Recipe Intro From feedfeed
This beautiful smoothie bowl and recipe is courtesy of Lauren Chandler of @laurenchandlercooks which was served at our Bob's Red Mill Brunch Event in Portland, OR. This recipe and post is sponsored by Bob's Red Mill.
Rhubarb Garbanzo Smoothie
1 – 2 cups milk of your choice
6-7 large fresh or frozen strawberries (no need to de-stem if organic)
1 large stalk rhubarb, sliced into 2-inch pieces (around 1 ½ cups)
1 frozen banana, broken into 2-inch pieces
1/3 cup cooked garbanzo beans
Pour 1 cup milk into blender, then add the remaining ingredients and blend on high until smooth, adding more milk if you desire a thinner consistency.
Spicy Radish + Carrot Top Smoothie
2 servings1 – 2 cups milk of your choice or water
1 1/3 cup frozen raspberries
2 cups roughly chopped radish and carrot tops
2/3 cup Bob’s Red Mill Vanilla Protein Powder
Red pepper flakes, to taste
Pour 1 cup liquid into blender, then add the remaining ingredients and blend on high until smooth, adding more milk if you desire a thinner consistency and red pepper flakes if you prefer more spice.
Add the rhubarb base to one side of the bowl, and the radish base to the other. Add toppings of choice (granola, bee pollen, coconut flakes and freeze-dried berries pictured here).