Smoothie bowls are a great breakfast idea and they can be made up in advance. The possibilities are endless, but one of my favourite breakfast smoothies is a combination of frozen blueberries, frozen cherries, almond milk, soy milk and protein powder. I bulked this up a bit by adding some cooked quinoa and then topped it with sliced banana, chia, strawberries, dried apricots, almonds and a few chocolate nibs.
To get the best smoothie bowls, you need to be a little bit organised at the start of the week. If using quinoa, wash and cook up a small amount and keep it in the fridge in a sealed container. Put some chia seeds in a jar and soak them – they should swell with the water and form a gel like slurry. The smoothie can be made up in advance but will probably need a stir in the morning, then all you need to do is add your toppings.
Frozen berries make a great smoothie base because you don’t have to add ice. You can use blueberries, strawberries, raspberries, cherries and some of the mixed berries too. Fresh berries are also good but don’t add the coldness to the smoothie.
You can use whatever milk you like and add yoghurt – thick greek yoghurt has a great protein content – and if you prefer not to add dairy you can use coconut yoghurt. For a bulkier smoothie you can add protein powder, quinoa, oats, psyllium husk and shredded coconut, and you can also soak cashews in water and whizz them up in the blender for a lovely cashew cream. I like to mix my milks so that I get a good fat/carb/protein mix.
Toppings can be fresh or tinned fruits – peaches, pears, apples, banana, strawberries, kiwi, lychees, pineapple.
You can also add nuts – if they are slightly toasted, that’s even better, and you can crush them too. You can also sprinkle desiccated coconut over the top.
Dried fruits make a great topping – sultanas, apricots, dates, figs.
Soaked chia is a nice addition, also agave syrup, maple syrup, honey and even a slight drizzle of nutella. Yum. Every bowl can be different, and they are fun to make.