Green Spirulina Smoothie Bowl (vegan)

This smoothie bowl is really good for times when you don't have that many fresh fruits and veggies, but you still want to eat something healthy, nutritionally dense, but also tasty. Unlike many other spirulina bowls, it doesn't taste fishy or weird at all, the banana and sour cherry make it really sweet and fruity, and it also has healthy fats and extra creaminess because of the addition of cashews.

For 1 bowl

Ingredients:

• 1/2 frozen banana

• 1/2 fresh banana

• 1/2 cup frozen sour cherries

• 8-12 cashew nuts (or a tbsp of cashew butter)

• 1 tsp of spirulina powder (if you're not used to the taste of spirulina I recommend starting with 1/2 tsp)

• 1 tsp matcha powder

• a splash of plant milk or water to blend

• toppings: I've used homemade granola, chia seeds, cacao nibs, and some Alpro caramel pudding, but feel free to use anything you like.

Directions:

To make this smoothie bowl you will need a high-speed blender (like Vitamix), but if you don't have that you can try making it in a food processor or with an immersion blender too.

First, put the cashews, a few tablespoons of plant milk or water and your fresh banana in your blender and blend until smooth. It might take a little while depending on the blender, so if yours is not that powerful I suggest using cashew butter, or any other nut butter (but cashews make it the creamiest) instead of the whole nuts. Once it's creamy you can add the frozen banana, frozen sour cherries, matcha powder, and spirulina powder. If you're not used to the taste of spirulina, or you don't like it start with only1/2 tsp (same with the matcha powder). Blend everything until smooth and creamy and add a little bit of water/ plant milk if needed. Make sure you don't add too much though, because it will quickly make the smoothie bowl too liquidy (if your blender is powerful enough you don't need to add any).

Pour the smoothie into a bowl and top with your favorite toppings. I've used my homemade peanut butter granola, cacao nibs, chia seeds and some of my favorite Alpro caramel pudding, but feel free to use anything you like.