This smoothie bowl recipe works for fruit-cravers, fruit-and-vegetable evaders and everyone in between. It’s cold and sweet but also nutty and oaty, and you can stuff in a handful of spinach or kale without changing the taste (although the colour will be less attractive). Frozen raspberries add hits of tartness, and the more toppings, the better.
1 frozen banana, roughly chopped (see Tip)
½ cup (125 mL) frozen blueberries
¼ cup (60 mL) frozen raspberries (optional)
Handful of kale or spinach (optional)
1 tablespoon (15 mL) rolled oats
1 tablespoon (15 mL) almond butter or nut butter of choice
1 teaspoon (5 mL) pure vanilla extract
1 cup (250 mL) Vanilla Almond Milk or nut or oat milk of choice, plus more if needed
Handful of granola, frozen berries, pumpkin seeds, hemp hearts and/or unsweetened shredded coconut
Drizzle of melted nut butter and/or jam
To make the smoothie bowl, place all ingredients (except the toppings) in a blender. Blend on low until loosely combined and then on high until smooth, about 30 to 45 seconds. If your ingredients aren’t blending properly, turn off the blender, stir the mixture with a rubber spatula and add another ¼ cup (75 mL) almond milk or water. Blend again.
Transfer the smoothie to a wide bowl. Add desired toppings. Serve immediately.
If your cold fruit craving comes on at a moment when you don’t have any bananas in the freezer, don’t fret! Use a room-temperature banana instead and add ½ cup (125 mL) ice cubes to the blender along with the rest of the ingredients before you start blending. The texture won’t be quite as creamy, but it will still be delicious.
Excerpted from How to Eat with One Hand. Copyright © 2020 by Christine Flynn and Emma Knight. Photography by Suechand Beck. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.