Blueberry Ginger Bowl

Summer is finally here...I think. This has been the craziest spring. Normally spring in Utah lasts for about three weeks and then it is hot and dry and you are wishing for a rainy day. Not this year. I am fairly confident it rained and/or snowed almost every day of April and May. It has been crazy. I am yearning for hot weather. I am sure that as soon as it gets really hot, I will wish to have our strange, cool spring back.

However, one great thing about summer finally coming is the amount of produce that is available. It makes such great variety for bowls, and we all know how much I love that.

This bowl is simple. Just a few ingredients but they come together in such a scrumptious way. The ginger gives it a little after kick and the lemon gives just a little pucker. It is fantastic.

You can do any variety of toppings you like. Choose your fruits, nut butter, nuts, seeds, granola, agave, coconut, etc. The sky is the limit. Take my recipe and make it yours.

Ingredients

Bowl

1/3 c Fresh Pineapple

1/2 c Shredded Cabbage

3 c Spinach

1 c Frozen Blueberries

Fresh Ginger, grated

1 T Lemon Juice

Almond Milk, as needed

Toppings

Rawnola or Granola

Nut Butter

Kiwis, sliced

Banana, sliced

Directions

1. Combine bowl ingredients in high speed blender and add 1/4 c almond milk. Blend until smooth and thick. (Add more milk and scrape down sides as needed.)

2. Scrape into a bowl and top with toppings.

3. ENJOY!