This season, we’re doing our best to be present, slow down, and take care of ourselves mindfully. It’s neither as easy or as painful as it sounds!
We recently chatted with Alexa Gray and nutritionist Kristin Dahl about balance as it applies to this highly transitional season. The result? A really amazing smoothie bowl recipe and these notes on the wheel of life. Here are Alexa and Kristin…
Achieving health is not a quick fix; it’s about creating sustainable daily habits and nurturing all areas of life to create balance and harmony. This chai-spiced bowl is just the thing for the transitional season. Here’s why…
YOUNG COCONUT Full of healthy fats, fiber, and calcium. Anti-inflammatory, energy production, and cellular regeneration.
POMEGRANATE High in antioxidants, vitamin C and folate. Fights free radicals. Immune boosting, supports cellular repair and circulation.
PERSIMMONS Loaded with fiber, vitamin C, iron and calcium. Immune boosting and blood building.
BANANA Loaded with vitamins and minerals. High in potassium, vitamin B6, and fiber. Supports athletic performance and regeneration. Relieves symptoms of PMS and supports cardiovascular health.
FIGS Full of fiber, vitamin B6, and potassium. Lowers blood pressure, supports the female system and may help prevent macular degeneration.
BEE POLLEN A complete protein, full of B vitamins, helps boost the immune system, and helps reduce seasonal allergy symptoms.
The Chai-spiced Coconut Smoothie Bowl
Meat from 2 young coconuts
1 frozen banana
2 Tbsp tocotrienols
1 Tbsp almond butter
1/4 cup strong brewed chai tea
1/2 tsp vanilla
few dashes of cinnamon
optional -1 Tbsp raw honey, 1 fresh date or 8 drops omica organics stevia
optional- splash of coconut water
For the toppings:
1 fresh banana
1/4 cup toasted coconut flakes
2 fresh figs
1/4 cup fresh pomegranate
1 Tbsp bee pollen
Combine all ingredients and blend until smooth
Transfer to the freezer while you prepare your toppings (about 10 minutes).
Remove from the freezer, place in your favorite bowl and add toppings.