I have to admit, I’m a little late to the smoothie bowl game. My husband and I drink green smoothies almost everyday for breakfast, but this is the first time I’ve actually made it a bowl. Inspired by the recipe in Sarah Britton’s My New Roots cookbook that I just got, I made these smoothie bowls as part of Lisa Vipond, The Modern Proper and Rustic Joyful Food‘s Instagram contest #smoothiebowlparty2016.
I love the dark green color that the spirulina adds while also being a natural source of essential vitamins and minerals. I also added a spiral of apitherapy raw honey. This honey has never been heated or filtered and thus retains beneficial traces of pollen, propolis and beeswax not available in other types of honey.
Green Smoothie Bowls
Inspired by My New Roots
[Makes 2 smoothie bowls]
Green Smoothie Base
2 pears (or apples)
2 tablespoons extra-virgin coconut oil
1 tablespoon almond (or any other nut) butter
2 large handfuls of spinach (or your favorite kind of greens)
1 1/2 tablespoons fresh ginger
1/2 cup coconut or almond milk (or enough to liquify ingredients in a high-speed blender)
3-4 ice cubes
Handful of fresh or frozen berries (I used marionberries, blueberries and black raspberries)
Unsweetened dried coconut
Slices of fresh fruit
- Blend all ingredients in a high-speed blender until completely smooth.
- Pour green smoothie base into two bowls and top with your favorite add ins. If using spirulina and/or raw honey, swirl on top of green smoothie base and optional toppings.