Smoothie Bowl Basics


Smoothie bowls.  Everyone is doing them, and now that the weather is getting warmer, if you haven’t yet given them a go, then I urge you too get blending.

Tips for the perfect  smoothie bowl:

Start with flavours you like

It’s all well and good if everyone is loving kale, but you won’t drink it if you’re not a fan of the curly green.  So stick to flavours you know you enjoy and when you’re feeling adventurous, try adding something new, a little bit at a time.  Never add rocket.  It’s not nice.  TRUST ME!

Freeze your fruit

This will give it a creamy consistency, similar to a thickshake.  Obviously some fruits you can’t freeze but fruits like berries, mango, pineapple, banana, avocado, custard apple, are all good.

Get your herb on 

Adding fresh herbs to a smoothie can add a new layer of flavour that’s fresh and tasty so don’t be shy.  Mint, parsley, and basil are herbs that I use all the time.

Pump up the value

By adding superfoods like raw cacao, maca, spirulina, protein powder, e.t.c., you will not only add flavour, but will also increase the nutritional value.

Be a dare devil

Sticking to what you know is definitely A-OK if you’re starting out, but once you’ve got the hang of it, try making different combinations, or playing around with the type of liquid you use to bring it all together.

Here’s one for you to try that you wouldn’t normally think of but tastes divine.

_MG_1363 _MG_1375 _MG_1376

Berry Beet Smoothie


1 cup of frozen raspberries

1/2 cup of frozen strawberries

1/4 small beetroot

1 cup of unsweetened vanilla almond milk (or milk of choice)

1/2 frozen banana

1/4 avocado


Place all ingredients in a powerful blender and whiz away.  If you need to, add more milk until you reach your desired consistency.

Pour into a bowl and decorate with your fave toppings.




Peas, love and mungbeans



2 thoughts on “Smoothie Bowl Basics”

    1. Hi, no question is silly :)
      The beetroot is raw. I know it sounds weird but you only use a small amount and can barely taste it. It’s more for colour and to add the amazing beetroot properties x

Leave a Reply

Your email address will not be published. Required fields are marked *