Smoothie bowls




  • 2 partially frozen, peeled avocados
  • 2 frozen ripe bananas
  • 1 cup (250ml) coconut cream, chilled
  • 2 tbsp pure maple syrup
  • 2 tamarillo, sliced
  • 1 mango, sliced
  • 2 kiwi fruit, sliced
  • 3 tbsp goji berries
  • 2 tbsp pumpkin seeds
  • 2 tbsp chia seeds
  • 2 tbsp shredded coconut


1. Place the avocado, banana, coconut cream and maple syrup in a high-speed blender and blend until smooth.

2. Transfer the mixture to serving bowls and serve immediately, topped with the fruit, goji berries, seeds and coconut.

Recipe extracted from The Yogic Kitchen by Jody Vassallo, published by HQ HarperCollins in print and ebook.

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