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.
Red Berry Coconut Smoothie Bowl
- 750 ml 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.
Can be kept in the fridge for a couple of days for subsequent hassle free breakfasts.
Other smoothie bowl recipes you might like:
- 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.