Pistachio & Greens Smoothie Bowl with Spiced Coconut Granola

By Estela Cockrell

Pistachio & Greens Smoothie Bowl with Spiced Coconut Granola

Pistachio & Greens Smoothie


¼ cup pistachios soaked in filtered water overnight

¾ cup filtered water

1 cup baby spinach

1 tbs Welleco greens

2 frozen bananas

2x 100g frozen young coconut pouches or 1/4 cup flaked coconut

1 tsp vanilla powder or extract


Drain the soaked pistachios and add the ¾ cup cold filtered water and blend until smooth (you could also use 1 cup almond milk or coconut milk instead).

Add the baby spinach, WelleCo Super Elixir, frozen bananas, coconut and vanilla and blend until smooth.

Pour the smoothie into 1 large or 2 small serving bowls, top with Spiced Coconut Granola and fresh fruit like kiwifruit, dragon fruit, blueberries and blackberries.


Spiced Coconut Granola


3 cups flaked coconut

1 cup desiccated coconut

1 cup rolled oats

1 ½ cup quinoa flakes

¼ cup chia seeds

1 tbs vanilla powder or extract

2 tsp cardamom ground

2 tsp turmeric ground

1 ½ tbs cinnamon

2 tbs coconut oil

¾ cup pure maple syrup

Pinch flaked sea salt


Pre-heat your oven to 170 degrees celcius.

Add all ingredients into a large mixing bowl and stir until well combined.

Divide the mixture onto two paper lined baking trays and place into the oven.

Cook the granola for 25-30 mins, stirring the granola halfway through the cooking time.

Once cooked and golden brown, remove from the oven and set aside to cool.

Use as a delicious crunchy topping for smoothie bowls, or on its own with fresh fruit and nut milk. The granola will stay fresh in an airtight jar for a couple of weeks.