I just looked at the calendar and realized that today is my 2-month blog anniversary!
I launched this little online space into the world on a late July night. I had been dreaming, thinking and talking about it for months. I remember how excited I was. And I still have that same feeling every time I press on that “publish” button and share a new post. I was excited, but of course totally scared too. This whole new blogging world was completely foreign to me and although I was an avid blog reader, I had no idea what blogging actually implied. I probably didn’t expect the amount of work and hours of my time it would take, but I didn’t know how gratifying it would be either.
I seriously loved every single moment of these past two months. To every single of you who’s been reading my words, looking at my photos, liking, sharing, commenting, making my recipes, a sincere and heartfelt thank you. You mean the world to me and I’m incredibly grateful that you’ve chosen to take a few precious minutes of your day to make a visit here.
So I’ve been blogging for two months but I still haven’t posted a proper smoothie recipe. Yes, I posted this berry smoothie parfait as one of my very first posts, but it’s actually not a real smoothie. And since smoothies take up a HUGE part of my everyday diet, I had to share a proper one with you. Smoothies are truly an essential in my home. Whenever we’re looking for something quick, want to give our digestion a little break, or need something to grab on the go, smoothies always come to the rescue.
I almost always eat my smoothies in a bowl, and there are a couple very good reasons for that. The first one is that I can add a ton of toppings (topping is the best part after all, right?). And it turns out I’ve just discovered the best smoothie topping ever. Buckwheat crispies! I’ve been hearing about buckwheat crispies for a little while but I’d never actually tried or made them.
Seriously, buckwheat crispies, where have you been all my life?
Buckwheat crispies are simply buckwheat groats, coated into whatever mixture you please (I went for a chocolate one, ha!), and then roasted in the oven until they get that crunchy, crispy, irresistible bite. And a little bonus: your house will smell like chocolate heaven while they bake, I swear you will barely be able to contain yourself.
DON’T DRINK YOUR SMOOTHIES, EAT THEM
The other good reason why I always have my smoothies in bowls, is that it forces me to actually take the time to eat the smoothie instead of drinking it, which is super important for an optimal digestion.
Contrary to popular belief, digestion doesn’t start in the stomach. It actually starts in the mouth. With the action of chewing, our saliva secretes important enzymes (amylase, which breaks down starches, and lipase, which breaks down lipids). These enzymes start the digestive process the second food enters your mouth, and make it a lot easier for your body to break down the food and absorb its nutrients properly. Chewing also sends a signal to your stomach so that your digestive system can prepare for the food that’s coming down, which optimizes the digestive process.
So make sure you don’t drink your smoothies, but actually take the time to eat them. Your body will thank you and you’ll get the most of all these wonderful nutrients.
Notes: Feel free to double the buckwheat crispies recipe (I actually highly recommend that you do so!) and simply store it in a jar. They are wonderful as a topping for smoothies, yogurt, oatmeal, cereals, or delicious even just as is, as a snack.
Green Smoothie Bowl + Chocolate Buckwheat Crispies
- 1 banana
- 1 1/2 cup mango cut into chunks (fresh or frozen)
- 1/2 medium cucumber sliced
- A big handful of kale stems removed (or spinach)
- 1/3 cup almonds ideally, previously soaked
- 1 tbsp spirulina powder
- 2 tbsp hulled hemp seeds
- 2 cups filtered water or plant-based milk
- 1 cup buckwheat groats
- 2 tbsp raw cacao powder
- 1/8 tsp sea salt
- 1 tbsp coconut oil melted
- 2 tbsp maple syrup
- 1/2 tsp pure vanilla extract
Place all the ingredients into a high-speed blender and blend until smooth and creamy. Add more water or plant-based milk if needed. Pour into bowls and top with the buckwheat crispies.
To achieve the look in the photos, simply add a little bit of spirulina powder on top of the smoothie and using a spoon, design circles.
Preheat oven to 350F.
In a bowl, combine the buckwheat groats, cacao powder and sea salt.
In a small bowl, combine the melted coconut oil, maple syrup and vanilla extract. Mix well.
Pour the wet mixture into the bowl of dry ingredients and stir well to coat.
Place on a baking sheet lined with parchment paper and bake in the oven for about 20-25 minutes, or until crispy, stirring once or twice after the first 10-15 minutes. Keep an eye on them to make sure they don't burn.
Remove from the oven and let cool. Store in an airtight container.
Recipe NotesThis recipe is vegan and gluten-free.
What you think, you become. What you feel, you attract. What you imagine, you create.