Beetroot + Liquorice Bowl
Makes one bowl
1 large, fresh banana
1 medium beetroot, cut into cubes, steamed and chilled
120g frozen lingonberries or cranberries
1/3 tsp liquorice powder
½ tsp ashwagandha (optional)
150ml unsweetened soy yoghurt
120g fresh berries of your choice
few slices rainbow beetroot, thinly sliced into triangles or half moons
1 serving cacao + goji sprinkle (see below)
1 tsp chia seeds
1 tsp cacao nibs
1 tsp desiccated coconut
1 tsp goji berries
Blitz all the ingredients, except the toppings, together in a high-speed blender. Pour into a bowl and create smoothie bowl art on top with the toppings!
Makes 1 large jar or 1 litre
For the toasted ingredients
80g raw buckwheat groats, rinsed
80g rolled oats, rye flakes, spelt flakes or a mix
1 tbsp raw cacao powder
1-2 tbsp coconut oil, melted
80g rolled oats
60g raw almonds
35g roughly chopped whole flaxseeds
35g pumpkin seeds
50g raw cacao nibs
50g dried sour cherries or cranberries
50g dried goji berries
Preheat oven to 180°C/350°F/gas mark 4 and line a baking tray with parchment paper.
For the toasted ingredients, mix the buckwheat, the other grains of your choice and the cacao powder together in a bowl. Pour the mixture onto the prepared baking tray and drizzle with the melted coconut oil. Mix to combine, then spread out and bake in the oven for about 15-20 minutes, stirring occasionally. Keep an eye on it to prevent it burning.
Meanwhile, mix all the ‘raw’ ingredients in a large bowl. Remove the toasted mixture from the oven, leave to cool, then combine with the ‘raw’ ingredients.
Store in an airtight jar for up to 4 weeks.
Extracted from Porridge: Oats + Grains + Seeds + Rice by Anni Kravi (Quadrille, approx €15). Photograph by Andrew Taylor.