TROPICAL BLUEBERRY SMOOTHIE BOWL

I’ve been making smoothie bowls almost every single day for the past 3 weeks now and since we have a somewhat tropical climate here in the south of Sweden right now I find that Smoothie Bowles really hits the spot for either breakfast or lunch. Sooo yummy!

I don’t know about you but when it’s this hot weather I don’t have the biggest appetite and I crave mostly raw juicy fruits, coconut water and fresh salads. Nothing too heavy and not too much cooked food. So I listen to my body and give it what it wants, like this Tropical Blueberry Smoothie Bowl, which tastes amazing! You can make smoothie bowls with almost any fruit as long as you have a base of frozen bananas/berries and then go from there and don’t be afraid to get creative!

Let me know if you try it by tagging me on instagram with #emmastawas or @emmastawas 🙂

Hope you’ll like it!

XO, Em

Ingredients 

  • 200 gram frozen bananas, chopped into chunks (2 medium sized bananas)
  • 1 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • 1/4 – 1/2 cup water or coconut water, depending on how thick you like it
  • 1 tsp Hawaiian Spirulina Powder (optional)
  • 1 tsp Barley grass juice powder (optional)

Toppings 

  • 1 ripe & fresh mango
  • 2 kiwi fruits
  • 2-3 tbsp plant-based yogurt (I used ”Planti’s” plain unsweetened soy yogurt here)
  • 1 tbsp buckini (soaked and dehydrated buckwheat) or your favorite granola or nuts
  • 1 tbsp desiccated coconut

 

Instructions

1. Let the frozen bananas, raspberries and blueberries thaw in room temperature for about 10 minutes before you mix them to ease the mixing processes.

2. Mix the frozen fruit and a little bit of water/coconut water in a high speed blender or food processor until creamy. Add a little bit of water at the time. Add as much water as you like, I like mine thick and creamy.

3. Pour into a bowl and and top with fresh mango, kiwi, plant-based yogurt, granola and desiccated coconut.

4. Enjoy!

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