July 14, 2014 | Posted in:Breakfast
I have been more active on the This Vegan Girl account on Instagram recently.
Being on IG, I had no problem finding people to follow. Gorgeous photos, vibrant colors, exotic fruit, and ideas made to inspire filled my feed.
There was one recipe that seemed to be appearing time and time again: the smoothie bowl. In Buddha bowls or mason jars, these bowls were fruity, colorful, and versatile. The term “nana ice cream” also became a new word in my vocabulary.
I decided to try it myself. Not only was it incredibly easy, but the results have been superb time and time again. It is a fabulous breakfast or snack that can fill you up with healthy, wholesome ingredients.
The main things you’ll need to make Nana Ice Cream, or the base of any smoothie bowl, must contain the following:
- frozen banana
- non-dairy milk (I use coconut milk, as it is thick and sweet)
- a blender/food processor
I bought three bunches of bananas, sliced them, placed them in a plastic storage ziplock bag, and put the bag in the freezer. Do this the day or night before you intend to make your smoothie bowl. These bananas will definitely be gone in the next week or so.
When you’re ready to make the smoothie bowl, place 2-3 handfuls of frozen banana in your food processor. Fill with milk near the top of the fruit, almost covering the top frozen banana (but not quite). Mix and serve. It’s that simple.
Of course, there are so many ways to get creative with it. Here is one of my favorite smoothie bowls to make.
Almond Butter Smoothie Bowl
Prep Time: 5-10 minutes
Yield: as little, or as much, as you need
Base: (to go in the food processor)
- frozen banana
- frozen dark leafy greens
- coconut milk
- 2 tbs almond butter
- a splash of vanilla
- flax seed (optional)
- hemp hearts
- chia seed
STEP 1: Gather your base ingredients and place them in your food processor or blender.
The day before, I cut up frozen banana and placed them in the freezer in a plastic ziplock storage bag.
As far as the frozen dark leafy greens go, I make my own plastic ziplock storage bag containing a medley of my three favorites: kale, spinach, and swiss chard.
When placing the items in the food processor, put in all ingredients except the coconut milk. You want to pour in the milk last in order to fill in gaps and see exactly how much you need. The milk should be filled near the top of the pile, but don’t have it cover the ingredients. You want enough milk so the contents will stir, but you don’t want so much that you’ll be left with watery soup. You’ll want it to be the consistency of frozen yogurt (or frozen yogurt juuuust as its starting to melt).
STEP 2: Pour the base into a bowl.
I usually end up putting the bowl in the freezer as I prepare the toppings. This keeps the base cold, along with the bowl.
Or, you guys could be professional chefs and have everything ready before you begin. Whatever, all you organized people out there. Again, I’m the epitome of amateur hour.
STEP 3: Prepare the toppings.
I have all my seeds and nuts in mason jars. I’ll set them out in a row, kind of like an assembly line.
In this case, I needed to cut the strawberries. I sliced up a handful.
STEP 4: DECORATE!
This is the fun part!
Remove your smoothie bowl from the freezer. Stir it up before dressing it up, as the top and edges may be slightly solid from being in the freezer. After that, have fun!
Matt likes to just sprinkle and pile his toppings in no particular order or fashion. I, on the other hand, treat each bowl like a blank canvas. I try to make each bowl a different work of art.
To check out all of my smoothie bowl art, go to my Instagram account. Don’t forget to add me while you’re there. I’m trying to update the blog once per week, but I upload something on IG almost every day.