• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

sweet miscellany

seasonal vegetarian recipes

  • HOME
  • ABOUT
    • LINKS FROM INSTAGRAM
  • RECIPES
  • PHOTOGRAPHY
  • CONTACT

superfoods

Rise & Shine Smoothie

February 21, 2018 By Courtney West 1 Comment

Rise & Shine Smoothie (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Grapefruit juice and carrots lend sunshine-y vibes to this banana berry smoothie while hemp seeds add protein. Enjoy this gluten free and vegan smoothie on mornings when you need an extra boost!

Confession time: I’m not the biggest smoothie drinker, especially during the colder months. But as the weather warms, I do like to enjoy one once or twice a week. For the most part they serve as a vehicle for me to deliver healing plants and herbs to my system. And since I don’t want to shock my system with too much fruit at once, I always try to add in veggies of some sort. I tend to rotate between leafy greens, peas, cauliflower, and carrots. The veggies make it feel more balanced and less like a sugar bomb!

Rise & Shine Smoothie (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

So here we are, a “recipe” for my favorite combo lately. I really love pairing grapefruit with something super sweet like a banana. The combo mellows out the sweetness of the banana but it also eases the bitterness of the grapefruit. This smoothie is based on that marriage of flavors with carrots added in for beta carotene and berries for antioxidants. Since I tend to drink smoothies in the morning, I typically use herbs that can provide sustained energy and support my digestion. And in my opinion, you can never go wrong with adding in adaptogens because we can all use a little support with managing stress in the body.

Rise & Shine Smoothie (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Supplements Included in this Smoothie

If you make this smoothie, I encourage you to go with the supplements you like to use rather than randomly buying the ones I’ve used here. If I’m being budget conscious, I’ll typically only go with ground ginger and hemp seeds. Here’s a breakdown of why I included what you see in the recipe:

  • hemp seeds — for their omega 3 and 6 fatty acids, protein, manganese, & magnesium
  • ground ginger — for its stimulating properties, digestive support, & its ability to increase the potency of other herbs
  • maca — for its adaptogenic properties, antioxidants, & ability to provide a sustained energy boost
  • lucuma — to support skin and digestion
  • ashwagandha — for its adaptogenic properties and adrenal support
Rise & Shine Smoothie (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rise & Shine Smoothie


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Courtney West
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Grapefruit juice and carrots lend sunshine-y vibes to this banana berry smoothie while hemp seeds add protein. Enjoy this gluten free and vegan smoothie on mornings when you need an extra boost!


Ingredients

Units Scale
  • 1 small frozen banana
  • 1 cup frozen blueberries
  • 1/2 cup fresh or frozen chopped carrots
  • 1/2 cup frozen raspberries
  • juice of 1 grapefruit (or 2 oranges if you don’t like grapefruit)
  • 3 tbsp hemp seeds
  • 1/2 tsp ground ginger
  • 1 tsp maca powder
  • 1 tsp lucuma
  • 1/2 tsp ashwagandha
  • 1–2 cups plant milk

Instructions

Add all of the ingredients to a blender except for the plant milk. Pour in just enough milk into the blender to cover all of the contents. Blend until smooth, then enjoy! Makes 1 large smoothie.

Notes

  • The addition of the maca, lucuma, and ashwagandha are completely optional. If you’re already using any of these as part of your diet, feel free to add them here!
  • Prep Time: 5 minutes
  • Category: smoothie

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Filed Under: all seasons, beverage, breakfast, citrus, dairy free, gluten free, grain free, herbs, Recipe, smoothie, superfoods, vegan, vegetarian

Melon Boats with Blueberry Mango N’ice Cream

July 8, 2017 By Courtney West 2 Comments

Melon Boats with Blueberry Mango N'ice Cream (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Halves of juicy summer melons are filled with a thick and fruity blueberry mango n’ice cream for a refreshing summer breakfast, snack, or dessert. This vegan and gluten free recipe comes together in less than 10 minutes with just 5 ingredients!

Melons always remind me of my dad. I remember on several July fourths hopping into his truck and driving around until we found a farmer on the side of the road selling watermelons. We’d strap it in like a baby, and upon returning home, cut into it and eat ourselves silly. But not without several seed spitting contests, of course. He loved cantaloupe and honeydew, too. I can still see him smelling them to discern which one was perfectly ripe.

Melon Boats with Blueberry Mango N'ice Cream (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

When I got the first melon of the season in my CSA share last week, I immediately saw my dad picking it up, feeling for density and smelling for sweetness. I figured I should make something special with it instead of being boring and cutting it into chunks. Since most melons have seeds in the center that when removed leave a convenient little hollow, I decided I should fill it with something. Thus, this recipe was born!

I made a thicker version of one of my typical breakfast smoothies (so it’s closer to a n’ice cream) and filled the hollow of each melon half. You’ll notice something a little unconventional in the n’ice cream though. It’s my secret weapon for getting more veggies in my day. It blends into the background without imparting any vegetal flavor. You’ll find the recipe below exactly as I made it though the add-ins are always optional. My go-to combo is hemp seeds, maca, and the contents of one of my probiotic capsules so feel free to use whatever you like. Also, purslane grows like crazy in our yard so those are some purslane flowers on top. And yes, I totally ate them 😉

Melon Boats with Blueberry Mango N'ice Cream (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Melon Boats with Blueberry Mango N'ice Cream (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Melon Boats with Blueberry Mango N’ice Cream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Courtney West
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Halves of juicy summer melons are filled with a thick and fruity blueberry mango n’ice cream for a refreshing summer breakfast, snack, or dessert. This vegan and gluten free recipe comes together in less than 10 minutes with just 5 ingredients!


Ingredients

Units Scale
  • 1 muskmelon, cantaloupe, or honeydew
  • 3/4 cup frozen blueberries
  • heaped 1/4 cup frozen cauliflower (optional)
  • 1/2 cup frozen mango
  • 3/4 cup or more of plant milk (I used hazelnut)
  • optional add-ins: hemp seeds, maca, probiotic powder
  • optional garnish: edible flowers

Instructions

Clean the outside of the melon. Cut it in half, than set each half cut side up on your counter. If they teeter and totter, slice a thin piece of the skin off of the bottom so it won’t rock around as much. Remove the seeds and discard them.

In your blender, combine the rest of the remaining ingredients until you have a super thick smoothie or soft sorbet situation. You want to use as little liquid as possible so it stays nice and thick. Divide the n’ice cream between each melon half, filling the hollow left by the seeds. Garnish with whatever you like! For mine I used hemp seeds and purslane flowers.

Makes 2 servings.

  • Prep Time: 10 minutes
  • Category: dessert

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Filed Under: berries, breakfast, dairy free, dessert, farm to table, gluten free, grain free, Recipe, smoothie, snack, summer, superfoods, vegan, vegetarian

  • « Go to Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Go to Next Page »

Primary Sidebar

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Keep in Touch

Want free monthly seasonal eating tips and recipes straight to your inbox? Simply tap here!

dairy free blueberry corn muffins

Blueberry Corn Muffins with Whipped Maple Butter (dairy free) | seasonal plant-based recipes from the Sweet Miscellany Blog

summer picnic pasta salad

dewberry shrub with lemon thyme

Dewberry Shrub with Lemon Thyme (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

blistered shishito peppers with lemon basil cashew cream

Blistered Shishito Peppers with Lemon Basil Cashew Cream (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

cucumber carrot salad with crushed peanuts & mint

Images and content owned by Courtney West copyright (c) 2011-2025

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Log in