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Peaches and Cardamom Cream Smoothie Bowl

Jul 17, 2018 · by Katie Koteen · This post may contain affiliate links · Leave a Comment · Modified: Nov 22, 2019

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Peach Smoothie Bowl

Without a doubt, it’s peach season. I always get a little carried away and am basically hoarding those fuzzy little gems. Then I end up with way too many ripe peaches and am frantically slicing and dicing to get them in the freezer before they go to mush.

Peach Smoothie Bowl

But it’s not all bad, as those super ripe frozen peaches are far better than any half-ripe frozen peach slices you buy from the store. And as temperatures rise, I have plenty ways to use them up - peach popsicles, smoothies, smoothie bowls.

Peach Smoothie Bowl

So let’s talk smoothie bowls. I’m a recent convert, as Kate’s Mango Kiwi Smoothie Bowl turned me into a believer, tackling my biggest smoothie bowl fear — sugar bombs. Traditionally, the sugar content in those breakfast desserts was out of control. But with that little cauliflower trick, they’re extra creamy and not so sugary. I’m in love!

Peach Smoothie Bowl

Another addition you may not be familiar with is the Sun Potion Tocos powder. It’s entirely optional, so no pressure. The Tocos powder adds a creamy fat-soluble natural vitamin E from rice bran solubles. There’s also loads of other great things in it and you can read more about it here.
Peach Smoothie Bowl

I added Trader Joe’s Organic Toasted Coconut Granola. It’s a favorite around here, made with oats, cornflakes, sprouted quinoa, almonds and toasted coconut chips. It’s also gluten-free and not to sweet. Even if you don't have a Trader Joe's nearby, you can order it up on Amazon.

 

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Peaches and Cardamom Cream Smoothie Bowl

Peaches and Cardamom Cream Smoothie Bowl

  • Author: Katie Koteen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: blender
  • Cuisine: Vegan
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Description

Our favorite summer smoothie bowl, made super creamy with fresh peaches, cauliflower and almond milk. Low in sugar and gluten-free. Top with your favorite granola, fresh peaches or berries.


Ingredients

Scale
  • ½ cup cauliflower florets, steamed and frozen
  • 1 ¼ c. vanilla almond milk
  • 2 c. peaches
  • 2 tbsp. Sun Potion TOCOS Powder 
  • ¼ tsp. cardamom 
  • ½ tsp. vanilla
  • 1 tsp. maple syrup
  • For serving: granola, hemp seeds, fresh berries or shredded coconut (optional)

Instructions

  1. Fill a pot of water with a few inches of water and fit it with a steamer basket. Bring the water to a boil; add the cauliflower to the basket, and cover. Reduce heat to a simmer and steam for 7 to 10 minutes, until the cauliflower is fork-tender.
  2. Transfer the cauliflower to a baking sheet lined with parchment paper and allow it to cool to room temperature. Freeze for at least 2 hours.
  3. When you’re ready to make the smoothie, add the ingredients to your blender and blend until smooth and creamy.
  4. Pour the smoothie into two small bowls and add your favorite toppings.

Keywords: vegan, breakfast, smoothie, smoothie bowl, gluten-free

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About Katie Koteen

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Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. Check out our free Vegan Starter Guide.

Previous Post: « Hawaiian BBQ Tempeh Kabobs
Next Post: Grilled Mango and Avocado Flatbread »

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