Just when you thought you were so done with superfood smoothie bowls, along comes another recipe to inspire your next breakfast! Packed with fibre-rich chia seeds, this one has a distinctive green hue and verdant flavour from nutrient-dense moringa.
I’ve only added moringa to my daily diet recently, given its inherent properties as a natural galactagogue for new mums to help with the supply of mother’s milk. Now that I’m more familiar with its broader benefits including antifungal, antiviral, antidepressant and anti-inflammatory properties to name a few, there’s no doubt I’ll be consuming it beyond my days nursing a baby. Did you know that moringa packs in more iron, calcium, protein, fibre, B vitamins, and antioxidants than even spinach or kale!
Taste wise, moringa is part bitter with a subtle sweetness nuanced with a trace of spirulina-esque flavour. It’s lends an utterly delicious base note for a luscious smoothie bowl, blitzed with your mylk of choice (I recommend oat mylk for its creamy texture and naturally sweetness); chia seeds (for even more antioxidants) and a frozen banana.
Top it off as you like – with shredded coconuts, granola, your favourite fruits and the like. If you can, do be sure to add cacao nibs too – they offer a woodsy crunch, elevating your breakfast with a flavour that’s not unlike mint and chocolate chip ice cream!
- 3/4 cup plant-based mylk of choice (see below for a homemade recipe for oat mylk)
- 1 tbsp chia seeds (I get mine from Pink Harvest Farms)
- 1 tsp moringa powder (I get mine from Praakritik)
- 1 banana, sliced and frozen
- Toppings of choice: fruits, shredded coconut, granola, cacao nibs (I get mine from Mason & Co)
For oat mylk
- 1/4 cup old fashioned rolled oats
- 4 cups water
- 1 tsp vanilla extract (optional)
- If you are making oat mylk: blitz oats, water and vanilla extract for 30 – 45 seconds until well combined. Don’t over-blend as this can result in a “slimy” texture of mylk. Strain through a cheesecloth to leave behind the pulp (you can strain twice if needed). This recipe makes a few extra cups, so you can store the leftovers in an airtight container in the fridge; it should stay fresh for a few days.
- Next hydrate the chia seeds to extract their full benefits. Soak 1 tbsp chia seeds in 3/4 cup of oat mylk for an hour or so until the chia seeds have swelled up in texture.
- Blitz the chia seed and oat mylk mixture with the frozen banana slices and moringa powder until you have a creamy consistency.
- Pour into a bowl and garnish with toppings as desired. Enjoy!
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