Spring is in the air.

I woke up today by the sun shining through my window and shone up my whole bedroom. Yesterday I wore my leather jacket for the first time this spring (and year!!) and it feels like spring is really on its way. Do you agree? I’m so happy about this and I’m so done with darkness and winter. It’s time for some spring and summer!

Spring and summer inspired me to the choice of breakfast today, and it resulted in these beautiful colorful breakfast bowls. I have one bowl over, who wants one? ;)

HOW TO MAKE:
In the bottom of these bowls we have a batch of nice cream. You make nice cream (or nana cream or banana ice cream) by slicing very ripped bananas, store them in an airtight container in the freezer for a few hours until they are set. When they are, mix them thoroughly with a splash of vegan milk, in a blender, until it’s completely creamy, lump free and… ICE CREAM. You can flavor your nice cream with for instance vanilla, berries, a little bit of lemon, cacao or similar, but in this recipe I have kept it simple and have just added a little bit of real vanilla and some lemon zest. It’s so fresh and delicious!

Thereafter, my bowls are garnishing with pomegranate seeds, organic banana, blueberries, passionfruit, organic peanut butter and spear mint. Yum!