Fresh Start Smoothie Bowls

Cooking with Heinen’s: Fresh Start Smoothie Bowls

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

It’s January and that means everyone gets to reboot, do it over and start again. All the scrumptious snacks and multiple meals washed down by holiday cocktails and finished with rich desserts can be forgotten by new resolutions. Oh, if only that were true. At my Mom’s house for Christmas she had a table set up in the dining room that was solely dedicated to dessert selections. I am actually filled as full as a human can be with the spoils of the holidays. Now it’s time to cleanse. My body is craving health food. I think sugar and I are going to part ways for a time. In the interest of starting my days with antioxidants and vitamins while maintaining the taste my body has gotten used to over the past several weeks I’m making smoothie bowls.

Some people think smoothie bowls are glorified smoothies; just smoothies that you put in a bowl and then top with artfully displayed fruits, nuts, and whatever else you think would look pretty. Since the dawn of Instagram, many a food blogger and influencer have created elaborate and over-the-top smoothie bowls to garner likes, comments, and even more followers. They have succeeded in their quest because this breakfast, if nothing else, is really so pretty.

However, the smoothie bowls I make and have ordered at various health food shops are packed with wonderful nutrient-dense ingredients like kale, spinach, dates, protein powders. They are made with far less liquid than a smoothie, creating a thick, sorbet-like density that helps the toppings balance on top.

Green Smoothie Bowl

Fresh Start Smoothie Bowls

Ingredients:

Smoothie:

  • 1/2 apple
  • 2 pitted medjool dates
  • 1 medium ripe banana (can be fresh or previously sliced and frozen)
  • 1 cup fresh or frozen mixed berries (use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie)
  • 2 large handfuls spinach
  • 1 large handful kale, large stems removed
  • 1 1/2 to 2 cups unsweetened non-dairy milk such as almond milk (will depend on if your berries are frozen)
  • 1 Tbsp flax seed meal
    Optional: 2 Tbsp salted creamy almond or peanut butter

Toppings:

  • Granola
  • Raw or roasted nuts (almonds, pecans, walnuts, etc.)
  • Shredded unsweetened coconut
  • Fresh berries
  • Sliced, fresh banana
  • Chia seeds
  • Roasted, unsalted sunflower seeds
  • Almond or peanut butter

The options are endless!

Method:

  • Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk to thin – only enough to get your blender going.  Keep it as thick as possible.
  • Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess. Remember you want it to be thick and creamy to support the toppings.

For the green smoothie I used strawberries, which let the green color come through more. For the purple bowl I used darker berries (raspberries, blackberries, blueberries).

For more protein, add nut butter! This also enhances the natural sweetness of the smoothie. Divide between 2 serving bowls and top with desired toppings! Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.

Purple Smoothie Bowl

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