Gifted by Greg (Operations Manager)


1 cup almond milk

½ an avocado

½ cup packed stemmed kale leaves

½ cup frozen banana

3 dried dates


5 minutes




Mix it up. In a high-speed blender, combine all the ingredients and blend until smooth. You can add a bit more milk or a dash of water if it's too thick.

Serve. Serve in a tall glass or in a bowl topped with fresh berries, nuts, seeds and/or some coconut flakes!

This delicious recipe is already 100% plant-based!
Get your dried dates from a bulk store or bulk section of your supermarket and use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
Plant-based milks can be pre-ordered and purchased from The Velvet Underground (just across the road from Green Mo-Function Junction!) and come in re-usable glass bottles, or even better, bring your own container for them to transfer the milk into Shop Velvet Cafe
If you’re interested in making your own oat, soy or nut milks, there are recipes galore online, or you can check out Velvet Underground's YouTube video here.
Although avocados and bananas are imported produce, you can support local businesses by purchasing your fruits and vegetables from small, independent grocers in your local area.
Earth's Own are a Canadian brand who make plant-based milk products that are available widely throughout the country and are based in Burnaby, BC!
Kale can be grown year round in BC.
For the smoothie bowl version you can adjust your toppings according to the season; fresh berries in the summer, pieces of apples or pear in the winter.
Check out what foods are in season in BC when HERE.
If you can't buy a locally grown fruit or vegetable, it's better to buy such produce when it is in season in the country it's imported from. So for example, if you're buying avocados from Mexico, it is good to know that their peak growing season lasts from November til April, whereas avocados grown in California (closer to us and less food km's) have their peak season between May and August.

Photos by Greg Walker