I sat cross-legged under the apple tree soaking up an elixir of sunshine and vitamin D. Rooting myself in the overgrown grass, I couldn’t help but spy thriving lion-toothed leaves (aka dandelions) amidst the shag. Though I hardly paid them much mind, as pink and white-blossomed branches commanded my full attention. When floral apple trees are in bloom, you know spring is here!
It felt wonderful to breathe in fresh, almost perfumed air and to spend time outside. Especially after being cooped up due to April showers and fighting off a lingering cold. I often find that spending time in nature is the best medicine. Well, that and this very lusciouscashew butter chocolate smoothie bowl. (Which is all I craved when I was feeling under the weather. Plus maybe a little cold buster juice.)
Deliciously dreamy, cool and creamy, this cashew butter chocolate smoothie bowl tastes like a thick,rich chocolate shake. It’s comforting, satiating, protein-packed, and full of other nutrient-rich ingredients. Including the unsuspecting cruciferous vegetable, cauliflower!
It’s apple blossom season!
Have you tried frozen cauliflower as a smoothie additive? It adds a frozen, neutral layer of creaminess without a strong cauliflower flavor or added sugar. Best of all, antioxidant-rich cauliflower is an excellent source of vitamins C and K, folate, fiber and glucosinolates. Compounds in cauliflower have also been studied in relation to cancer protection, cardiovascular benefits and digestive health (to name a few).
This cool and creamy breakfast treat is also packed chia seeds and hemp hearts, both of which add an omega-3 boost. Lavished with creamy cashew butter and two scoops of chocolate protein powder, this decadent smoothie bowl gets a protein infusion that will keep you feeling fuller, longer. Topped with cocoa nibs, sliced banana, hemp hearts, toasted coconut flakes and a cashew butter drizzle,this cashew butter chocolate smoothie bowl is sure to cure what ails!
2 scoops plant-based chocolate protein powder (I enjoy this brand)
1 cup plant milk
toasted coconut flakes
Add the frozen cauliflower florets, frozen bananas, cashew butter, protein powder, plant milk, and chia, plus hemp seeds to a high-speed blender. Combine on low, pausing to scrape down the sides of the blender occasionally, and then whirling away a bit longer until the smoothie is thick and creamy. As the cauliflower and banana soften, the smoothie will come together more easily. Only add a splash of extra plant milk as needed, to enhance blending during this process. (Otherwise, you may end up with a thin smoothie!)
Transfer the cashew butter chocolate smoothie to a bowl (or divide the smoothie between two bowls). Add the toppings of your choice. Enjoy!
*Pre-steaming the cauliflower florets (prior to freezing) is touted to aid in digestion. Short on time? Simply use store-bought, frozen cauliflower. Cauliflower found down the frozen food aisle typically undergoes blanching prior to freezing. Raw, frozen cauliflower is okay too if it doesn’t bother you. (I used raw, frozen cauliflower in my smoothie bowl. Since we all have unique gut flora, do what works for you!)
No protein powder on hand? No problem! Swap out the chocolate protein powder for 2 tbsp of cocoa powder. Or add the cocoa powder to your smoothie bowl (in addition to the protein powder) for an extra-chocolately treat.
Cashew butter can be swapped out for any nut (or sunflower seed) butter you might have on hand.
**For an extra indulgence, make a maple-cashew butter drizzle (1/4 cup cashew butter, plus 1 tbsp of maple syrup and 1-2 tbsp of lukewarm water whisked together).