Creating this breakfast dish a few days ago released a new wave of creative inspiration, resulting in my post about Proper Food.
Here I share the recipe for this beautiful pink smoothie bowl:
serves 1 – 2
1 cup dessert (red) gooseberries
1/2 cup frozen raspberries
1/2 cup (125g) coconut yoghurt
1/2 cup kefir (I used the raspberry water kefir I had just bottled)
1 tsp rose tincture or rose water
1/2 – 1 tsp vanilla extract
Blend all the ingredients in the blender until smooth
Pour into a bowl or 2, decorate and serve
NB the smoothie is rather tart!
So depending on your taste buds, you may want to sweeten it, in which case:
– either sprinkle with something sweet (I used these sweet cinnamon raw buckwheat flakes)
– or stir in a a dash of maple syrup to taste.
Here are some pictures of where I picked these fine dessert gooseberries at a Pick Your Own farm while on a family holiday in Dorset.