I’ve definitely gotten into the smoothie bowl trend that has taken over the Internet and on cafe menus just about everywhere.
Smoothies have been a great way for me to incorporate energizing adaptogenic herbs into my day, such as cordyceps and astragalus. I enjoy a smoothie’s cooling effect on my body after an intense workout (though many smoothies actually have a warming effect, it just depends on what you put into them) and it’s really fun designing them. You can’t mess them up. Just blend a smoothie and top it with everything you like.
Blueberry Smoothie Bowl with Toasted Toppings
1 cup purified water (or your favorite nut/seed milk)
1 banana (reserve 1/4 of your banana to use as a garnish)
1/2 cup fresh or frozen blueberries
2 Tbs. collagen peptides or hydrolysate gelatin
1 Tbs. chia seeds (black or white seeds are fine)
2 Tbs. dried and unsweetened shredded coconut
1/8 tsp. vanilla powder
1/2 tsp. ground cinnamon
Sea salt to taste (I use about 1/4 tsp.)
Optional: 1 tsp. cordyceps powder
Optional: 1 tsp. astragalus powder
Optional: 1 scoop of protein powder (I recommend a grain-free protein)
Toasted dried and unsweetened coconut
Sprouted pumpkin seeds
Slice banana and add to a high-speed blender, reserving ¼ of the slices to use as a garnish.
Add the remaining smoothie ingredients to the blender and blend on high until all is completely combined.
Pour into a bowl and top with garnishes. It may be helpful to allow your smoothie to set in the freezer for 5-10 minutes before topping with garnishes.
I hope you enjoy making your own smoothie bowl!