Smoothie’s are the “In” foods now and specially smoothie bowls. To be honest, there is nothing wrong with the fad methinks. Nothing better than a combination of fresh fruits, nuts, oats and yoghurt or milk for health. These are wonderful combinations that are practically gluten-free, can be made vegan if you so wish and since they are in their raw form, the nutrition elements stay intact.
If using yoghurt or yoghurt-based products, you get your dose of natural stomach friendly bacteria.
By using nut-based milks and not adding any animal-sourced milk or milk products, you can make this as a vegan offering.
Smoothie’s are quite a versatile invention. They make a complete meal on their own and not even add to your weight or inches (depending on the fruits you choose). These can even have vegetables or other interesting products such as Algae added to them for enhanced nutrition.
As an example, I know of smoothie recipes where spinach and kale have made their appearance and some other recipes where greens like wheatgrass and algal extracts like spirulina powder have been added.
Another plus feature? These are extremely quick to make too.
I started my first ever smoothie bowl experiment with mangoes since they will soon be out of season. Just a few days more I guess. They aren’t my most favourite of fruits but then, since they are seasonal, they deserve to be celebrated. I chose coconut milk because mangoes work well with creamy, coconutty flavours. I also added a peach but the mango sort of overpowered the peach tones. Maybe next time, a bit more of peach and less of mango would work too. We all learn.
Here’s my recipe of Mango Smoothie bowl with paraphernalia.
MANGO SMOOTHIE BOWL WITH PARAPHERNALIA
For the Smoothie
1 mango – chopped and frozen
1 peach – chopped and frozen
½ cup coconut milk
2 tablespoons honey
1 tablespoon rolled oats
Handful of ice-cubes
For the topping
2 rose apples – Sliced
A few cherries – pitted and cut in halves
A few dried cranberries
You can use any kind of fruits that have complimentary flavours to mangoes. I found rose apples – which, are seasonal too and paired them with dried cranberries and cherries.
Other fruits that may work with mangoes would be peaches, pineapples, kiwis to name some.
- Add all the ingredients for the smoothie in a blender and whizz for a couple of minutes.
- I used frozen fruits because they add a bit of thickened texture to the smoothie.
- You might need to add a couple of spoonful’s of water if you find it too thick.
- The consistency should be pourable but thick.
- Pour the mixture into a bowl.
- Place the fruits decoratively on top and serve cold. After all, food is about visual appeal too.