In honor of Independence Day on July 4th, we’re sharing a healthful, delicious, and patriotic recipe: a raw red, white, and blue smoothie bowl made with herbs, fruits, and coconut! Hopefully this comes as a welcome break from usual greasy July 4th fare. It’s sweet, yummy, loaded with antioxidants, and great for digestion! Let’s get started!
See also: A Butterfly Blue Smoothie Bowl
For 2-4 bowls, you will need:
3 Young Thai Coconuts (meat + water)
1 tbsp. Vanilla Extract
¼ cup I Heart Pomegranates tea cold-brewed in 1 cup water (overnight is preferable)
1 cup ripe Strawberries
4 Dates, pitted
1 pint Blueberries
Nuts of choice, for garnish
Dried coconut, for garnish (larger pieces work better)
First, crack the coconuts, and add all the water and meat to a blender, and blend until smooth. Next add in 2 bananas and the vanilla extract, blend, pour into a container until ready to use, and set aside. This is the white filling.
Next, to a clean blender jar, add in the I Heart Pomegranates cold-brewed tea with the strawberries and dates, and blend until smooth. Pour into a container until ready to use. This is the red filling.
To plate, pour the white filling into each bowl, about halfway. Next, add a lesser amount of the red filling on one side of each bowl, or loosely drizzled over the top.
Lastly, layer the blueberries on top. Slice the remaining banana and garnish the bowls with banana slices, nuts, and coconuts. You may add other red berries, too, if you wish. Enjoy!