I absolutely love making smoothie bowls. The flavour combinations are endless, plus there is something inordinately satisfying about eating a smoothie with a spoon…
RASPBERRY, MINT AND COCONUT SMOOTHIE BOWL
Serves 1
1 banana, peeled and frozen • 125 g (4 oz/1 cup) raspberries
125 ml (4 fl oz) tinned coconut milk, chilled (thick part only) • 3–5 fresh mint leaves
1 heaped tsp desiccated coconut
Topping:
sliced strawberries
Blend all the ingredients together in a food processor until thick and creamy, scraping down the sides every 30 seconds. Add more coconut milk or water if it’s too thick. Pour into a bowl and top with the sliced strawberries.
PINK SMOOTHIE BOWL
Serves 1
1 banana, peeled and frozen • 90 g (3 oz/½ cup) strawberries
60 g (2 oz/½ cup) raspberries • 1 tbsp almond butter • 125 ml (4 fl oz) almond milk
125 ml (4 fl oz) beetroot juice or 1 tsp beetroot powder (optional)
Topping:
sliced kiwi
Blend everything together in a food processor until thick and creamy, scraping down the sides every 30 seconds. Pour into a bowl and top with slices of kiwi.