If you back the concept that glowing skin, glossy hair, and unbreakable nails start with what goes into (rather than onto) your body, then listen up. Carla Oates is the founder of The Beauty Chef, a hugely-popular, all-natural line of topical and drinkable beauty products designed to help you pursue gorgeousness from the inside out.
One of her favorite recipes for Fall is a spiced breakfast smoothie bowl packed with ingredients that will keep you feeling full for longer. “This nourishing and energizing smoothie bowl will fuel your body so it can perform at its best and give your skin a healthy glow throughout the day, because beauty begins in the belly,” she explained. For an extra health kick, she suggests adding The Beauty Chef vanilla body powder which is filled with superfoods, prebiotic and probiotics powder and will “boost your daily protein and nutrient intake, while helping to kick start your metabolism and curb sugar cravings.”
Here’s how to whip-up one serve of the smoothie bowl for tomorrow’s breakfast.
The Beauty Chef’s Spiced Fall Smoothie Bowl
Ingredients
Smoothie Bowl:
1/ 3 cup (30 g) rolled oats, soaked in cold water for 1 hour, drained, and rinsed
1 frozen banana, coarsely chopped
1 scoop The Beauty Chef vanilla body powder
1 1/ 2 tablespoons almond butter
1 teaspoon raw honey
1/ 4 teaspoon ground nutmeg
1/ 2 teaspoon ground turmeric
1/ 8 teaspoon finely ground black pepper
1/ 2 cup (125 ml) almond milk
Honey Granola
2 tablespoons rolled oats
1 tablespoon flaked almonds
1 tablespoon coarsely chopped Brazil nuts
1 tablespoon coarsely chopped walnuts
3 teaspoons raw honey
2 teaspoons pumpkin seeds
2 teaspoons sunflower seeds
1 teaspoon coconut oil
1 teaspoon ground cinnamon
Topping
Fresh fig, torn
Bee pollen (not suitable for those with bee allergies)
Marigold petals
Method
To prepare the smoothie bowl, place all of the ingredients in a high-speed blender. Blend until smooth, and then pour the smoothie into a shallow bowl.
To prepare the honey granola, preheat the oven to 350 °F. Place all of the ingredients together in a medium bowl and toss to combine. Spread out onto a baking tray, clumping together to form clusters. Bake, stirring frequently for 10 minutes, or until crisp and golden brown. Remove from the oven and set aside to cool.
Finally, pour the granola over the smoothie, and top with with fresh fig, bee pollen, and marigold petals.
