I’ve been off uni for a few weeks now, and since I’m only working about twenty hours a week, I have to find new ways to procrastinate on my writing. 

It turns out that baking/cooking/smoothie-ing (???) works quite well. I have to finish my book by the 28th to be able to submit it, but there’s still time, right?

I don’t think I could have found a more seasonally-inappropriate food to make (it’s winter here, my Northern friends), but smoothie bowls are really easy to make. 

This is, of course, dependent on finding which parts belong to which blenders, since apparently there are three in my house (who knew?). But once you get that sorted out, it’s mainly just a matter of blending and then decorating. And, of course, eating (while rugged up in many blankets watching Amélie…which is excellent, by the way). 

Basically what you’ll need is fresh fruit, frozen fruit (including banana), a liquid, sweeteners, and nuts/grains/cereals.

It’s pretty easy to mix and match, depending on what you want. If you want it more liquid-y you could add ice instead of frozen fruit, but I like a good thick smoothie (plus, the decorations don’t sink to the bottom that way. I’m all about that ~aesthetic~ life). 

First, your frozen fruit. 

I made three different smoothie bowls. The first was kiwi, kale and avocado, the second was banana strawberry and the third was pineapple banana. Banana is great for consistency (and for that creamy taste) but you don’t necessarily have to use it. Here are some recipes for banana-free smoothie bowls. But yep, as I’ve said, I’m using frozen fruit instead of ice – you can buy them in bags at most supermarkets or you could freeze it yourself (but I’m lazy so it was the bags for me). 

Then your sweeteners and milk.

These are perfect for vegans because you can use whatever is your preference of milk – almond, cashew, soy, oat, etc. But I chose almond milk because it’s my favourite. And you can easily replace yoghurt and honey with coconut yoghurt and maple syrup. Generally, for one serving, I use half a cup of milk, and about a tablespoon of yoghurt/honey. For the strawberry smoothie bowl, I also added vanilla essence, and for the pineapple smoothie bowl I added coconut water for a tropical kinda taste.

When it’s all blended up, you can add your decorations. 

When you’re deciding on fruit, you can pretty much use anything that’s in season. Peaches are ridiculously expensive right now so I’ve gone with persimmons, as well as kiwi-fruit, blueberries and strawberries. Blueberries are not cheap right now but…treat yoself. As for nuts and cereals, I’ve just gone with what was in the cupboard (almonds, walnuts, chia seeds and granola). It ended up being maple granola which was incredibly delicious.

GREEN SMOOTHIE BOWL (KIWI AVOCADO)

1 kiwi-fruit

1 avocado

1 cup kale

1 frozen banana

1/2 cup almond milk

1 tbsp honey

1/2 cup frozen pineapple

This one was a LOT nicer than I expected. It turned out sweet because of the pineapple, creamy because of the banana, and you can still fool yourself into thinking it’s really healthy. For toppings I put blueberries, kiwi, almonds and chia seeds. 

 

 PINK SMOOTHIE BOWL (STRAWBERRY)

1 and a half cups frozen strawberries

1/2 cup frozen banana

1/2 cup almond milk

1 tsp vanilla essence 

I added some yoghurt over the top, as well as strawberries and granola, which turned out really good. I wasn’t THRILLED with the quantities, because the banana becomes very overpowering, so I’ll have to experiment more with this one.

YELLOW SMOOTHIE BOWL (BANANA PINEAPPLE)

1 cup frozen pineapple

1 cup frozen banana

1/2 cup almond milk

1/2 cup coconut water

1 tbsp honey

On top I added walnuts, persimmon and almonds, and this was definitely my favourite of the bunch. It wasn’t too banana-y, but the banana did balance out the sweetness of the pineapple. 

So there you go! Three easy smoothie bowls that are good enough for Instagram. Now to choose my next challenge…