I’ve never been good at hellos, so I’m just going to start with a little taste of what I’m about (pun completely intended). As I drink some ginger kombucha, sitting on the free wifi at my school’s library, barefoot despite the weird looks from the few students left after summer finals and very conscious of the extremely cute, septum-pierced barista working at the cafe behind me, I’ll elaborate on the lovely picture on the left that was taken many moons ago (aka last summer). Once upon a time, I had a smoothie bowl addiction. If you don’t know what a smoothie bowl is, it’s essentially a thicker smoothie, put in a bowl, so that you can eat it with a spoon, and a favorite of fit, Australian, yogi Instagrammers.
*pause to take a bite of my pad thai that I’m very aware is not paleo*
You can get pretty creative with smoothie bowls. Usually you start with a base of frozen bananas and/or açaí and add any fruit, nut butter, or spice your foodie soul desires. Then you get to the fun aesthetic part of making smoothie bowls, a very important step in becoming a true smoothie bowl zealot, where you layer the top of your smoothie bowl with toppings such as sliced fruit, seeds, more nut butter, and/or funky superfoods like the infamous goji berries. If you want to go the extra mile, you can get creative with your choice of bowl like I did above. It helps to have a sturdy blender and some type of technology to take a picture of your perfectly sculpted smoothie bowl because if you don’t take a picture of your smoothie bowl you aren’t living the full smoothie bowl experience. If you don’t take a picture and post it on your preferred choice of social media, you might as well have not even made a smoothie bowl at all.
The Simple Recipe for Smoothie Bowl posted above:
- couple frozen, peeled bananas
- a generous scoop of cashew butter (or any nut butter of your choosing)
- a touch of almond milk (or milk of your choosing), (optional)
- sunflower seeds for topping (optional)
- half a papaya, seeds scooped out, for delicious decorative bowl (optional)
Blend frozen bananas with cashew butter in a blender (I use a Vitamix). Make sure to pause blending every once and a while to scrape down sides. If the consistency of banana cashew sludge is too thick and not blending completely, add a touch of almond milk to give your blender a helping hand. Stop blending when your smoothie has come to a smooth, thick consistency, making sure no banana chunks are present. Cut a papaya in half and scoop out the seeds to create a bowl shaped area for your smoothie. Top with sunflower seeds and don’t forget to take a picture! Once you’ve completed everything listed above, feel free to dig in and not share with anyone in your close vicinity.
I hope you enjoyed my first post! Like I said, it’s just a taste of what this blog is all about. Stay tuned every week, or whenever I decide to post, for adventures such as life as a college student, making my own yogurt, my social and environmental justice work, fermenting random veggies, picking a CSA, or maybe some guest appearances from some special homies of mine.
Have a fabulous, funky day!
Peace and love,