Green powder bowl

Anni Kravi’s green powder bowl is bursting with all the good stuff, from spinach to edamame beans, wheatgrass to chia seeds.

Ingredients (makes 1 bowl)

1 large, fresh banana, reserve a few slices for the topping

3 cubes frozen baby spinach or two large handfuls of fresh spinach

120g frozen edamame beans

Juice of ¼ lemon

1 tsp wheatgrass powder

150ml unsweetened soy yogurt

For the toppings

3 tbsp fresh berries of your choice

1 serving cacao + goji sprinkle (see below)

1 tsp chia seeds

1 tsp cacao nibs

1 tsp desiccated coconut

1 tsp bee pollen, optional

Method

Blitz all the ingredients, except the toppings, together in a high-speed blender. Pour into a bowl and make smoothie bowl art on top with the toppings.

Cacao and goji sprinkle

Ingredients (makes 1L)

80g rolled oats

60g raw almonds, roughly chopped

35g whole flaxseeds

35g pumpkin seeds

50g raw cacao nibs

50g dried sour cherries or cranberries

50g dried goji berries

Toasted:

80g raw buckwheat groats, rinsed

80g rolled oats, rye flakes, spelt flakes or a mix

1 tbsp raw cacao powder

1 to 2 tbsp coconut oil, melted

Method

Preheat the oven to 180°C/gas mark 4 and line a baking tray with parchment paper. For the toasted ingredients, mix the buckwheat, the other grains of your choice and the cacao powder together in a bowl. Pour the mixture onto the prepared baking tray and drizzle with the melted coconut oil. Mix to combine, then spread out and bake in the oven for about 15 to 20 minutes, stirring occasionally. Keep an eye on it to prevent it burning.

Meanwhile, mix all the ‘raw’ ingredients in a large bowl. Remove the toasted mixture from the oven, leave to cool, then combine with the ‘raw’ ingredients. Store in an airtight jar for up to four weeks.

Recipe courtesy of Porridge by Anni Kravi (£12.99, Quadrille)