I originally created this smoothie bowl as a single-serving recipe, but my friends and family went so crazy for it that I expanded the portion to serve two people. When a smoothie bowl is this good, it needs to be shared! Frozen banana, blueberries and avocado create a super-thick texture, which makes the smoothie feel rich and decadent in spite of how healthy it is. Roasted almond butter adds additional creaminess, nuttiness and depth of flavour. My friend’s three-year-old calls this ‘breakfast ice cream’, and I’d have to agree! I think it’s essential to serve smoothie bowls with a generous amount of toppings, and I always recommend adding a crunchy topping, such as my Vanilla Super-Seed Granola with Coconut Chips, for textural contrast. Of course, you can also serve this smoothie in a glass if you are short of time (thin it with additional almond milk as needed). I like the mild sweetness of this bowl, but you can add a touch of liquid sweetener or a pitted date, if desired.

1. In a high-speed blender, combine all the smoothie ingredients and blend on high until smooth. If your blender is having trouble blending, add more almond milk, a tablespoon at a time, and blend again until the desired consistency is reached. Keep in mind that the smoothie should be very thick so the toppings can ‘float’ on top. If you have a Vitamix, use the tamper to get things moving while blending.

2. Pour the smoothie into a bowl. Add your desired toppings and serve immediately.

Cool down and bliss out with this creamy chocolate hemp smoothie. You’ll be amazed at how a pinch of sea salt brings out the rich, complex chocolate flavour. In spite of the fact that it tastes like a milk shake, the smoothie is actually incredibly nutritious! Hemp hearts provide both protein and omega-3 fatty acids, while cocoa powder adds a concentrated dose of antioxidants. I love the addition of coconut butter, which has a rich, buttery taste and luxurious texture. If your blender has a hard time blending dates, I recommend using the maple syrup option instead, or you can soak the pitted dates in boiling water for twenty to thirty minutes before you begin.

1. In a high-speed blender, combine all the ingredients and blend on high until super-smooth.

This smoothie offers the tropical flavours of lime, coconut, banana and avocado in a rich, exotic blend that’s enhanced with the nutritional benefits of fresh greens and matcha green tea powder. If you’ve never tried matcha in a smoothie before, prepare yourself for an energizing kick! Matcha is a natural source of caffeine, and it’s rich in disease-fighting antioxidants. On its own, it has a slightly bitter, toasted flavour, but you won’t detect so much as a hint of bitterness when you blend the powder into a sweet, refreshing smoothie bowl. I happen to think that this smoothie tastes like key lime pie: creamy, tart, tropical and sweet all at once. Ahh, now this is living!

1. In a high-speed blender, combine all the smoothie ingredients and blend on high until smooth. Taste and adjust the sweetness, if desired.

2. Pour into a bowl and add the toppings of your choice. Enjoy with a spoon!

‌We usually associate bright green smoothies with detoxing and cleansing. This sunny yellow blend looks nothing like your typical green detox smoothie, but I promise you that it packs a healthful punch! It’s invigorating and sweet, and the addition of white tea means that it also provides some natural energy in the form of caffeine without any unpleasant jitters. Preparing the tea in advance does take a bit of forethought, but the wonderful sweet and zesty flavors in this drink make chilling a cup of white tea in the fridge overnight well worth the effort. In some cultures, lemon is thought to help aid the liver in its natural detoxification processes, while ginger can help to soothe and assist digestion. Cayenne pepper is rich in capsaicin, which has anti-inflammatory and pain-fighting properties, and it adds a pleasant heat to the smoothie. That said, if you prefer something milder, feel free to leave out the cayenne.

1. Put the tea bag in a mug and pour the boiling water over the top. Place the mug in the fridge (with the tea bag left in) and chill for several hours, or overnight. Remove and discard the tea bag and pour the chilled tea into a high-speed blender.

2. Add the remaining ingredients and blend until smooth.

‌I used to be obsessed with orange Creamsicles as a child. Those creamy vanilla centers and icy orange shells just stole my heart. After looking at the ingredient list on a box of Creamsicles and seeing that it was full of additives, I decided to combine the delicious flavours of vanilla and orange in this creamy, ice-cold smoothie. Coconut milk creates plenty of creamy texture and taste without a hint of dairy, while spinach and avocado add nutrient power. This drink is great for hot summer days or any time you need a little sunshine in your life. It’s also a perfect ‘starter’ green smoothie for kids, who will fall in love with its sweet flavour!

1. In a high-speed blender, combine all the ingredients and blend on high until smooth. Taste and adjust the sweetness, if desired.

‌This is a lovely, refreshing summer snack for a really hot day, when all you can face eating is fruit. Kids love this smoothie bowl, and you can get them involved in its preparation by asking them to help choose and add toppings! This recipe makes one bowl, but you can easily double it if you want to make a larger portion. Be sure to freeze the watermelon and strawberries (or simply use frozen strawberries) overnight or for several hours before using them. This will give the smoothie bowl a very cold and creamy texture.

1. Freeze 150g of the watermelon (and the hulled strawberries, if using fresh) overnight, or for several hours.

2. In a high-speed blender, blend the remaining 190g fresh watermelon on low-medium speed until watery.

3. Add the frozen watermelon, frozen strawberries and avocado. Blend until smooth. If you have a Vitamix, I recommend using the tamper to help it blend.

4. Taste and add the maple syrup, if desired. Blend again until smooth.

5. Pour the smoothie into a shallow bowl. If desired, add the toppings in the pattern of a rainbow, as shown in the picture. If you have kids, I’ve discovered they love helping with this step. Enjoy immediately before it melts!

‌Matcha powder is the perfect pick-me-up for busy mornings. It provides natural caffeine along with polyphenols, plant compounds that have been shown to help prevent numerous diseases. One of the compounds in matcha might even help boost metabolism. Well, sign me up! I highly recommend using in-season Ataulfo mangoes in this smoothie, if you can get your hands on some. They’re smaller and more tender than the large, oval-shaped mangoes. They are also exceptionally sweet and have a buttery texture, which is so perfect in this smoothie. If you can’t find them or they aren’t in season, Tommy Atkins mangoes (which are more common in North America) can be very sweet and soft when they’re ripe, too. Otherwise, feel free to use 400g of any chopped fresh or frozen mango. If your mango isn’t very sweet, you might wish to add a teaspoon or two of liquid sweetener to the blend.

1. In a high-speed blender, combine all the ingredients and blend on high until smooth. Serve and enjoy!

‌This stick-to-your-ribs smoothie is packed with more than 20 grams of protein (depending on the type of protein powder you use) as well as all kinds of healthy fats thanks to the hemp hearts, coconut butter and avocado. You’d be hard pressed to find a healthier or more nutrient-dense smoothie without superfood powders. I recommend using a high-speed blender for this smoothie, as some blenders have a difficult time blending the hemp hearts. Be sure to use a neutral-tasting protein powder so it doesn’t overwhelm the natural (and delightful) tastes of banana, blueberries and cinnamon. I use Omega Nutrition Pumpkin Seed Protein Powder or Sunwarrior Warrior Blend protein powder in natural/unflavoured.

1. In a high-speed blender, combine all the ingredients and blend until smooth. Add more water or ice cubes as needed to achieve the desired consistency.

‌A blend of sweet pear, fragrant vanilla and refreshing mint, this smoothie is energizing and restorative at the same time. It’s an ideal choice as a pre- or post-workout snack because the electrolytes in the coconut water and the vitamin E in the fresh avocado are great for rehydration. Vitamin E also has anti-inflammatory and immunity-boosting effects—both of which can help the body recover and repair after exercise. Fresh mint is beneficial for the digestion, while baby spinach offers iron, folate, and a slew of antioxidants. These nutrition benefits, coupled with the smoothie’s mildly sweet taste, make it one of my very favourites. I love juicy and sweet Bartlett pears, but you can use any variety of pear you like.

1. In a high-speed blender, combine all the ingredients and blend on high until smooth. Taste and adjust the sweetness, if desired. Serve and enjoy!

‌This smoothie bowl is the perfect fix for those mornings when you wake up dreaming of chocolate! (Or am I the only one who does that?) The light, almost fluffy texture will remind you of chocolate soft-serve ice cream, and it’s garnished with an array of fun toppings like strawberries, coconut chips and granola. It’s a great option for summer mornings because it’s cold and sweet—think of it as dessert for breakfast! Better still, it packs in at least 15 grams of protein, depending on which type of protein powder you use. I recommend choosing a neutral-tasting protein powder, as the smoothie will take on the flavor of the protein powder you use, and some of them can be bland and chalky, or overly sweet. I use Sunwarrior Warrior Blend in unflavoured/natural and Omega Nutrition Pumpkin Seed Protein Powder with great success, but feel free to use your preferred protein powder. Chocolate or vanilla will be nice, as long as they’re not overpowering. Note that you can also turn this smoothie bowl into a portable smoothie by adding more almond milk to thin it out.

1. Put the almond milk in a high-speed blender, then add the remaining ingredients and blend until smooth. The smoothie should have a thick, soft texture. If using a Vitamix, use the tamper to move things along. You can add a bit more milk if your blender is having a hard time blending it.

2. Spoon the smoothie into a bowl and add your desired toppings. Enjoy immediately!

‌This is what I like to call a ‘family-size’ smoothie. It packs in an incredible 8 servings of vegetables, and includes 1.25l of leafy greens. Mellow, hydrating cucumber, along with pears, bananas, and pineapple, help to balance out all that leafy green goodness with just the right amount of natural sweetness, while still tasting healthy and fresh. Just a word of warning: All the ingredients just fit into a (2l) Vitamix blender, so if your blender is smaller, I recommend making the half-batch version (here).

1. In a high-speed blender (2l capacity), combine all the ingredients and blend until smooth. If using a Vitamix, use the tamper to press the ingredients down into the blade. You can add a bit more water if necessary to get the blender going.

‌This smoothie has all the same goodness of the ‘family-size’ Reset Button Green Smoothie, but this is a half batch for when you just want one large serving or two smaller servings. If you aren’t a big mint fan, feel free to start with half the amount and add from there.

1. Put the water and cucumber in a high-speed blender and blend until the cucumber is liquid. (This step helps the rest of the smoothie ingredients blend more easily.)

2. Add the remaining ingredients and blend until smooth. If using a Vitamix, use the tamper to press the ingredients down into the blade. You can add a bit more water if necessary to get the blender going.

‌I’ve made a lot of granola recipes in my day, but they all contain nuts. That’s why I’m so excited about this nut-free granola. It still has an incredibly crunchy texture and nutty flavour, but it’s great for those with tree-nut allergies, and is kid-approved to boot! Best of all, its amazing toasted aroma of coconut, vanilla, cinnamon and maple will make your home smell absolutely delectable as it bakes. I’ve been known to throw in a batch just before company comes over and delight in everyone’s curiosity about what is about to emerge from the oven! Be sure to use large-flake coconut (also known as raw coconut chips) in this recipe, rather than shredded coconut—the coconut chips give this granola its amazing, crunchy texture. Try it on top of my Overnight Hot Oatmeal Power Bowl, any smoothie bowl (see Smoothies and Smoothie Bowls), or Tropical Overnight Oats, or simply enjoy it by the handful as a snack on the go!

1. Preheat the oven to 300°F (150°C). Line an extra-large rimmed baking sheet (38 × 53cm) with parchment paper.

2. In a large bowl, combine the flaked coconut, oats, pumpkin seeds, hemp hearts, sunflower seeds, sugar, cinnamon and salt.

3. In a small saucepan, melt the coconut oil, then remove from the heat. Whisk in the maple syrup, sunflower seed butter and vanilla until combined. Stir in the vanilla pod seeds (or vanilla powder) and set aside the vanilla bean pods, if using.

4. Pour the wet mixture on top of the dry mixture and stir until the dry mixture is fully coated.

5. Spoon the granola mixture onto the prepared baking sheet (along with the reserved vanilla pods). Spread the granola into an even layer.

6. Bake for 15 minutes. Remove the baking sheet from the oven and stir. Bake for 8 to 13 minutes more, until the granola is just starting to turn a bit golden along the edges. The granola will be soft when it comes out of the oven, but it will harden as it cools. Let cool completely on the baking sheet, about 1 hour or so, then transfer to glass jars for storing. If you used vanilla beans, feel free to place the pods in the glass jar too for even more vanilla aroma.

7. The granola will keep in an airtight container in the fridge for 3 to 4 weeks, or you can freeze it for a couple of months. My preferred storage method is freezing cooled granola in zip-top freezer bags for easy grab-and-go portions. Be sure to press out all the air before sealing.

‌Decadent, luxurious, and totally splurge-worthy, this homemade hazelnut milk is fit for a high-end coffee shop! It’s perfect for a cup of coffee or black tea, as well as for whipping up dairy-free lattes at home. For a truly decadent treat, try mixing it with unsweetened cocoa powder and a touch of maple syrup for a creamy hot chocolate flavour, or pairing it with chai spices for a warming chai latte. I use a mix of soaked hazelnuts and almonds in this recipe, but feel free to use all hazelnuts if you prefer their unique flavour. Drink the milk alone, add it to cereal or smoothies, or use it to make hot oatmeal or overnight oats that are particularly creamy. No matter how you use it, you’ll fall in love with its light notes of caramel (thanks to the Medjool dates), cinnamon and vanilla pod. If you don’t have a nut milk bag (see here), you can use a fine-mesh sieve lined with cheesecloth. The milk won’t get quite as smooth, but if you strain it a few times, it turns out pretty well.

1. Place the hazelnuts and almonds in a bowl and cover with 5 to 8cm of water. Soak overnight for 8 to 12 hours. Drain and rinse.

2. Place the nuts in a blender along with the remaining ingredients. Blend on high for about 1 minute.

3. Place a nut milk bag over a large bowl and slowly pour the milk into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3 to 5 minutes. You should be left with 175 to 250ml of pulp in the bag. (See Tip for uses for the leftover pulp.)

4. Using a funnel, carefully transfer the milk into a large Mason jar and secure with lid. Chill in the fridge. The milk will stay fresh for 2 to 3 days. Give the jar a good shake each time before enjoying.

‌I absolutely love steel-cut oatmeal, but rarely make it because it requires at least a half hour on the hop. So I came up with a way to cut the cooking time by almost 75 per cent simply by soaking or ‘sprouting’ the steel-cut oats in water overnight. Now I enjoy this breakfast regularly because it’s so quick and easy! Soaking softens and expands the grain so you only need to cook the oats for a mere ten minutes. If you’re concerned that this will detract from the characteristic texture of the oats, don’t be! The oats retain all their lovely creaminess and chew. This recipe includes mashed banana and cinnamon, which turns it into a lovely tasting bowl of ‘banana bread’-flavoured oats. It makes enough for a few breakfasts too; I’ve been known to enjoy the leftovers cold, straight from the fridge, with a drizzle of maple syrup. Pure heaven.

1. Place the oats in a medium bowl and cover with a couple of inches of water. Soak the oats overnight on the counter, uncovered. In the morning, drain and rinse the oats.

2. In a medium pot, melt the coconut oil over low heat. Stir in the oats. Increase the heat to medium and toast the oats in the oil for a few minutes, stirring frequently.

3. Stir in the milk, banana, sugar (if using), cinnamon and salt. Simmer the mixture, stirring frequently, for 9 to 11 minutes, until thickened. Remove from the heat and stir in the vanilla.

4. Portion into bowls and add your desired toppings. Any leftovers will keep in an airtight container in the fridge for 3 to 5 days.

Toast the bread until golden and fairly crisp, so that it stands up well to the toppings without getting soggy.

2. Rub the sliced garlic, cut-side down, all over each piece of toast. This will infuse the bread with garlic flavor without it being overpowering.

3. Spread 1 tablespoon of the hummus over each piece of toast and top with avocado slices.

4. Shake the spice mix to combine, if necessary, and sprinkle ¼ to ½ teaspoon onto each piece of toast.

5. Add salt and red pepper flakes (if using) to taste and drizzle with olive oil and lemon juice, if desired. Serve immediately.