This smoothie bowl is deliciously beautiful for breakfast. And, it’s fresh and sugar free. The borage flowers and leaves add the freshness of cucumber to the bowl.
- ¼ cup washed borage leaves
- ½ ripe avocado
- ¼ cup sliced Lebanese or telegraph cucumber
- 1 cup frozen mango flesh
- ½ cup frozen pineapple pieces
- ¼ cup coconut water or almond milk
- borage flowers, pineapple, berries, granola
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Add all the smoothie ingredients except the borage flowers into a blender. The avocado will provide a delectably smooth texture. I have a high speed blender which whizzes it to silky smooth in 40 seconds. Regular blenders may be a little slower.
Blend on high speed until the leaves and icy fruits are completely broken down. Pour into bowls and top with borage flowers, fruit and granola.
Recipe and images from A Delicious Bunch by Linda Brennan (ecobotanica, pb, $39.95).