While smoothie bowls have been around a while, the ornately decorated dishes don’t seem to be going anywhere (the last time we checked, there were well over a million posts with the hashtag).
DIY BEETROOT-AND-BERRY SMOOTHIE
Combine a handful each frozen blueberries and raspberries, 1 large peeled and grated beetroot and 1 T plain yoghurt in a high-speed blender (a Nutribullet works perfectly). Blend for about 30 seconds until smooth. Loosen with a splash of milk. Pour into a bowl and top with fresh coconut shavings, chia seeds, granadilla halves and more frozen blueberries and raspberries.
BE SMOOTHIE-BOWL SAVVY
The freezer is your friend: Freezing bananas, berries, avos and mangos helps give your smoothie its soft-serve like consistency. Save time by prepping enough fruit to see you through the week, keeping it in tubs in the freezer.
Veg out: Veggies you can eat raw, including cucumber, grated beetroot, carrots, spinach, kale and celery, work best.
Power up: Boost the flavour of your bowls with a pinch of fresh grated turmeric, activated charcoal, baobab, maca, hemp or moringa leaf. Seal the deal with some toppings and you’re set.
Sweeten the deal: Use sweeteners such as raw honey, pure maple syrup, dried fruit and soft dates are good. Go easy, though!
Add a splash: Adjust the consistency with a dash of coconut water, cold-pressed fruit or vegetable juice, milk or a milk alternative such as coconut or oat milk.
Bulk up: Nut butters, seeds such as flax and chia, and fresh coconut chunks and steel-cut oats add fibre and plant fats, keeping you feeling fuller for longer.
IT’S ALL ABOUT PRESENTATION
Parallel stripes, concentric circles, haphazard scatters: artfully arranged toppings make the smoothie bowl. Give yours the Instagram edge with a little help from Woolies.
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