Tropical Smoothie Bowl
This recipe is great for when you want a break from Acai and Pitaya and something different in the summer months as it has all the tropical flavours. The mango, pineapple and papaya give a good hit of digestive enzymes and the Gubinge is a fantastic food source of vitamin C.
Even better is the fact you can get the frozen fruit for this one at the supermarket - no need for any special smoothie packs - too easy!
If your just starting out with making smoothie bowls, I know how frustrating it can be when you keep getting runny ones. I have a few tips and tricks for you here, that I use to get mine thick and creamy every time.
1 frozen banana diced
1 cup frozen diced mango
1/2 heaped cup frozen diced pineapple
20mil coconut water kefir
20mil or 1 tablespoon of cold flaxseed oil
1 scoop of marine collagen powder (optional - doesn't affect the taste)
1 teaspoon Maca powder (optional)
1 teaspoon Gubinge powder
Handful raw almonds - about 10-15
Get all your frozen ingredients out of the freezer and leave on the bench for about 10 minutes to slightly defrost.
Add all of the ingredients to your high speed blender with a few good splashes of almond milk.
Start blending. The blender will get stuck so you will need to stop and push the ingredients down with a spatula a few times - it's a labour of love, but keep persisting. If you think its needs a little more liquid only add a splash at a time. It will get to a point when it all starts to blend together, keep blending till it's nice and smooth and everything's mixed up. You know you have a good consistently when you can flip the blender upside down and the smoothie doesn't move (but do this with caution!)
Scoop into a bowl and top with your favourite toppings - I always have about a tablespoon of chia seeds for fibre, about a teaspoon of hemp seeds if I have them for protein, fresh papaya, a scatter of cacao nibs (raw chocolate) and buckini's for some gluten free chocolately crunch.
Let me know how you go!