After my recent success with a tasty frozen mint chocolate slice I thought that this combination would go very well in a smoothie bowl. I made this green smoothie bowl for breakfast two mornings in a row because it was so good (and had a lame attempt at food art). I used a combination of coconut milk and kefir, a fermented milk beverage that I have been experimenting with lately. It is produced by the action of bacteria and yeast living in a symbiotic relationship. I will be posting about this fermented beverage very soon, but first I must complete my research. You could substitute a couple of tablespoons of Greek yogurt for the kefir in this low carb choc mint smoothie bowl. I added the frozen peas for the thicker texture and for a little bit of extra fibre, protein and vitamins and minerals.
Low carb choc green mint smoothie bowl
Makes one serve
1/3 cup kefir
½ cup coconut milk
4 blocks frozen spinach
1/3 cup frozen peas
2 trays of ice cubes
1 ½ scoops (about 40 grams) of a good quality chocolate flavoured whey protein powder
2 tablespoons cocoa powder
½ teaspoon of peppermint essence
Coconut flakes, walnuts, cashews, cacao nibs or anything tasty, crunchy and reasonably healthy to sprinkle on top
Measuring cups and spoons
High-speed blender (I use an Omniblend)
- Add all the ingredients into a high-speed blender and blend until the mixture is thick and smooth. This takes at least 5 minutes and I have to stir the mixture during this process.
- Pour the smoothie into a bowl and arrange your tasty and crunchy toppings to look attractive. Eat with a spoon.