Happy 2016 everyone!
Many of us launch a new year with a litany of goals and intentions. Lose weight, get boyfriend, quit sugar, read more books, go to the gym.
In the last few years, I’ve identified an annual set of words that will guide the 12 months to come. This year, however, I found myself too tired to even contemplate or formulate my guiding touchstones for 2016. It’s a pretty good indication that my core word of the year should be ‘rest’.
No matter how tired I feel, I am inevitably drawn into the kitchen. Sometimes, I make the simple standbys: avocado toast, split pea soup, chocolate elixirs, roasted squash. Other times I am invigorated by experimenting with familiar ingredients in a new way.
I thought I was a rare breed: a prune lover. Then I unleashed chocolate-dipped prunes into the world and it turns out a ton of you love them, too. This is fantastic news – and it means you’ll be seeing more recipes highlighting them. I bought a 2-kilogram bulk bag of prunes, so I have plenty to plough through (prune party at my place, anyone?).
I’m no stranger to smoothies, but I’ve never made a smoothie bowl. It always seemed easier to pour my smoothie into a glass, rather than artfully arrange it in a bowl with toppings.
When a smoothie is really delicious, though, I have a tendency to suck it back quickly. One moment I’m relishing a full glass and the next I’m slurping the last of the liquid and feeling sad.
In an effort to slow down and rest, I jumped on the smoothie bowl train and I can certainly see the appeal. Consuming a thick, luxurious smoothie with a spoon creates a more languid experience – and it forces you to chew your smoothie and its toppings thoroughly, which is better for digestion.
A generous handful of spinach in this dairy-free smoothie bowl offers an extra dose of greens to your day, and you won’t taste it or see it. If you’re trying to get stubborn children (or childlike adults) to eat more vegetables this is a great way to disguise them, as all they’ll notice is the bright, tangy berries. I used blackberries because I had them on hand, but blueberries, raspberries or strawberries would work equally well (keep in mind that the latter two will take on the hue of the greens if you use them).
So, are you a fan of smoothie bowls? What are your favourite smoothie bowl recipes? Please share in the comments.
- ¾ cup frozen blackberries
- ½ cup coconut milk
- ¼ cup water
- 4 prunes, soaked in warm water for 10 minutes (this helps them to blend easily)
- 2 tbsp wheat-free oats
- 2 tsp sunflower seed butter
- ¼ tsp cinnamon
- ¼ tsp ginger
- Handful of spinach (optional)
- To serve: additional chopped prunes, shredded coconut and hemp seeds (optional)
- Add all ingredients, except for the toppings, to a blender. Blend until smooth.
- Add more liquid if needed, but be conservative – you still want the smoothie bowl to be thick and spoonable.
- Pour the smoothie into a bowl and sprinkle with desired toppings.