This smoothie bowl is deliciously sweet and creamy, despite being vegan and free from any added sugar. Packed full of healthy fats from the avocado and coconut and added antioxidants in the form of cacao nibs and blueberries, it’s the perfect celebration of a new season. INGREDIENTS - MAKES 4 METHOD SMALL OR 2 LARGE BOWLS Place the spinach in the base of a 60 grams baby spinach large, tall blending beaker. (you can blanch this if you like) 500 grams frozen bananas Add the bananas, avocado, mint, 1 avocado and coconut milk in that order. 2 Tablespoon fresh mint 1 cup coconut milk Use the mincer blade to blend TOPPINGS until you have a thick and creamy mixture. Kiwi fruit Blueberries Top with coconut 昀氀 akes, kiwi fruit, Coconut 昀氀 akes blueberries and cacao nibs and Cacao nibs garnish with extra sprigs of mint. Recipe By Naomi Sherman Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley. A 昀椀 rm believer that there is no one-size-昀椀 ts-all approach to good health, Naomi loves to create recipes that are fresh and bursting with 昀氀 avour, with an emphasis on gluten and re昀椀 ned sugar free dishes. Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found at www.naomishermanfoodcreative.com