Red Berry Summer Smoothie Bowl

Red Berry Summer Smoothie Bowl

Smoothie bowls are tasty, nutritious, and so much fun to garnish! This garden-inspired smoothie is topped with edible flowers and butterflies.

A flavourful base of strawberries and raspberries!

​Do you have a garden or a nearby park? I took a few minutes yesterday afternoon to enjoy a stroll around my cottage garden in Newfoundland. The deutzia (white) and beautybush (pink) shrubs were in full bloom and filled the air with their lovely fragrance. It was a warm, sunny day so afterwards I found a shady spot to sit and enjoy this red berry smoothie bowl. 

For eating pleasure I like my smoothie bowls a little on the thick side. I find that it also makes them easier to garnish. It helps if the fruit is frozen and the liquid is kept to a minimum. For this recipe I used frozen banana, strawberries and raspberries plus a splash of almond coconut blend. I used an inexpensive personal-size blender that performs well for this task. Another technique for obtaining a thick smoothie bowl is to add a few tablespoons of chia pudding for a nutritious thickener. And sometimes I'll just pop the smoothie into the freezer for a few minutes to firm up somewhat before I add the garnishes.

Red Berry Summer Smoothie Bowl Toppings

Smoothie bowls with garnishes are not only on trend, they're delicious, nutritious and fun to make! You can choose to simply add some chopped fruit or sprinkle on nuts, seeds and/or berries. Or you can be as creative as you choose in applying the toppings! This smoothie was garnished with goji berry 'flower' petals. If the toppings need to be low in FODMAPs, use no more than a tablespoon of goji berries. I also used cacao nibs, chia seeds, green grapes, fresh strawberry slices and fresh mint leaves. 

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​"You don't need a green thumb to make this garden-inspired
​smoothie bowl! "
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RED BERRY
SUMMER SMOOTHIE BOWL

​Smoothie bowls are tasty, nutritious, and so much fun to garnish! This garden-inspired, summertime smoothie is topped with edible flowers and butterflies.

AUTHOR: Beverley Noseworthy 
MEAL: Breakfast, dessert, snack
DIETARY INFO: Gluten free, low FODMAP, peanut free, refined sugar free, vegan, vegetarian
SERVES: 1 

INGREDIENTS 

FOR THE SMOOTHIE

• 1/2 cup frozen banana slices
• 3/4 cup almond coconut blend (or your favourite non-dairy milk)
• 1 cup frozen strawberry slices
• 1/8 cup frozen raspberries  

SUGGESTED GARNISHES/TOPPINGS (Optional)*

• cacao nibs
• fresh mint leaves
• fresh strawberry slices
• goji berries
• green grapes
• quinoa puffs
• white chia seeds​

​METHOD

1. Add smoothie ingredients to a blender. Blend (or pulse and then blend) until smooth.  

2. Pour smoothie into a bowl and garnish as desired. Serve immediately and enjoy!

SMOOTHIE-MAKING TIPS 

• You may need to adjust the amount of milk in this recipe for your blender. For a thicker smoothie use less milk next time. If the mixture is too thick for blending, add a little extra milk, a tablespoon at a time, to help the process along.  
• If you are following a restricted diet (e.g. gluten free or nut free), always check the ingredient list on the label to ensure that each food item used meets your dietary needs. 

​PER SERVING (1 cup, not including garnishes)
Calories: 155
Carbohydrate: 33 g  
      Fibre: 7 g
      Sugars 16 g
Fat: 3 g
Protein: 2 g

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​​What's your favourite smoothie? I'd love to hear about it!

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