I have spoken of my love for smoothies and smoothie bowls. You throw it all in a blender, blend and go, right?
Well, no. I have learned through trial and error some tips to get my best bowls in taste and texture. I am sharing them with you today.
- Use a mix of fresh and frozen fruits and veggies. I have the best luck with, say, an unfrozen zucchini and frozen bananas and berries. All frozen can make the blender need more time and stops and starts to scrape or tamp the ingredients down.
- When using lots of frozen foods, do a pre-chop step. I have never done this with a less expensive blender, but it works great with my Blendtech. I will put frozen zucchini, bananas, berries, etc. in and whirl for 10 seconds. Then I add other ingredients and end up with a very smooth bowl.
- Use the least amount of milk possible to keep from adding lots of ice. I stick with about 1/4-1/2 cup per bowl. Too much ice waters down the taste.
- Put greens like spinach or kale on top of other ingredients. This keeps protein powders or nut butter from going straight up and needing to be scraped off the side of the blender. I want my almond butter in my smoothie, not on the side of the bowl, right? 😉
- Pour the milk over everything last. This also wets things down so they don’t all fly on the sides of your blender.
A great fall smoothie bowl is The Carrot Cake Bowl pictured above. I tweaked a recipe from Simply Quinoa and just love it.
1/2 cup unsweetened vanilla cashew milk (or milk of your choice)
1/2 cup chopped frozen zucchini
1 1/2 frozen bananas
2 carrots, chopped and peeled
1/2 scoop Designer Whey Vanilla Almond protein powder (optional) Otherwise add 2 T of hemp seeds, etc. for a protein kick
1 t cinnamon
1/2 t pumpkin spice seasoning
1/4 t ginger
1/4 t nutmeg
1/4 t allspice
ice as needed
I topped with some hemp seeds, a drizzle of almond butter (of course!), and granola. Bananas are good too.
What are your best Smoothie Bowl tips and tricks? Let me know in the comments. Also, tell me what you think about the carrot cake bowl.