Lee Tilghman is a recipe developer, food consultant, and social media health coach based between New York and Los Angeles. She thrives on creating healthy, satisfying meals, leading an active lifestyle and encouraging others to live a balanced life. Food has long been her passion and she has been involved in almost every aspect of the industry from working on organic farms to helping launch restaurants (including SoHo’s premier market to table eatery, Chalk Point Kitchen).

Lee is known for her decadently topped smoothie bowls, one of which we were lucky enough to feature in our Purely Spring Magazine! Get the recipe below + check out Lee’s website and Instagram full of beautiful photos!


Makes 6 servings

2 frozen banana

1/4 cup organic frozen blueberries

1 tbsp honey almond butter

1/2 cup cashew milk (or any nut milk)

3 pitted medjool dates

1 tsp cinnamon

OPTIONAL: 1 tbsp vegan protein powder (I use Trader Joe’s GF OrganicHemp Protein Powder)

Blend in a high quality blender such as a Vitamix until smooth and creamy. Consistency should be very thick and ice-cream like, to help toppings stay afloat. If too water-y, add more solids. If too solid, add a bit more nut milk, but stay heavy on the solid to liquid ratio. Pour smoothie into bowl. Decorate accordingly!


1/2 cup Purely Elizabeth Blueberry Hemp Granola

1 tsp chia seed

1 tsp hemp seeds

1 tbsp coconut cubes

1 tsp pepitas

1 tsp goji berries

1 tsp golden raisins

1 tsp raw buckwheat groats

fresh blueberries

1 small very ripe banana

Time to get creative- lay each ingredient down the way you see fit. I like to decorate my smoothie bowls different every day. It is very dependent upon my mood. Think of it as a canvas- paint the way you feel! There is no wrong way to decorate. Go crazy!

For more spring recipes, check out our Purely Elizabeth Spring Magazine!