I am not usually a big fan of a regular smoothie for breakfast, as they do not tend to fill me up. There’s something about the physical process of chewing that I miss, so for me they work better as a snack as opposed to replacing a substantial meal.
A smoothie bowl on the other hand is the perfect breakfast choice for summer. They are fresh, cool and delicious like a smoothie, but are much thicker and you can add a generous array of toppings, meaning you can eat them with a spoon! This recipe is deliciously creamy thanks to the banana, milk and yogurt, whilst the kiwi adds a tangy kick to it. I always pair mine with homemade granola or muesli for some extra crunch.
I like to add a teaspoon of Alkaline Greens Powder as well. This is a gluten, dairy, wheat and soy free powder containing Chia Seeds, Wheatgrass, Spirulina, Nettle Powder, Chlorella and Sea Kelp. This adds a detoxifying element, as each one of the ingredients has wonderful health benefits. Listing the benefits of all of them would make this far too long of a blog post, but you can easily find out more on the Love Raw website. Although this powder is expensive, only using a teaspoon means that it lasts for ages!
Additionally, adding a handful of spinach to this recipe not only gives it a beautiful, vibrant colour, but it’s also a great way to get some greens into your diet, and I promise you, you cannot taste it at all! Spinach is very high in iron, which a lot of people, women in particular, do not have enough of in their diets. It also contains a rich array of vitamins and minerals.
Ingredients (serves 1):
1 handful spinach leaves
1/4 cup milk (I like using almond or skimmed milk)
1 tablespoon of Greek yogurt
1 frozen banana (this is what makes it spoonable, as this is a smoothie bowl, not a regular smoothie)
Handful of ice cubes
1 teaspoon of Alkaline Greens Powder (optional)
1. Peel and chop your banana and place in the freezer for a few hours, preferably overnight. Tip: When your bananas are starting to go a bit brown and feel soft, put them straight in the freezer! This is when they contain the most nutrients and are naturally very sweet. I always keep a few bananas in the freezer for recipes such as this, my Acai Bowl Recipe or my Passion Fruit and Mango Sorbet Recipe.
2. Start by blending the spinach leaves with the greek yogurt and milk. Blending your greens with liquid before adding other ingredients helps to create a smooth consistency.
3. Add the banana, kiwi, ice cubes and Alkaline Greens powder to the blender and blend again until thick and creamy.
4. Serve into a bowl and garnish with whatever toppings you like! Along with homemade granola or muesli, I like to add fresh raspberries, as I find they complement the flavours of the recipe perfectly. Other topping ideas include: blueberries, blackberries, chia seeds, bee pollen and cacao nibs.
Nutrition Information (per serving)*:
Carbs: 55 grams
Fat: 2 gram
Protein: 5 grams
*Note: the nutrition information is for the recipe and does not include the toppings you may add.
Don’t forget to tag me @chezshanay #chezshanay- I would love to see your creations!