Smoothie bowls can look restaurant quality at home in no time at all. A trick I use is to prepare all the ingredients ready to blend before your guests arrive, keep in a container in the refrigerator, and then blend when ready to serve.
These recipes and other stylish, delicious, and stress-free, brunch recipes can be found in Last Minute Bruch Party by Amelia Wasiliev
ACAI SMOOTHIE BOWL
Ingredients
4 tablespoons coconut flakes
ó pound (220g) frozen acai puree
or 3 tablespoons acai powder
2 frozen bananas
2 cups (400g) coarsely chopped
fresh pineapple
12 large strawberries, plus extra
4 strawberries, sliced, for garnish
2 tablespoons vanilla protein
powder (optional)
¾ cup (180ml) coconut yogurt
ó cup (60g) Granola
2 tablespoons chia seeds
Method
Preheat the oven to 350°F (180°C). Spread the coconut flakes out on a baking sheet and bake for 4 to 5 minutes, or until toasted.
Meanwhile, add the acai, bananas, pineapple, strawberries, protein powder, if using, and yogurt to a blender and blend until smooth, adding a little water as you blend if needed. Spoon the mix out into a bowl and top with the granola, sliced strawberries, toasted coconut, and chia seeds. Get creative and use the toppings to make a design or just group them together and place the strawberry on top.
CLEAN GREEN SMOOTHIE BOWL
Try to make the mixture as thick as you can so it doesn’t melt too quickly. Presentation is key, so take time neatly slicing the fruit and always make sure to have a crunchy addition to add some texture. Serve in one large bowl for guests to share, or if you have a little more time, individually top each bowl.
Ingredients
1 ripe avocado, peeled and pitted
2 cups (300g) frozen mango
2 cups (60g) baby spinach leaves
2 tablespoons peanut butter
2 tablespoons honey
1 to 1½ cups (250 to 350ml)
coconut water
FOR THE TOPPING :
1 mango
2 kiwi fruits
2 passion fruit
½ cup (50g) Cacao Nut Crunch
(page 206)
2 tablespoons peanut butter
Method
First, prepare your toppings by peeling the skin from the mango and kiwi fruit and thinly slicing the flesh. Scrape the passion fruit pulp into a small bowl and set aside.
For the smoothie, combine the avocado flesh, frozen mango, spinach, nut butter, honey, and 1 cup (250ml) of the coconut water in a blender and whizz to a thick smoothie consistency. You may have to scrape down the sides of the blender with a spoon a few times.
Check the consistency as you go and gradually add more coconut water if needed. You want a thick consistency that holds its shape and is spoonable. Once the mixture is smooth, immediately divide between 4 bowls and arrange the prepared fruit on top. Sprinkle 2 tablespoons of the nut crunch over each bowl, drizzle with passion fruit pulp, and finish with a dollop of nut butter.