Red Berry and Coconut Smoothie Bowl
As some of you will know, smoothies are a regular breakfast item in the Tin and Thyme household. They are a tasty way of packing in a lot of healthy nutrients and generally keep us going for hours. It was not until I had a conversation with some fellow food bloggers yesterday, however, that I heard about the smoothie bowl. As soon as the concept was explained, I realised that smoothies in a bowl were quite a different thing to smoothies in a glass.
We tend to drink our smoothies on the go, whilst we are getting ready for the day or, most often for me, when I am on the computer. I reckoned that eating a smoothie with a spoon from a bowl rather than drinking it from a glass would make it seem as though we’d had a proper breakfast and thus we’d feel more satisfied.
This morning, I struck whilst the iron was hot and made these red berry and coconut kefir smoothies. Having a smoothie bowl encouraged us to sit down together and really appreciate what we were eating – and what we were eating was quite delicious. Frozen antioxidant rich raspberries, tayberries and red currants, dried goji berries and dried barberries were blended in kefir with a banana, of course, but also coconut flakes and coconut oil. I always add whatever medicinal tinctures we happen to have on the go; at the moment it’s ginkgo and homemade hawthorn. The tartness of the berries was tempered by some honey and the creaminess of the kefir. For a vegan based bowl, the kefir can easily be replaced by coconut milk and the honey by your sweetener of choice. Are there seconds was CT’s enquiry and luckily there were.
- 750ml kefir (or coconut milk)
- 1 banana
- large handful of frozen red berries
- 1 heaped tsp dried barberries
- 1 heaped tsp goji berries
- 1 tbsp coconut flakes
- 1 tbsp coconut oil
- 1 tbsp honey (or sweetener of choice)
- required drops for any medicinal tinctures you are taking (optional)
- Leaving a few berries and flakes back for decoration, place everything in a blender and blitz for 35 seconds or so.
- Pour into four bowls and decorate with the reserved berries and coconut flakes.
- Replace the kefir with coconut milk and the honey with sweetener of choice for a vegan version.
- Can be kept in the fridge for a couple of days for subsequent hassle free breakfasts.
Other smoothie bowl recipes you might like:
- Banana and Apple Butterscotch Green Smoothie from Celery & Cupcakes
- Smoothie Bowl from Hungry Healthy Happy
I used my high speed Optimum 9200A Next Generation blender which makes a brilliant job of grinding tough items such as coconut flakes into a smooth emulsion. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.