For the smoothie base
- 1 frozen banana
- 5-6 pieces of dried jackfruit
- 3 pieces of dried pineapple
- 250 ml coconut milk or other plant-based drink
- 2 scoops (40 g) of synergy protein powder
- ¼ tsp vanilla powder or 1 tsp extract
- 1 geh. tbsp probiotic cashew coconut curd(e.g. from the Vegan Masterclass)
- A little turmeric
- Optional: 1 tsp maca
- 3 ice cubes
Possible toppings
- Grated coconut
- Fresh passion fruit
- Dried fruit
- Sprouted oat flakes
- Cashew cocoa nibs
- Wild peanuts or similar
- Fresh or freeze-dried berries
- Fresh mint or lemon balm
- Crunchy muesli
- and much more.
Preparation
Soak the jackfruit and pineapple briefly in the milk. Then blend together with all the other ingredients for the smoothie base in a high-speed blender until smooth. Pour into a bowl and garnish with your chosen toppings.
As always, you can find more recipes for smoothies and bowls in Boris' book or his online courses. More information at www.borislauser.com.
Ingredients for 200g spirulina confectionery:
- 20 g spirulina pellets
- 40g dates
- 40g apricot
- 40g almonds
- 40g peeled hemp seeds
- 1 tbsp almond puree
- 1 tbsp lemon juice
- 1 tsp lemon peel zest
- 1 MS salt
Preparation:
Grind the almonds and spirulina pellets in the blender jug for a few seconds at maximum speed. Add the other ingredients and process at low speed to form the finished dough.
The dough is ready when it starts to stick to the container. Separate walnut-sized portions from the mixture and shape into small balls or cubes.
200 g (€24.75* / kg)
€4.95*
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