Gisele Bündchen curated on LTK

ThePlantCollective

Cauliflower Leek Soup with Shiitake Bacon and Rosemary Oil, from Gisele’s cookbook Nourish 🌿

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Cauliflower Leek Soup with Shiitake Bacon and Rosemary Oil, from Gisele’s cookbook Nourish 🌿 LTKHome

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ThePlantCollective

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Your new favorite breakfast combining savory & sweet 🫐

This refreshing Mixed Berry Smoothie Bowl is the PERFECT way to start the day. It packs in antioxidants that work to keep your body resilient, healthy, and free from inflammation. The star of this recipe is the creamy, dreamy, and delicious almond butter from @justins

I LOVE Justin’s because their non-GMO ingredients are sustainably sourced, packed in BPA free packaging, are pollinator friendly, and taste so good I quite literally eat it by the spoonful!

Here’s how to make 2 smoothie bowls:

In a high speed blender, add 4 cups of frozen mixed berries, 1/2 cup soy milk, and 2 heaping tbsps of Justin’s Almond butter.

Blend on high making sure to use a tamper. Divide between 2 bowls and top with granola, fresh fruit, and a generous dollop of almond butter.

Enjoy immediately!

This is my take on the nitrobar blueberry latte, mine is made with matcha 🍵

To make ⬇️

Add 1 cup of blueberries to a pan on medium heat.

Roughly mash with the back of your stirring spoon, then add in 1 cup of water.

Use a potato masher to continue the process of mashing all of your blueberries. Once the mixture starts to boil, reduce to a simmer. Use your potato masher to roughly remove the blueberry skin, alternatively you can let cool and add to a blender after you’ve added sugar.

Add 3 tbsp sugar - I used agave but cane sugar would work well too.

Let cool then strain into a jar and enjoy within the week. Make sure to keep stored in the fridge.

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