I like to make the food infront of me look pretty and I think it is the most fun playing around with smoothie bowls. Come on, isn’t it a childhood dream come true? An ice cream(y)-like bowl, full of summer berries, pretty colours, lots of toppings and unlimited creativity. Ah yes. All day, everyday. You and I can have ice cream for breakfast! Please smile now and think about it for a second because it is a fact we should all be smiling about. The little child in us at least. Berries + almond butter is just such a match I can’t even describe it. Just taste it guys, I bet you get it!
For our planets best friends the bees, I planted some more flowers next to our tomatoes and herbs. Luckily some of the bee-preferred flowers are edible. They make the prettiest toppings. So it is toppings on toppings over here in pink-icecream-smoothie-bowl-land. Of course the flowers are totally optional but go wild here, child. Make your eyes join in on the culinary-party. Enjoy your smoothie bowls.
BERRY ALMOND BUTTER SMOOTHIE BOWL
makes 2 small bowls
1 frozen banana
1/2 cup blackberries
1/2 cup each frozen raspberries & blueberries
1/4 cup almond butter
1 tsp chia seeds
some water or almond milk
1/4 tsp vanilla
1-2 tsp maca
toppings: more berries, more almond butter,
bee pollen, popped amaranth, raw cacao nibs,
edible flowers, etc. go wild!
1. Add all of your ingredients into a high speed blender. Play around with consistency and the amount of water or plant milk.
2. Blend on high until it is creamy and resembles ice cream.
3. Pour the smoothie into two bowls and go wild with desired toppings!