This Hibiscus Tea Infused Smoothie Bowl is served cold but warms the heart nonetheless. Send your special someone out into the world with an extra dose of love this Valentine’s Day.
This hibiscus tea infused smoothie bowl was originally published on A Dish of Daily Life where I have been a contributor. The text has been updated for publication here.
I’ve got all kinds of songs about love cycling through my brain right now.
Do you have a favorite love song?
Mine is my wedding song, At My Most Beautiful. It reminds me that to love someone is always to see them at their most beautiful. Even in the midst of an argument. They’re doing their best and you’re doing yours. It may not feel good at the time. But two people grappling to come back together because they love each other is pretty beautiful.
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In these turbulent times, I want to try harder to see my fellow Americans at their most beautiful.
I also need to remind myself not to get so caught up in the perplexing world beyond my apartment door that I overlook all the good that’s right in front of me. There is so much of it. I’m so incredibly grateful for my family.
We’re healthy, happy and moving forward. And that counts for so much.
I’ve always had a strong need to nurture my family through food. But lately it’s been more intense than usual. I guess all my feelings are more intense than usual.
Let’s just say there’s a lot of food in my refrigerator. It’s ready to go whenever anyone feels the least bit hungry. Which, when there’s a teenager in the house, is pretty much always.
I’ve been having a blast whipping up all sorts of soups and stews this January. Anything that kindles warmth and comfort is welcome in my kitchen!
Pin this Hibiscus Tea Infused Smoothie Bowl For Later
If you’re a fan of hibiscus tea, you’ll love it. It’s tang alongside the tart raspberries balances the sweetness of the coconut and honey.
With Valentine’s Day falling on a Tuesday this year, there may not be time for the lavish breakfast you’d normally indulge in. But you can still say “I love you” with this delightfully pink smoothie (which can be made the night before) and look forward to a leisurely, romantic dinner.
- 2 hibiscus tea bags
- 1/4 cup boiling water
- 1 frozen banana, sliced
- 1/2 cup frozen raspberries
- 1 tablespoon raw honey
- 1 cup silken tofu
- 1 13.5 oz can of full fat coconut milk, refrigerated
- Refrigerate coconut milk (preferably overnight) so cream rises to the top.
Add teabags to water. Let steep 5 minutes. Discard teabags and let tea cool completely.
Skim cream off top of coconut milk and add to blender.
Combine cooled tea with coconut cream and all other ingredients in a blender and blend until smooth.
The coconut liquid under the cream can be used in thinner smoothies or you can just drink it straight. It's super hydrating.