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I don’t know about you guys, but smoothie bowls are my ULTIMATE go-to during the hot summer months!
Ever since visiting Bali, I’ve been obsessed with smoothie bowls. They’re everywhere there. Nalu Bowls is my favourite café – any other Nalu Bowls fans out there?!
Not only are they beautifully present and perfect for the ‘Gram (who are we kidding, if you didn’t take a picture, did you even have one?), but they’re super nutritious too.
I started practising my smoothie bowls as soon as I got home. From experience – they’re not as easy as they look! It’s taken me some time to perfect my skills, but I thought I’d share what I’ve learnt for anyone else interested:
1. Freeze your bananas
Have you ever heard of nice cream? This is basically frozen bananas that once blended, gives you a thick, creamy texture, just like ice cream itself.
I’d also freeze other fruits too – dragon fruits, blueberries, strawberries, papaya, mango etc. If your freezer space allows, try to freeze them all in individual pieces otherwise you’ll be stuck hacking away at a cluster of frozen fruit – not fun nor time efficient…
2. Use a frozen pulp
This is a new addition I’ve started incorporating to my smoothie bowls to give it an extra nutrient kick. I use the brand Asopie – they have a collection of pure, super fresh superfoods from the heart of the Amazon rainforest.
3. Use as little liquid as possible
This was probably my biggest eureka moment when I realised the less liquid the better.
For normal smoothies you add around half a cup to a cup-size of liquid. You just have to be patient, going into the blender to move around your fruits if you don’t have a fancy blender (I use a Nutribullet).
4. Make your own granola!
It sounds a lot more complicated than it is, but it’s so easy.
You basically mix your favourite nuts and seeds with whole-rolled oats (I use gluten-free), melted coconut oil, maple syrup and a dash of cinnamon. Whack that into the oven until golden brown and voila! I add coconut shavings towards the end and you can also add dried fruits as soon as it comes out the oven.
This is a perfect topping to add a little more substance to keep you fuller for longer.
5. Chuck in a bunch of nutritious additions
Blend it all up or top off your bowl.
I sometimes blend spirulina for colour most of the time, and also blend in maca powder, chia seeds, flax seeds, acai, cinnamon etc.
For toppings, I add extra seeds, goji berries, extra sliced fruits, and usually a hefty dollop of almond butter.
What’s your favourite ingredients to incorporate into your smoothie bowls? Do you have any tips and tricks? Please share – I’d love to know!
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