Last night after I ate my body weight in chana masala, I started craving kheer. I berated myself for not having the foresight to make it for dessert. I thought about trying to whip up a batch, but that seemed ill-advised. Indian rice pudding needs a second to simmer.

So I waited until this morning and made a smoothie bowl with cardamom. It wasn’t the same as kheer, but it came close.

Cardamom and blueberries are a magic pairing. The tartness of the berries pairs well with the spicy, aromatic flavors in the cardamom. It’s refreshing and comforting, exactly the combination I need on a Monday morning when my alarm goes off and I don’t want to get out of bed.

I topped this smoothie bowl with pistachios and blueberry hemp granola. I also cut bananas into pac mans (pac men?), or, chevrons, depending on how you look at it. Sometimes I get tired of the same old bananas.

Here is a song to play when you make this smoothie bowl. It’s also good for rainy mornings when you’re stuck in bumper to bumper traffic and you have an impromptu karaoke hour.

Blueberry Cardamom Smoothie Bowl (from me, to you)

Ingredients

1 banana
1 cup frozen blueberries
1 cup almond milk
1/2 cup nonfat Greek yogurt
1/4 tsp ground cardamom
strawberries, banana slices, blueberry hemp granola, pistachio, blueberries for topping

Directions

Blend the banana, frozen blueberries, almond milk, Greek yogurt, and cardamom in blender on high until smooth. Top with the sliced strawberries, bananas, granola, pistachio, and blueberries. Enjoy!