preparation
For the bowl
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Peel the banana and puree with frozen mango pieces, coconut milk, oat flakes, puffed quinoa, saffron threads and ashwagandha powder for about 2 minutes until you have a smooth, thick smoothie mixture.
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Wash the lemon with hot water. Finely grate the lemon peel. Add the peel to the blender and mix again briefly.
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Pour the smoothie bowl into one or two bowls and garnish with coconut chips, a little natural beekeeper honey or maple syrup, puffed quinoa and “Good Mood” granola as desired. Enjoy immediately, cold.
For the granola
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Preheat oven to 180°C fan.
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Crush blackberries or blueberries with your hands and add them to the oatmeal.
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Chop the dates finely with a knife and put them in a bowl with the remaining ingredients and mix.
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Place the granola mixture on a baking tray lined with baking paper and bake in the oven for 10 minutes until crispy.
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Remove the tray from the oven and let the granola cool completely.
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Top muesli, porridge or smoothie bowl directly, store in a screw-top jar in a dry place in the pantry or give as a gift.