blueberry beet bowl

Smoothie bowls are so hot right now. But seriously, they are also wondrously refreshing and delicious, especially on hazy summer mornings when eating breakfast in a bathing suit at 6 a.m. sounds like the best idea you've had all week. Sure, you could toss this blue baby in an oversized plastic cup, slurp up, and call it a day, er morning. But there is something to be said about a pretty presentation, about the meditative glee you get from artfully arranging an array of textures and toppings on top of an overflowing bowl of nourishing goodness, then sitting cross-legged on the rug and slowly taking it all in, preferably with the largest spoon you can find. I can't think of a morning more magical. 

• 1 cup vanilla almond milk (store-bought or homemade)
• 1/2 cup ice cold water
• 1–2 tbsp. cashew butter, or nut butter of choice
• 1 large beet, roasted or steamed, and chopped into chunks (a great way to use up leftovers!)
• 1 heaping cup frozen blueberries
• 1 cup shredded red cabbage, fresh or frozen (Also a great way to use up leftovers!)
• Ground cinnamon to taste (3-4 hefty pinches for me)
• 1 large pinch of sea salt
• 1 heaping tsp. maca powder (optional, but I love the superfood boost)
• A few drops of liquid stevia, or honey for added sweetness
• 1 scoop of vanilla protein power (optional, but recommended, I love Vega)

Add all ingredients, in order listed, in the pitcher of a high-powered blender, and blend on high speed until completely smooth, scraping down the sides of the bowl as needed. Power contents into a large bowl, and top with fresh berries, granola, bee pollen, chopped nuts, coconut flakes, or other toppings of choice. Work it, gurl. Serves 1.