50/50 Coconut Chia & Sea Buckthorn Smoothie Bowl | v + gf

Last weekend was Walpurgis Night here in the north. The night where we light majestic fires all over the country, and gather to let go of the winter and whatever is weighing us down. Or well, that's not really what this holiday is about, but as someone who believes in the power of manifestation, I like to think that it is a night of cleansing and letting go.There are a lot of things that I need to let go of. So on the 1st of May, the day after Walpurgis Night and the first proper spring day here, I went to secret spot in a nearby park and found a bench half hidden among blooming bushes. With the ruthless spring sun in my face, I wrote a long list of everything that I am hereby leaving behind. I won't recite that list here, as it is already gone. What is now is now, and ahead.And right now there's not a cloud in the sky. I can work with the balcony door open and tiptoe around barefoot in my kitchen in the morning, while I prep my breakfast and listen to the radio. Things are slowly settling into familiar routines again, and I feel more and more grounded for every day.My Chinese money plant is literally crawling out of its pot. Parks are buzzing with life, and in the evenings, if I open the windows wide, I can rest to a never-ending backdrop of melancholic music and the clatter of glasses. As I walk through these neighborhoods for the quadrillionth time, Vita Bergen is providing a cinematic filter to the familiarity. Like being hyper aware of the now while simultaneously moving through a parallel, slightly dreamier, universe.It's the perfect season for day dreaming.And when you're a sensitive being, you absorb and safeguard every single ray of warming sunlight, every stolen kiss at the crossing, every cup of perfectly roasted coffee and every moment when it all just stops and is. My lows might come easy and frequently, by the slightest nudge in the wrong direction, but when I'm high - I'm damn high.Lately my warm breakfast bowls have been swapped for cold. Mostly endless iterations of the 50/50 chia smoothie bowls I've been posting on instagram. A new obsession! My absolute favorite is a super fresh and tangy one with mango, sea buckthorn and a hint of apple cider vinegar. The creamy coconut chia pudding makes these bowls much more filling and long-lasting than a fruit-only smoothie would. A must for me who is very active in the mornings and usually finish everything important before noon. Here in Sweden, sea buckthorn is usually available among the frozen berries in almost every supermarket, but if you can't find it, feel free to swap it for passion fruit, lingonberries, raspberries or simply lemon juice.

50/50 Coconut Chia & Sea Buckthorn Smoothie Bowl | v + gf

serves 23 tbsp chia seeds5 tbsp coconut cream1-2 tsp agave syrup3/4 cup (1,8 dl) plant milk of choicepinch of pure vanilla powderpinch of salt1 mango, I used frozen1 orange, peeled1 avocado1/3 cup + 1 tbsp (1 dl) sea buckthorn, frozen1 tbsp honey1-2 tsp apple cider vinegar1/2 tsp turmeric (optional)plant milk of choicetopping suggestionsraspberriessea buckthornavocadococonut flakesseeds

Directions

The night before: Combine all ingredients for the chia pudding in a jar. Stir thoroughly, then wait one minute and stir again. Repeat a couple of times until the chia pudding has started to thicken. Let sit in the fridge overnight.In the morning: Combine all ingredients for the smoothie in a blender. Mix until completely smooth. Add plant milk to desired consistency.Divide the chia pudding between two bowls, filling up one side of the bowls. Pour the smoothie into the other half of the bowls. Top with berries, more avocado, seeds, coconut, dried fruits or whatever favorite toppings you have at hand. Enjoy slowly while reading the morning paper and sippin' tea or coffee :-)Love,AgnesLike this post? Hit the heart-button at the top or bottom of the post! That way I know which content you love and wanna see more of :-) Thanks!All photographs, recipes and content are Cashew Kitchen originals, unless otherwise indicated. Feel free to go wild on pinning, but remember all content is copyright protected. Always link back here and credit Cashew Kitchen when sharing. Thanks!