L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Fisherman's PieBritish cuisine
Paella dish
Kugelis Potato CasseroleLithuanian cuisine
Paella dish
Reuben SandwichAmerican cuisine
Paella dish
Cobb SaladAmerican cuisine
Paella dish
Millet PorridgeRussian cuisine
Paella dish
Du Barry Cream SoupFrench cuisine
Paella dish
PanettoneItalian cuisine
Paella dish
Korean Kuksu SoupKorean cuisine
Paella dish
Almond Cake with Chocolate CreamHungarian cuisine
Paella dish
Corn BreadAmerican cuisine

Smoothie Bowl Detox

2 servings

15 minutes

The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
328.5
kcal
10.1g
grams
22.5g
grams
21.1g
grams
Ingredients
2servings
Avocado
100 
g
Almond milk
100 
ml
Bananas
100 
g
Broccoli cabbage
50 
g
Kale
50 
g
Spirulina
1 
g
Blueberry
20 
g
Sunflower seeds
20 
g
Peeled pumpkin seeds
10 
g
Flax seeds
5 
g
Dried kelp
5 
g
Chlorella
1 
g
Cooking steps

  • 1

    Peel the banana, slice it, and freeze.

    Required ingredients:
    1. Bananas: 100 g

  • 2

    Break the broccoli into florets.

    Required ingredients:
    1. Broccoli cabbage: 50 g

  • 3

    Peel the avocado and remove the pit.

    Required ingredients:
    1. Avocado: 100 g

  • 4

    Place banana, avocado, broccoli, kale, milk, chlorella, and spirulina in a blender; blend until pureed and transfer to a deep plate.

    Required ingredients:
    1. Bananas: 100 g
    2. Avocado: 100 g
    3. Broccoli cabbage: 50 g
    4. Kale: 50 g
    5. Almond milk: 100 ml
    6. Chlorella: 1 g
    7. Spirulina: 1 g

  • 5

    Sprinkle with seeds, blueberries, and seaweed chips.

    Required ingredients:
    1. Blueberry: 20 g
    2. Sunflower seeds: 20 g
    3. Peeled pumpkin seeds: 10 g
    4. Flax seeds: 5 g
    5. Dried kelp: 5 g

Similar recipes