Hibiscus and berry smoothie bowl


TOTAL TIME: 20 mins          

MAKES: 2 servings

“This smoothie bowl stole my heart with its gorgeousness and one of kind ingredients that I was thrilled to explore, as well as some of my ol’ favorites like cashew cream, chia seeds and oats. She’s a beauty you’ll be proud to serve up at your breakfast table. This recipe has been inspired by Alanna Taylor- Tobin of THE BOJON GOURMET. She’s a recovering pastry chef-turned food photographer, stylist, videographer and award-winning cookbook author. Her first cookbook 'Alternative Baker' released in September 2016 and won the IACP award for best cookbook: Health and Special diet 2016. I’m a BIG FAN! And so I wanted to showcase a sample of her artistry and brilliance as a little tribute.”


Cashew Cream Drizzle: (makes more than you need)

  • ¼ cup cashew butter
  • 1 tbsp. mild honey
  • pinch of salt
  • 2 tbsp. of hot water
  • Make the drizzle by stirring together the cashew butter, honey and salt. Work in the hot water until the mixture is the consistency of a thick, smooth cream

Smoothie bowls:

  • 1½ tsp. hibiscus powder (or 2 tbsp. lightly crushed hibiscus blossoms. I also tried it with hibiscus tea - 1 tbsp. as well but I personally didn’t like the grainy texture)
  • 1 tbsp. old-fashioned rolled oats (I soaked it overnight for a creamier texture)
  • 2 tsp. chia seeds
  • 2 tsp. freshly ground flaxseed (or hemp hearts)
  • 1 cup frozen chopped strawberries
  • 1 cup frozen raspberries
  • 1 small sliced banana, frozen (½ cup)
  • ¼ - ½ cup almond milk or other plant milk, more as needed
  • 2 tbsp. mild honey
  • 2 tbsp. cashew butter (or the other nut butter)


  • Fresh berries
  • Bee pollen (avoid if allergic)
  • Flaxseed/ Hemp hearts
  • Hibiscus powder
  • Honey (or maple syrup, if vegan)


  • Combine just the frozen berries and banana in a blender and blend on low until broken down into tiny pieces, scraping down the blender bowl occasionally.
  • Now add the almond milk, honey, cashew butter, soaked oats, chia seeds, ground flaxseeds, hibiscus powder and blend on low, scraping down the blender frequently, until it reaches the texture of soft serve.
  • At first it will seem like the mixture needs more liquid, but resist the urge to add more than another ¼ cup or you’ll end up with a thin smoothie. As the fruit softens, it will begin to blend together better.
  • Divide the smoothie mixture into two bowls and top with a good drizzle of cashew cream and your toppings of choice. Serve right away.


Hibiscus powder: Growing up in India I remember seeing hibiscus flowers everywhere. Their beauty and vibrant color makes them an easy God pleaser and they are traditionally used to adorn religious deities back home. But hibiscus is packed with vitamin C which helps combat colds and inflammation in the upper respiratory tract and so can amp up your breakfast bowls.

Cashews are a great mineral source; containing copper, manganese, magnesium, phosphorus and vitamin K. Magnesium helps diminish the frequency of migraines, improve cognitive ability, helps in relaxation and also lowers blood pressure, which can prevent heart attacks. Copper is integral to certain antioxidant systems which render free radicals harmless protecting against heart disease and cancer. Surprisingly, cashews contain zero cholesterol. It contains mainly unsaturated fats, mainly monounsaturated fats such as oleic acid - found also in olive oil, which is the reason both are so good for you.

Taking the time to prepare your meals and plating them in ways that makes your heart smile, goes a long way towards enriching our overall experience of receiving nourishment and is an avenue to self- care. To know that you’re worth the time and effort taken, to make a beautiful meal says that you care.