Smoothies have been all the rage for some time, and I have indulged in my fair share of them.
Not only am I able to get a good dose of fruit, vegetable, and get-up-and-go in one hit—I get to experiment with different textures and tastes.
Lately, I have started making myself a smoothie bowl for breakfast and lunch. A smoothie bowl is a denser version of a smoothie that I can eat with a spoon. And, as I enjoy the act of sitting down to eat, as opposed to sipping through a straw, it has quickly become my favourite thing to make.
The other cool thing about a smoothie bowl is: it has no real limits. The combinations I create are only limited by my imagination…or pantry ingredients.
The secret to a healthy smoothie bowl is to include at least one of each of the following key ingredients: vegetables, fruit, protein, superfood, liquid, and sweetener.
Here is a recipe for a Blueberry Bliss smoothie bowl I recently concocted:
Handful of baby spinach
One medium-sized beetroot (cooked or raw)
Half a cup of frozen blueberries. (The frozen component helps the smoothie achieve a thicker consistency)
3 large strawberries (preferably frozen)
1 tablespoon cashew (or other nut) butter
2 teaspoons matcha green tea powder
2 cups coconut Water
1 tablespoon honey
2 tablespoons chia seeds
1 tablespoon pepitas
Handful of fresh or frozen berries
2 tablespoons granola
Blend all the ingredients (except toppings) in a blender until smooth.
Pour into a bowl and sprinkle on your toppings.
Remember that the consistency of this type of smoothie is like a porridge. If you find your smoothie is a little runny, it can be thickened with crushed ice cubes or rolled oats.
Author: Lieselle Davidson
Image: Author’s Own
Editor: Lieselle Davidson
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