"A spring inspired mango lychee smoothie bowl to compensate for the lack of spring weather. (it snowed here yesterday!) The smoothie base is made from frozen mango, banana, lychee juice, almond milk, and @thenaturalcitizen protein powder! It's topped with kiwi berries, coconut flakes, freeze dried raspberries, blueberries, chia seeds, microgreens, and edible flowers.
The folks at The Natural Citizen graciously allowed me to sample their brand new protein powder, and I love it! It's great to see a product like this on the market, since it only has four ingredients and zero additives/sweeteners. They're a new company based in Texas selling only plant based products. Check out their page (@thenaturalcitizen) to learn more! :)"
Mango And Lychee Smoothie Bowl With Edible Flowers
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Recipe Intro From plantbasedartist
Sheil shukla @plantbasedartist creates the most delectable Indian style smoothie.
RECIPE:
For smoothie base:
1 cup diced mango
1 sliced, frozen banana
1/2 cup lychee juice
1/4 cup almond milk
2 tablespoons vegan protein powder (optional)
Simply blend together the ingredients until smooth. Adjust the amount of liquid until desired consistency is reached. Pour the smoothie into a bowl and top with desired toppings. I used kiwi berries, coconut flakes, freeze dried raspberries, blueberries, chia seeds, microgreens, and edible flowers.
For smoothie base:
1 cup diced mango
1 sliced, frozen banana
1/2 cup lychee juice
1/4 cup almond milk
2 tablespoons vegan protein powder (optional)
Simply blend together the ingredients until smooth. Adjust the amount of liquid until desired consistency is reached. Pour the smoothie into a bowl and top with desired toppings. I used kiwi berries, coconut flakes, freeze dried raspberries, blueberries, chia seeds, microgreens, and edible flowers.