It seems as though this week, all of Europe has been experiencing better weather, but London does not want to play along! It’s been drousy, grey, rainy, basically everything we don’t want. As we had a few really lovely days, I got excited and immediately started making smoothie bowls again. Summer ’18 was all about the smoothie bowl, and they’re still my go-to whenever the sun comes out. They are so refreshing and versatile. So today, I will show you two of my favourite smoothie bowls that I eat to stay cool in hot summer weather. Or as an antidote to London’s boring grey skies.
Number one: the infamous Berry Bowl! Now, I think perhaps every food blog features this one. You can’t blame any of us bloggers, because the gorgeous colours of this smoothie bowl are too good not to share.
As I will describe below in the recipe, these bowls are super easy to make. They literally take 5 minutes. You do need a blender or kitchen processor to make your life easier. And the best thing is: I always use the same base for my smoothie bowls, and I add anything I want to it from there. This means you can very easily customise this recipe to suit you!
Number two: my lovely Mango & Fennel Seed smoothie bowl. This one is inspired by my favourite drink at Dishoom London. Dishoom is an Indian restaurant that I love to go to. I always order the Mango Lassi, which is a really thick and creamy yogurt smoothie. Mango is one of the traditional flavours to use, but at Dishoom they add some fennel seeds on top. The anisey flavour of the fennel works so well with the creaminess of the yogurt and the sweetness of the mango, it’s just perfect! I like to add some turmeric to this bowl for an extra Indian spice punch, plus turmeric has numerous health benefits like I talked about in my Turmeric & Apple Pancakes recipe.
Easy 5-Minute Vegan Smoothie Bowls
This smoothie bowl recipe is:
- 100% Vegan
The method is really easy. Just add all the ingredients into a blender and blend until smooth, transfer to a bowl and top off with your favourite toppings! If you are a very hungry person in the morning, simply double the smoothie recipe and you’re good to go. You can also easily prepare the smoothie base in advance by pre-blending the smoothie base and storing it in your fridge for ±4 days max. Ready-made smoothie bowls for day after day! Also, this recipe is perfect for people who like to use protein powders. Add a scoop of your favourite protein powder to the smoothie base and you’re done. Same for any superfood powder you use; I love to add 1 tsp of Spirulina powder sometimes because it’s a natural source of Vitamin B12 and it’s rich in plant protein.
- 1 banana in slices, frozen
- 150 ml soy yogurt (Berry Bowl) or coconut yogurt (Mango Bowl)
- 50 ml unsweetened plant-based milk of your choice (I used almond milk in these bowls)
Add-ins for the Berry Bowl:
- 1/2 cup (a big handful) of mixed frozen berries
Add-ins for the Mango & Fennel Bowl:
- 1/2 cup ripe mango
- 1 tsp turmeric powder
Toppings for your bowl:
- Home-made or store-bought granola
- Any fresh fruits (I like blueberries and raspberries)
- Fennel seeds for Mango Bowls!
- Chia seeds or flax seeds
- Dessicated Coconut
- Any dried fruits (I like chopped dates)
- Edible blue corn flower
I hope you enjoy trying out smoothie bowls at home. Be sure to tag me on Instagram @bakingstori in your smoothie bowls, I would love to see them! Have a nice week everyone. X Tori