The secret berry smoothie bowl

I love smoothie bowls. Because a) they are creamy and smooth 2) you can top with tons of things you love 3) they can be done in sooo many ways!! Usually I wouldn’t make a smoothie bowl during cold winter BUT I’ve had an revelation when it comes to smoothie bowls.

After years of making them smoothie bowls I just made my first one with CAULUFLOWER as the base. It’s AWSOME! The cauliflower gives that creamy touch, but without any cauliflower taste (I love cauliflower, but probably wouldn’t appreciate it in my morning smoothie bowl). A way of making a more locally produced smoothie bowl for me where I live, since we don’t have any bananas near by. LIKE IT A LOT!

Buy your organic cauliflower, tear it in to smaller florets, steam it for 10 minutes, let it cool and then freeze it. OR buy already frozen cauliflower from the grocery store!!

Now, let’s make a smoothie bowl! And cuddle up under a duvet when eating if it’s winter outside when you read this!

Secret berry smoothie bowl

Serves 1

Ingredients

100 g steamed and frozen cauliflower

125 g mixed berries, like blueberries and raspberries

1 Tbsp seed butter or nut butter, like tahini or almond butter

1 dl / 0.4 cups unsweetened plant mylk

1 Tbsp fresh ginger, grated

1 Tbsp berry powder, optional

Topping suggestions

seasonal fruit/berries

coconut yoghurt

dried flowers

walnuts

hemp seeds

How to

Thaw the cauliflower for 10 minutes. Mix all the ingredients in a blender until REALLY creamy! Maybe add a bit more plant mylk if it’s too thick for your taste or not smooth enough. Pour in a bowl, top with your favourite things. Preferably a lot of things. ENJOY!

Green smoothie bowl with matcha chia pudding - and all the toppings you could ask for!

I'm a huge matcha fan. I love it in smoothies, as traditional tea, as coating on my chocolate bliss balls and - as pictured above - in my chia pudding! The combination of matcha and coconut is a really great match - especially with a naturally sweet green smoothie!  

Green smoothie bowl with matcha chia pudding

- and all the toppings you could ask for! 

2 portions

Green smoothie

1 big, or two small, green banana/s (peeled, sliced and frozen)

1 fennel bulb

1 avokado, peeled and pitted

1 kiwi (buy organic and keep the peel!)

2 handfuls of baby spinach

water

freshly squeezed lemon juice

Matcha chia pudding

1/2 creamy coconut milk

1 1/2 dl water

1 tsp organic matcha powder

1/2 tsp pure vanilla powder

2 1/2 tbsp chia seeds 

Topping suggestions

Fresh fruits or berries (I used kiwi and mango)

fresh herbs (for example mint, lemon balm or Thai basil)

puffed quinoa

cacao nibs

hemp seeds

shredded coconut

coconut yoghurt

How to

Start with the chia pudding: Bring water and coconut milk to a boil. Pour in to a jar and whisk together with matcha powder, pure vanilla powder, a pinch of Himalayan salt and chia seeds. Wait 10 minutes and then whisk again to prevent clumping. Cover and put in the fridge for at least 30 minutes.*

Mix together the ingredients for the smoothie in a high speed blender until completely smooth. Use water, a little at a time, to get your desired consistency. Add lemon juice to taste. 

Divide the chia pudding and smoothie evenly in two bowls. Top with your favourites! 

* If putting your chia pudding in fridge over night you don't need to heat up the liquid first - that's just a way to make the chia seeds soak quicker.