The Smoothie Bowl: Three Ways
If there’s something to know about me, it’s that I’m very into wellness trends.
I was drinking turmeric lattes before they made their way onto cafe menus, and I’ve always been a big believer in healing from the inside out.
But when smoothie bowls first made their way into the world, I was a bit shocked.
I’m a real texture kinda gal and for some reason, these ‘fruit soups’ just made me feel a bit… grossed out?
I wasn’t sure how they’d taste, and I didn’t really want to risk ordering one out in case I hated it.
So I did some research and decided to try making one at home!
It wasn’t the best, I’ll admit, because the ratios were a little off, but over time I’ve perfected the formula, and decided it would probably be a fab idea to share some of my go-to smoothie bowl recipes with you all. Who knows? There might me someone else out there like me a little weirded out by the concept.
I honestly think it all comes down to thickness, and as I prefer mine quite thick, I know there’s a recipe in this post to convert even the strongest of skeptics. It’s basically gelato, is it not?!
First up, my Purple Beauty Bowl.
Simply blend 50g of acai pulp (I use this one), 1/2 cup of frozen blueberries, 1 tsp of beetroot powder (I buy mine from The Source, but you can buy it here), 1 tsp chia seeds and 1 cup of almond milk until smooth. Pour into a bowl and top with fresh berries, bee pollen, fresh mint and rose petals.
This smoothie bowl is filled with antioxidants to help fight against aging, and the high dose of vitamin c from the berries and beets will give your skin a major glow.
Next is my Green Goddess Bowl.
Simply blend 1/2 an avocado, 1 cup of baby spinach, 1 cup of almond milk, 1 tsp of matcha powder and a handful of mint until smooth. Pour into a bowl and top with coconut, goji berries, macadamia nuts and pomegranate seeds.
I love this smoothie bowl because (aside from the toppings) it’s totally fruit free, which means less sugar is going into your body. It’s also got the goodness of avocado to nourish you from the inside out, and matcha powder to give you a healthy kick of energy.
And last, but by no means least, is my Choc-Chip Banana Bowl.
Blend 1 banana, 1 cup of almond milk, 1 tsp of vanilla, 1 tbsp of almond butter, 1 tsp of flax meal and 1 tbsp of cacao nibs until smooth. Top with slivered almonds, cacao nibs, coconut and a cheeky drizzle of maple syrup.
This is the perfect smoothie bowl for those mornings when you wake up craving dessert. It tastes like banana cake and is loaded with fibre, potassium and healthy fats.
It’s definitely my bowl of choice (and Belle’s too)!
You can also throw these smoothies into a jar with an airtight lid for an on-the-go breakfast. I normally put the toppings in a separate jar or container to add right before I tuck in, otherwise they get a little soggy.
I’ve seen others put granola on top of their smoothie bowls, which is delicious by the way, but I really wanted to make these vegan as well as gluten and dairy free so they can be enjoyed by anyone!
Have you ever made your own smoothie bowl? What’s your fav combo?
Don’t forget to take me in your pictures if you make these recipes! I’d love to see your creations.