The smoothie bowl has to be one of the most delicious breakfasts ever created – or you could serve it as a healthy, nutrient-rich dessert. All the ingredients are from nuts, seeds and fruit.
You’ll need a good blender with strong blades that can blend ice.
YOU WILL NEED:
• 200-300ml frozen fruit
• 150-200ml nutmilk
• one teaspoon of vanilla extract (optional). If you do use this, make sure it’s real vanilla extract, not vanilla essence – or even better, make your own!
• coconut water (optional – you can use tap water instead).
You can let your imagination run riot with this one. I’ve used nutmilk for the base, but you can use hemp milk, coconut milk, seed milk or just all fruit.
Home-made nutmilk is vastly better than the shop-bought version, and it’s really easy to make. You can find out how here.
- Start by putting the fruit in the blender.
You can use any fruit, but it’s best to use frozen for this recipe, to give your smoothie base an ice-cream-like consistency.
For this one I’ve used frozen pineapple and a mixture of berries.
2. Add 3 dates.
Take the stones out of the dates first. You can do this using a sharp knife (I find one with a serrated edge works best). Just slit the skin and flesh of the date and pick out the stone in the centre.
3. Add about 150-200ml nutmilk.
If you’re using shop-bought or very thin nutmilk, you might want to add a bit more than this.
4. Add one teaspoon of vanilla extract.
The vanilla extract is not necessary, but it adds a delicate flavour.
5. Now it’s time to blend.
Blend on the “ice cream” setting if your blender has this. If not, blend in fairly short pulses (5 to 15 seconds), checking for lumps of fruit after each pulse.
If there are a lot of icy lumps, you’ll need to add a little water or coconut water – not too much, because you’re aiming for a thick, creamy consistency.
If you’re using an inverted style blender, as I have for this recipe, after securely attaching the base, give it a good shake to make sure that the frozen fruit is close to the blades. If the fruit has frozen into a big lump, you might have to break it up with a knife or a spoon first, and maybe add a bit more liquid.
Blend on the “ice cream” setting if your blender has this. If not, blend in fairly short pulses (5 to 15 seconds), checking for lumps of fruit after each pulse. If there are a lot of icy lumps, you’ll need to add a little water or coconut water – not too much, because you’re aiming for a thick, creamy consistency.
6. Once you’re satisfied with the consistency of the smoothie, pour it into a bowl.
I sometimes stir in some rolled oats at this stage, if I’m planning an energetic morning (this is optional).
I always top my smoothie bowl with a bit of chopped fruit and milled linseed – linseeds are packed with omega 3 fatty acids. You can buy this ready-milled in the shops – or you can make it yourself and store it in an airtight jar.
The type of topping you use is completely up to you. I sometimes make a frozen banana smoothie bowl, and top it with raspberries or blueberries.
Sometimes I stir in a couple of teaspoons of chia seeds, soaked in a little water first. Use your imagination – but keep it healthy!