Every time I make a smoothie bowl I think, ‘mmm that was a good one, put that in the (recipe) journal’, but I don’t think I’ve ever made the same bowl twice. It all comes down to what is seasonally available, what’s left in my fridge/freezer/fruit bowl, and what I’m in the mood for. So instead I’ve made you something more like a smoothie bowl mood board. It’s not about the recipe, it’s about luring your body out into the messy world of busy life with a nourishing, gentle, nutrient pack bowl of cuteness!
Fruit: Use whatever your supermarket or farmers market has available at the lowest price. A decrease in price usually means it’s at the height of the season and therefore at it’s ripest and most delicious. Frozen fruit is also a great help in making a good thick smoothie. Freeze your own fruit during it’s season or buy from the super market.
Vegetables: Depending on how good your blended is, adding vegetables is always a great way to expand the spectrum of nutrition in each spoonful. It also tones down the sweetness if your not that way incline in the morning.
Extras: Adding ‘superfoods’ like spirulina, turmeric, wheatgrass, chlorella, and psyllium husk (the superman of fibre), I reserve for the days I feel I need it. I like to treat them more like medicines that garnishes. Partly because they’re expensive, and partly because they are not always necessary.
Fats: Some nutrients are water-soluble and some are fat-soluble. Because of this I always add a little fat, in a whole form, to each bowl. Using coconut milk or nut milks will achieve this, and make a creamier more satiating bowl. Or simply adding toppings like coconut, seeds, or nuts will make sure you’re absorbing as much goodness as possible.
One last tip! Stick to a colour palette and change it daily. Think about what you’re putting in the blender. A combination of blueberries, an orange, and a handful of kale will leave you with an unappetizing brown slurry. Pick a key ingredient and enhance its colour with other similar shades, like combing raspberries and beetroot. Fruits in the same area of the colour spectrum will also contain similar antioxidants and flavonoids, so blending up a different section of the rainbow each day will contribute to that depth of nutritional variety that we are aiming for.