Today I got to hang out with my friend Nicole from No Bread. I first met Nicole when I was working in the restaurant industry in New York City. Nicole has a serious allergy to gluten and was having difficulty deciphering which items on menus were and were not gluten free. No Bread started as a way for her to document 100% gluten free items from famous restaurants across NYC. Now she's got a huge following and is taking her blog across the nation and is expanding to LA (and soon the rest of the world, so watch out people)
Nicole is in LA for a couple of weeks so I decided to make her a very special Carrot Cake Smoothie Bowl... MADE WITH 100% CERTIFIABLY GLUTEN FREE INGREDIENTS. I went to the farmer's market recently and had a bunch of goodies to use. So I went kind of crazy with this one and it turned out yummy as ever!
For the smoothie bowl base, you will need:
- 2 frozen bananas
- 1/4 cup sprouted raw cashews
- 1/2 steamed sweet potato
- 1 cup organic carrots
- 1 cup organic almond milk
- 1 tsp cinnamon
- 2 medjool dates
Blend until smooth. It should be rich, creamy, and thick- enough to support the weight of all the toppings.
- Purely Elizabeth Gluten Free Granola
- Solstice Canyon Cinnamon Clove Almond Butter
- Goji berries
- Coconut shreds
- Chia seeds
- Cacao nibs
- Passion fruit
Don't forget to reinvent this recipe and tag me in your creations!! XXX Happy gluten free eating lovelies.