I’ve been struggling to post regularly and find time to make new creations. Mainly as a result of having 2 internships back to back during July and August. By the time I get home from work it’s 7pm and the light is fading earlier each day. The woes of a blogger ay? So that’s why this smoothie bowl is being posted up on here a lot later than I would have liked, but I’m sure you’ll forgive me..
I actually really enjoyed the bank holiday last weekend because for the first time in a while it actually mattered.
For most of my life I’ve been a student and bank holidays would usually fall during school holidays so you didn’t really value them (and then at uni you weren’t exactly struggling with not having enough days off so what did a bank holiday matter?)
Since having a job, however, I finally got to appreciate a bank holiday. I had intended to go away for a long weekend with my boyfriend, but after leaving it til the last minute (I blame him) and seeing the bank holiday prices (!!!) we opted to stay at home and just treat ourselves to a few fun things in London.
So our weekend involved dinner at Sushisamba (do I count as a regular yet?), a visit to the London Aquarium (where I found my inner child and Dory of course), brunch at Toast Rack and strolls along Southbank where we stumbled across a wonderful little street-food market and sampled an array of delicious cuisines including some AH-MAZING pulled pork cheesy cajun fries! We subsequently discovered that an outdoor cinema was being put on by the National Theatre for free- could this weekend get any more perfect?! Off we went to claim a couple of deck chairs that had been provided for the occasion, then quickly began tucking into our cajun fries while watching ‘One Man Two Guvnors’, starring James Corden. I was laughing the whole way through it was brilliant!
The rest of the weekend featured plenty of lie-ins, tennis and a family lunch on the Monday. It was a pretty perfect bank holiday weekend… if only they could be the norm every week!
(Recipe for the smoothie bowl below)
Matcha & frozen banana smoothie bowl
3 frozen bananas
1-2 tsp matcha powder
1/3 cup milk of choice
1 Passion fruit
Chop up 3 ripe bananas the night or day before and place in the fridge overnight- make sure they’re spread out so they don’t form into one solid block as the food processor will struggle to cut them. The next day place your frozen bananas into a food processor and add the milk. Blitz up until a smoother consistency is achieved. Add the matcha powder. Scoop into a bowl then add the toppings! (Keep in fridge whatever you don’t eat until next time).