Veggie sushi with quinoa and beet

Strawberry crunch breakfast parfait

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It freaking snowed (!!) here in Copenhagen yesterday – uhm have nobody told the weather gods that it is supposed to be spring?! Stop playin and give me some sunshine already – so I decided to make myself a very summery breakfast in pure protest ;) Winter and snow IDFWU, Cali on the other hand, I am coming for you!

Strawberry smoothie:
2 small bananas
1 cup frozen strawberries
2 tablespoons goji berries (you can buy them here)
1/2 teaspoon pure vanilla powder
1/2 – 1 teaspoon baobab – optional (I use this one – affiliate link)
Almond milk to blend
Stevia to taste – optional

10 minute honey crunch granola:
This is my go-to granola when I am in a hurry, I simply melt some honey on a pan on medium/high heat and add rolled oats, chopped almonds, sunflower seeds, chia seeds and stir it well until everything is well mixed and lightly coated in honey. Turn the heat down to low/medium, stir well every two minutes until the granola is toasted and lightly golden. Then let the granola cool down (I usually pour it onto a piece of baking paper) and mix in ground flax seeds and raisins. Keep it in an airtight container, it can keep for 1-2 weeks.

Directions:
Simply blend all the smoothie ingredients – make sure to make it nice and thick – and pour it into a large glass or jar. Add skyr/greek yoghurt or a non-dairy yoghurt, honey crunch granola and fresh strawberries (can easily be left out), enjoy!

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Veggie sushi with quinoa and beet