Start your day with a taste of summer! br br Serves 2 br br Ingredients: br Smoothie Bowl: br 2 cups (500 mL) almond milk (or other nut milk) br 2 cups (500 mL) frozen blueberries br 1 ripe banana br 2 Tbsp (30 mL) chia seeds br 1 tsp (5 mL) maca powder br 1 scoop raw vegan protein powder br Toppings: rawnola, goji berries, chia seeds, sliced banana and blueberries br br Rawnola: br 2 cups (500 mL) raw oats br 13 cup (75 mL) sunflower seeds, soaked 8 hours br 13 cup (75 mL) pumpkin seeds, soaked 8 hours br 1 cup (250 mL) chopped dried fruit (any mix of dried cherries, blueberries or cranberries) br 23 cup (150 mL) agave br 12 cup (125 mL) pitted dates br 1 Tbsp (15 mL) coconut oil br 1 vanilla bean br Sea salt br br Method: br If you're making the rawnola as one of your smoothie bowl toppings, you'll want to be sure to make this first. br To make the rawnola, first soak your sunflower seeds and pumpkin seeds for about 8 hours. br Mix the raw oats, seeds and chopped dried fruit together in a bowl. br In a food processor, combine the agave, dates, coconut oil, vanilla bean and sea salt until smooth. br Pour over dry ingredients and mix them well. br Dehydrate the rawnola at 105ºF for about 12 hours. br Once ready, break up the rawnola into pieces. br Refrigerate until ready to use. br To make the smoothie bowl, blend all ingredients until smooth. br The smoothie should be quite thick, so if needed, you may need to add more frozen blueberries until you reach your desired consistency. br Pour in a bowl and decorate with your toppings.