Cake Smoothie Bowl

SERVES | 1 HANDS-ON TIME | 15 MINUTES TOTAL TIME | 15 MINUTES

We’ve infused this bowl with all the indulgent flavor you’d expect from carrot cake–but in a frosty breakfast bowl.


  • ¼ cup plain unsweetened almond milk
  • 1 frozen banana
  • 1 cup steamed, cooled carrots
  • ½ cup cooked, cooled oatmeal
  • ⅓ cup frozen pineapple chunks
  • ¾ tsp ground cinnamon
  • ½ tsp maca powder, optional*

TOPPINGS (OPTIONAL)

  • 1 tbsp plain whole-milk yogurt
  • 1 tbsp unsweetened shredded coconut or shaved fresh coconut
  • 1 tbsp chopped unsalted walnuts
  • 2 pitted dates, diced

To a blender or food processor, add all ingredients; blend until smooth. Serve with toppings of your choice.


*OPTIONAL SUPERFOOD BOOST: Maca powder contains calcium, magnesium and potassium and is known to help boost fertility, balance hormones and boost energy.

PER SERVING (1 recipe): Calories: 285, Total Fat: 3 g, Sat. Fat: 0.5 g, Carbs: 63 g, Fiber: 12 g, Sugars: 22 g, Protein: 6 g, Sodium: 194 mg, Cholesterol: 0 mg

Sweet Potato & Coconut Millet Bowls

SERVES | 4 HANDS-ON TIME | 40 MINUTES TOTAL TIME | 55 MINUTES

A zesty ginger-lime vinaigrette sweetened with maple syrup brings the savory flavors of sweet potato and kale together with the tropical taste of coconut.


  • 2 tbsp coconut oil, divided
  • 2 sweet potatoes (about 1½ lb), peeled and sliced crosswise into 1-inch-thick rounds or cut into 1-inch chunks
  • ¾ tsp sea salt, divided
  • ½ tsp ground black pepper
  • 2 shallots, thinly sliced
  • ⅓ cup unsweetened coconut flakes + additional for garnish
  • 3 cups cooked millet or quinoa
  • 1 tbsp chia seeds
  • 1 bunch purple kale (or regular kale), stems and thick ribs removed and leaves torn into bite-size pieces
  • 1 15-oz BPA-free can unsalted cannellini beans, drained, rinsed and heated
  • 2 tbsp chopped fresh mint, optional

VINAIGRETTE

  • 1 lime, zested and juiced
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp peeled and grated fresh ginger
  • 1 tbsp acai powder, optional
  • ¼ tsp sea salt

  1. Prepare vinaigrette: To a jar with a tight-fitting lid, add all dressing ingredients. Seal and shake until combined. Set aside; shake before using.
  2. Preheat oven to 400°F. Melt 1 tbsp coconut oil and pour into a large bowl. Add potatoes, ¼ tsp salt and pepper and toss to coat. Arrange in a single layer on a large rimmed baking sheet. Bake, turning once, until tender and browned, 30 to 35 minutes. Transfer to a bowl and toss with 2 tbsp of the vinaigrette.
  3. Meanwhile, in a large skillet, heat remaining 1 tbsp coconut oil on medium. Add shallots, coconut flakes and remaining ½ tsp salt and cook, stirring often, until shallots are softened and coconut flakes are golden, 5 to 6 minutes. Remove from heat and stir in millet and chia seeds. Cover to keep warm.
  4. In a separate bowl, massage kale with 2 tbsp of the vinaigrette until slightly softened, about 1 minute.
  5. Divide shallot-millet mixture among bowls. Top with kale, potatoes, beans and remaining vinaigrette, dividing evenly. Sprinkle with mint (if using). Garnish with additional coconut flakes.

PER SERVING (¼ of recipe): Calories: 583, Total Fat: 21.5 g, Sat. Fat: 11 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2.5 g, Carbs: 86 g, Fiber: 14 g, Sugars: 17 g, Protein: 16 g, Sodium: 571 mg, Cholesterol: 0 mg

Tempeh Taco Bowl with Mango Salsa

SERVES | 4 HANDS-ON TIME | 50 MINUTES TOTAL TIME | 50 MINUTES

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef.


  • ⅓ cup hemp hearts
  • 2 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • ½ tsp sea salt, divided
  • ¼ tsp chipotle chile powder
  • 1 yellow onion, quartered lengthwise
  • 2 cloves garlic (peel on)
  • 2 Roma tomatoes
  • 1 tbsp olive oil
  • 8 oz organic tempeh, crumbled
  • 2 cups cremini or white button mushrooms, coarsely chopped
  • 2 tbsp chile powder
  • 1 tbsp pure maple syrup
  • 2 tsp cacao powder, optional
  • 2 tsp each ground cumin and dried oregano
  • 2 cups cooked brown rice
  • 1 head romaine lettuce, thinly sliced
  • 2 radishes, trimmed and thinly sliced, optional
  • 1 avocado, peeled, pitted and sliced, optional
  • 2 tbsp chopped fresh cilantro, optional

SALSA

  • 1 lime, zested and juiced
  • 1 tsp pure maple syrup
  • Pinch sea salt
  • 1 mango, peeled, pitted and diced
  • ½ red bell pepper, finely chopped
  • 1 green onion, white and light green parts only, thinly sliced

  1. Prepare salsa: In a medium bowl, whisk together lime zest and juice, 1 tsp maple syrup and salt. Add mango, bell pepper and green onions and toss to coat. Set aside.
  2. In a blender, combine hemp seeds, vinegar, nutritional yeast, ¼ tsp salt, chipotle chile powder and 3 tbsp water and blend until completely smooth. Scrape into a separate bowl and set aside. Clean blender.
  3. Heat a large skillet on medium-high. Add yellow onion, garlic and tomatoes and cook, turning occasionally, until dark brown and blistered, 5 to 7 minutes for garlic and 10 minutes for onion and tomatoes. Peel garlic and add to blender. To blender, add onion and tomatoes and purée until smooth. In same skillet, heat oil on medium. Add onion-tomato mixture and cook, stirring constantly, until beginning to darken, about 2 minutes.
  4. Meanwhile, in a separate bowl, stir together tempeh, mushrooms, chile powder, 1 tbsp maple syrup, cacao powder (if using), cumin, oregano and remaining ¼ tsp salt. Add to onion-tomato mixture and cook, stirring often, until thickened, 5 to 7 minutes.
  5. Divide rice and lettuce among bowls. Top with tempeh mixture, drizzle with hemp mixture and sprinkle with salsa. If using, top with radishes, avocado and cilantro.

PER SERVING (1∕4 of recipe): Calories: 477, Total Fat: 17.5 g, Sat. Fat: 3 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 8 g, Carbs: 63 g, Fiber: 10 g, Sugars: 21.5 g, Protein: 24 g, Sodium: 419 mg, Cholesterol: 0 mg

Mango Sunshine Smoothie Bowl

SERVES | 1 HANDS-ON TIME | 15 MINUTES TOTAL TIME | 15 MINUTES

Sweet mango and coconut butter bring a taste of the tropics to your morning.


  • 6 tbsp plain unsweetened almond milk
  • 1½ cups frozen mango chunks
  • ½ cup chilled cooked cauliflower
  • 2 tbsp coconut butter
  • 1 pitted date
  • ¼ tsp ground turmeric, optional*

TOPPINGS (OPTIONAL)

  • ¼ cup blueberries
  • 1 tbsp unsweetened shredded coconut or shaved fresh coconut
  • 1 tbsp toasted sliced unsalted almonds

To a blender or food processor, add all ingredients; blend until smooth. Serve with toppings of your choice.


*OPTIONAL SUPERFOOD BOOST: Turmeric is incredibly antiinflammatory and can help lower cholesterol, plus it’s an antioxidant, wound healer, digestive stimulant and liver detoxifier.

PER SERVING (1 recipe): Calories: 450, Total Fat: 19.5 g, Sat. Fat: 16 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1.5 g, Carbs: 74 g, Fiber: 14 g, Sugars: 59 g, Protein: 6 g, Sodium: 92 mg, Cholesterol: 0 mg