A few years ago, when I first starting seeing smoothie bowls on Instagram, the posts were incredibly beautiful but also incredulous.
Perfectly staged photographs showed off the artful, rainbow colored creations decorated with delicate fresh flowers, ripe fruit and other dainty delights.
No doubt, smoothie bowls are a work of art. Thus, too quickly, I dismissed the possibility of making one. I’m just too lazy, I thought.
You see years ago I gave up on being a perfectionist. Mostly because my daughter was diagnosed with autism and the chaos led me to give up many things, or rather let go of many things, including my Martha Stewart-ish cooking ideals.
Truth is, a few other things also held me back from buying into the smoothie bowl rage.
First, I don’t love fruit. It simply doesn’t do much for me, in fact it usually leaves me feeling hungrier than before I ate it, that is unless I mix it with an equal proportion of fat, like cheese or almond butter.
Second, even a green smoothie typically contains fruit so I’d rather just sit down and eat my greens, thus mindfully chewing them and not sipping (or chugging) them through a straw.
Lastly, the pleasure for me is in eating food, not in the presentation.
So what inspired me to finally make a smoothie bowl?
I was coming home from vacation and working on some new detox recipes when I thought, why not incorporate smoothie bowls in the program?
Then of course I had to make them myself to see what they tasted like and how they made me feel – would I be satisfied and for how long? I hadn’t had fruit in months while I’d been following an improvised ketogenic diet. So I viewed as a real treat!
What I discovered is that smoothie bowls are really fun to eat, slurping it with a spoon, like soup. Couple that with the endless possibility of toppings and let’s just say I got hooked. Specifically I really like the way toppings, like toasted slivered almonds, coconut flakes and hemp seeds add a deliciously dynamic crunch to the smoothie.
Not to mention that the added fat, protein, and fiber all make the smoothie so much more satisfying for me (and you). After my first smoothie bowl, I didn’t need to eat again for 7 hours!
Smoothie bowls aren’t just for breakfast. They are really for any time. I ate mine for lunch since I’ve been doing intermittent fasting. The other benefit to eating a smoothie bowl rather then drinking your smoothie is that eating it forces us to slow down and be more mindful.
Despite my late entry into the market, I am now a huge fan of smoothie bowls. There really are endless options. Treat yourself to one, I promise it will be worth the effort!
Blueberry Smoothie Bowl
1 cup frozen wild blueberries
1/2 cup organic frozen strawberries
1/2 cup coconut milk, canned full fat (or use coconut water)
1/2 cup water
2 Tablespoons Body Bio Balance oil
2 tablespoons almond butter
2 tablespoons hemp seeds
2 tablespoons unsweetened shredded coconut
Blend the frozen fruit with the milk and oil until smooth. Pour into a bowl and top with your favorite toppings. Slurp with a spoon 🙂