Mushrooms on Sourdough Toast, Miso and Avocado - Recipe by My Kitchen Stories
This is a match made in heaven…mushies on sourdough toast, teamed with miso, avocado and crunchy nut...
"Start your day on the bright side with a vibrant, nutrient-dense smoothie so decadent you'll need to eat it with a spoon. You can create different flavours according to what's in season, and garnish with choc-brekkie granola or Pana Chocolate cereal for your morning crunch." ~ Pana Barbounis.
120 ml (4 fl oz) nut milk
135 g (5 oz) frozen banana
70 g (2 1/2 oz) frozen blueberries
3 Tbs coconut meat
Pinch of Himalayan pink salt
Pinch of ground cinnamon
Choc Brekkie Granola for serving
Blend all the ingredients in a high-speed blender until smooth. Pour the smoothie into bowls and garnish with fresh fruit and Choc Brekkie Granola.
Note: Be careful not to over-blend the mixture, or the smoothie ingredients will melt too much (although, if they do melt, you can just drink it through a straw!).
Food processor or high-speed blender
Credits: This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.
Photo Credits: Armelle Habib.