Tomato and Fennel Tart with Basil Mascarpone - Chef Recipe by John T. Bailey
"The secret to this dish is the full flavoured tomatoes and fresh ingredients." - John T. Bailey.
1/4 ripe avocado
2 medium ripe bananas, previously frozen and sliced
1 cup fresh or frozen mixed berries
2 large handfuls spinach
1 small handful kale, large stems removed
2 cups almond milk
1 Tbsp flax seed meal
2 Tbsp salted creamy almond or peanut butter
Roasted unsalted sunflower seeds
Raw or roasted nuts
Shredded unsweetened coconut
Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin. Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.
Divide between 2 serving bowls and top with desired toppings! Best when fresh, though leftovers can be kept in jars in the fridge for up to 2 days.
Credits: Minimalist Baker