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When the summer heat begins to get to you, try eating a simple, light, and cool breakfast such as this almond milk bowl with summer fruits for your breakfast. I like to eat mine at room temperature with stewed fruits because I have a cold constitution. For those who feel too hot, enjoy this bowl chilled with raw fruits.

Image of Vegan Smoothie Bowl

Here's my recipe for two bowls.


For almond milk:

  • 1/2 cup almonds (soaked overnight)

  • 2 cups water

For stewed fruits:

  • 2 peaches (sliced)

  • Handful of blueberries

  • Handful of raspberries

  • 1/2 tbsp. ghee

  • Dash of cinnamon

Remaining ingredients:

  • 1/2 avocado

  • 1 tbsp. maple syrup/honey

  • 1 tbsp. chia seeds (optional)

  • a handful of granola


  1. Wash the soaked almonds and remove the water.

  2. Blend the soaked almonds with 2 cups water in a high-speed blender. Blend till you have a smooth watery mixture.

  3. Strain the almonds through a cheesecloth, a nut milk bag, or a dupatta into a large bowl.

  4. When you have squeezed out all the milk, blend the milk once again with avocado and honey.

  5. Pour it into a bowl and add the chia seeds. Whisk the mixture every 5 minutes for the next 15 minutes.

  6. Now, heat some ghee in a pan. Add the peaches and cinnamon, and cook on high heat.

  7. When the peach starts to wilt a bit, turn off the gas, and add the blueberries and raspberries.

  8. Transfer the chia nut milk to individual bowls. Top with stewed fruits and granola. If you have a hot constitution, skip the stewing steps, and add in raw fruit.


NOTE: When you strain almond milk, you will be left with about 1/2 cup of grainy almond meal. Don't throw it away. Instead, use it in soups, atta for rotis, and cutlets.


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