Sweet Spinach, Pea, and Basil Smoothie Bowl

A deliciously healthy smoothie bowl made with ingredients that you can find in your local supermarket. Don’t worry; this doesn’t taste like vegetable soup: the flavours of the fruits are dominant.


For juicing

1/4 cucumber
1 slice pineapple
1 apple
1 kiwi fruit

For blending

2 frozen bananas
Large handful spinach
Large handful frozen peas
Handful oats
15-20 basil leaves

For decorating (suggestion)

Fresh, dried, or frozen fruit
Nuts and seeds
Coconut flakes
Suitable for vegan muesli or granola

1. Juice the pineapple, cucumber, apple, and kiwi.
2. Add to the blender with the bananas, spinach, oats, peas and basil. If the mixture is too thin, add more oats or frozen peas. If too thick to blend, add a little more liquid (all-plant milk would be suitable).
3. Pour into a bowl (or two, depending on desired serving size), and serve decorated according to taste.

Beet and Strawberry Smoothie Bowl

This bowl is earthy and moderately sweet. If you don’t like the earthiness of beets, some lime juice will help cut through it a little. You can also add a touch of vegan liquid sweetener to enhance those sweet notes.


For juicing
1 slice pineapple
1/2 large red beet
1 apple

For blending
100g frozen strawberries
100g frozen cauliflower

For decorating
Desiccated coconut
Flaked almonds

1/2 lime
Maple syrup or other suitable-for-vegans liquid sweetener

1. Juice the pineapple, beet, and apple
2. Blend the juice with the frozen strawberries and cauliflower.
3. Taste. If you find the bowl too earthy, squeeze the lime into the blender over your closed hand (palm facing up; this way, you catch the seeds). If you’re adding the lime juice, blend briefly.
4. Transfer to a bowl, decorate, add some maple syrup (or other suitable-for-vegans sweetener), and enjoy.
5. As with all smoothie bowls, they will melt rather quickly. A good tip to slow the melting process is to leave your bowl in the refrigerator overnight and use this for plating your smoothie bowl the next day.

Pineapple, red pepper and baby kale gazpacho

Accented with cashew butter, apple cider vinegar and scallions, this is a simple soup with a lot of bright flavours and colours.


2 cups fresh pineapple, 1/3″ dice
1 large red pepper, 1/4″ dice (about 1 cup)
1 cup packed baby kale, finely chopped
1 scallions, minced, 2″ of green reserved for garnish
1T fresh garlic, minced
1/2t coarse sea salt
2T apple cider vinegar
1T lemon juice
1/4t black pepper
2T cashew butter
Sea salt and black pepper to taste


Add all of the ingredients except for the cashew butter to a bowl.
Chill covered for 3 hours, stirring periodically.
Using an immersion blender or food processor, process 2 cups of the mixture with the cashew butter until liquid, but not quite pureed.
Set aside 2T of remaining diced fruit for garnish.
Toss the soup back together until well-combined.
Season to taste.
Ladle out and garnish with 1T of diced fruit and scallion greens.