GREEN GODDESS SUPER SMOOTHIE BOWL

Mmmm July brings so many wonderful things from sunshine to some of the best locally grown produce to long bright days and a general increase in smiles across peoples faces in the maritimes. In ways I wish it would last forever, but I also learn to appreciate the time we have with summer more since we know it will come to an end before we know it. 
I've been overindulging in local strawberries since they've hit the markets here in Halifax. I figure I better take advantage of them while I can. They've been playing a vital roll in my breakfasts and salads these days.

I present to you the ultimate smoothie bowl. I get really carried away with my smoothies these days...putting everything from the fridge into one giant bowl, often to large to consume all at once, serving as my breakfast and usually lasting through lunch! Which I'm perfectly fine with.

Green Goddess Super Smoothie Bowl
serves 1 hungry person or two as a snack

1-2 whole frozen banana
1/2 cup frozen papaya (dissected by me and frozen in advance)
handful of fresh strawberries
2 handfuls of fresh local spinach (or 3 if your feeling crazy)
1/2 inch knob of fresh ginger
1/2 a whole mango (or 1/3 cup frozen)
1/2 avocado
2 tbsp chia seeds
1 tbsp flax
1/4 cup coconut milk
1/4-1/2 cup of cashew milk (or almond or nut milk of choice)

Blend and enjoy friends. Top with granola, fresh fruit, seeds, nuts, whatever your heart yearns for.

Cinnamon Granola
makes about 9 cups

5 cups rolled oats
1/2 quinoa puffs (or more oats)
1/2 cup almonds, chopped
1/3 cup pumpkin seeds
1/2 cup unsweetened shredded coconut
1/4 cup raisins
1 tbsp ground cinnamon
1/2 tsp sea salt
1/4 tsp ground nutmeg
1/3 to 1/2 cup maple syrup
1/4 heading cup medjool dates, pitted
2 tbsp melted coconut oil
2 tbsp water
2 tsp pure vanilla

Preheat oven to 300F

Mix all your dry ingredients. Except raisins.

Blend dates, maple syrup, coconut oil, water and vanilla. Mix your wet with your dry until well coated and spread evenly/thinly on parchment lined pans. Set your timer for 30 minutes and toss every 10 to make sure the granola gets cooked evenly. After the 20 minute mark throw your raisins in to prevent burning. Let cool completely before breaking up clusters and store in an air tight container for up to two weeks!