Plant-Based, Dairy-Free, Gluten-Free

I recently got a peppermint plant and have been amazed at how much flavor just a few leaves can add to any recipe. This smoothie bowl combines mint with golden colored fruits for a hydrating, cooling blend. Cantaloupe melon goes surprisingly well with peppermint, and the coconut yogurt gives a gentle softness to the flavors. This is one of the lightest smoothie recipes and has a sweet sorbet texture.


Time: 15 minutes

Servings: 2


1/2 small cantaloupe melon

1 orange

1/2 cup canned pineapple (fresh or frozen also works)

1 cup almond milk

2 tbsp sunflower seed butter (or peanut butter)

2 tbsp chia seeds

3-5 fresh peppermint leaves

Toppings: coconut yogurt, granola, sliced kiwi, sliced orange, thinly sliced cantaloupe, mint sprig (optional)

Method: Chop the half melon into cubes with no rind, then peel and chop the orange. Finely chop the mint leaves. Mix all ingredients in a blender and pour into bowls. Add toppings as desired and enjoy!