Claire Gunn matcha and chocolate mint smoothie bowl 2017

CHOCOLATE MATCHA SMOOTHIE BOWL WITH CAROB WALNUT TRUFFLES

Posted In: Food | Life | Recipes

I do rather enjoy playing with my food. I had an idea for the colours and aesthetics of this piece before I had the idea for the flavours and precious ingredients. Perhaps, just like getting a child to eat their vegetables, I make art with my dishes to entice myself into the experience. Our lives are so busy and I often hear people saying, “I don’t have time to do that.” I say the same thing often and find myself eating a baked potato with farm fresh olive oil for dinner instead of making a hearty vegetable curry (my favourite meal ever – as long as there is rice or a dosa of sorts). Taking time to nourish our bodies is not to be relegated to the bottom of our lists of priorities. Hello, food is our fuel – without it, we die. That’s worth thinking carefully about!

Making your own food is giving yourself a gift. You are parent and child in the same moment. To be in love with your food and value yourself is a real freedom, a joyous gift of health and a loving, fulfilling experience. Loving yourself, giving yourself the best you can give yourself allows you to do great things for others, for the world and which then comes back around again to you. It is a never-ending fountain.

CHOCOLATE MATCHA SMOOTHIE BOWL WITH CAROB WALNUT TRUFFLES

For the truffles: ( Makes a batch)

2 cups toasted nuts (I used walnuts and almonds – the walnuts’ flavour dominates over the almonds’. You can use any nuts you like)
6 tbsp cacao or carob powder
1 tsp natural vanilla extract
3 large juicy medjool dates
3 tbsp natural maple syrup
1 cup warm water
Himalayan salt
Carob powder or more cacao to garnish
I recommend toasting your own nuts from raw at a low temperature like 150C to toast them all the way through rather than grazing just the exterior. I reserve 2 tbsp nuts to make the crumble for garnish. Blend the toasted nuts in a food processor, then add the rest of the ingredients except the water. When it starts to come together, slowly add the water to ensure the mixture doesn’t split. Chill to harden a bit.

For the smoothie bowl: ( Makes 2)

Part 1:

3 spotty bananas
2 cups cashew nuts, soaked for 4 hours or boiled for 10 minutes
2 tsp natural vanilla extract
1 – 1 1/2 cups coconut milk or rice milk
1 1/2 tsp cinnamon
3 large juicy medjool dates
3 tbsp coconut chia pudding (chia seeds soaked in coconut milk overnight)
1 small avocado

Part 2:

1/2 tsp matcha green tea (I use Lady Bonin’s Tea)
1/2 tbsp spirulina
10 fresh mint leaves

Part 3:

2 tbsp cacao powder

In a high-speed blender, process the ingredients for part 1 until smooth and pour half out into a bowl. Add the ingredients for part 2 and blend til smooth and bright. Taste it – perhaps you might like more sweetness – and add a bit of natural maple syrup or stevia here if you like. Add the cacao to the other half and whisk well. Pour both mixtures into your smoothie bowl at the same time and spoon out into shape (or not. If you just want to swirl then that’s your creative decision). Roll the truffles in a bit of matcha and carob powder and place on top. Mix the reserved nuts with a bit of carob or cacao powder and sprinkle them. Serve with extra truffles of course. Matcha, cacao and spirulina all give you wings, so expect a day of ticking boxes to ensue…

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