A berry smoothie bowl infused with hibiscus tea to nourish and delight your loved ones this Valentine’s Day. Naturally sweet and packed with protein, it makes a great breakfast or snack.
Four Chambers Berry Smoothie Bowl
Hello! Christine from Mid-Life Croissant here with my first guest post everrrr! Big smooches to Michelle for sharing this space with me today. Right around turning 40, I started
grappling with embracing the idea of Moderation. It doesn’t come naturally but I’ve found the effort to be well worthwhile. To help keep me on track, I started the aforementioned blog where I share (mostly) healthy recipes that are as easy to make as they are to enjoy. This hibiscus tea infused berry smoothie bowl is a great example of the kind of recipes you’ll find there.
One of my favorite quick and healthy breakfasts is a smoothie infused with my favorite tea of the moment (my loyalty is somewhat whimsical.) I started with Earl Grey which brought a bright bergamot boost to this blueberry smoothie. Then, as we moved into Fall, I brought out the Chai (it was only a matter of time) and added it to this luscious pumpkin smoothie bowl (which remains the most popular post on my blog so far.) Now that we’re in the mid-winter doldrums, I ‘m craaaaaving Vitamin C so I brought out the hibiscus tea and combined it with raspberries, coconut milk and silken tofu for a dairy-free and super creamy smoothie bowl.
The color makes it a nice choice for Valentine’s Day, which is why I named it The Four Chambers.
I was thinking of my kids with this one because they looove smoothies. And I was realizing that, as they get older, the food I make for them is becoming one of the most significant ways I express my love for them. I should mention here that my son is 13. He’s a great kid, but he is very 13. My “I love you” is now met with “OK” instead of “I love you, too.” Hugs have been replaced by pats on the shoulder. And kisses!?! I might be able to plant one on the top of his head as he zooms past me but only if I move real fast!
So, there’s a lot riding on the food I make for him. And teach him to make for himself. The boy makes some mean nachos!
My daughter is younger and still enjoys a good snuggle but that doesn’t mean she loves smoothies any less than her big brother.
Smart cookie that she is, it didn’t take her long to figure out that, no matter what I happen to be doing, if she asks for a smoothie I’ll drop it like a hot potato and happily make her one. It’s my way of both pleasing them and filling their bellies with nutritious goodness.
So now you understand the motivation behind this recipe. I wanted (needed, really) to create a berry smoothie that is like a big, fat, wildly embarrassing hug from your mom. In a bowl.
- 2 hibiscus tea teabags
- 1/4 cup boiled water
- 1 frozen banana, sliced
- 1/2 cup frozen raspberries
- 1 tablespoon raw honey
- 1 cup silken tofu
- cream off the top of 1 13.5 oz can of refrigerated full fat coconut milk
- Refrigerate coconut milk (preferably overnight) so cream rises to the top.
- Add teabags to water. Let steep 5 minutes. Discard teabags and let tea cool completely.
- Combine cooled tea with all other ingredients in a blender and blend until smooth.