Thick green smoothie bowls with blueberry and banana topped with toasted buckwheat, extra berries, and a sprinkling of chia seeds.
It took me thirty-some years to realize that if I wanted nice looking hair then I was going to have to do some things to it. Put some stuff in it. Handle some appliances. For so long I thought all those ladies with good hair were lucky and I just wasn’t. Lesson duly learned.
It took me nearly five years of food blogging to realize there was a smoke and mirrors situation here as well. Recently I was listening to a podcast about zero-waste food blogging and I was like, whaaaaat? Waste food blogging is a thing?
But apparently it is. This would explain why I can’t get an attractive shot of a fried egg to save my life – because I eat all of the food that I photograph, and I don’t want to eat an undercooked, cold sunny-side up egg just because it’s more a photogenic option.
This also explains why I’ve seen so many gorgeous purple-hued photos for berry smoothie bowls that *claim* to contain spinach, while mine looks like something that’s been scraped from the bottom of a swamp. But I refuse to sacrifice good nutrition for a pretty photo! Swamp bowls are where it’s at!
Hopefully you can get past the colour (and know that in certain lights it was more brownish than greenish) because these smoothie bowls make up for in flavour what they lack in appearance, and they’re packed full of good-for-you ingredients. Let’s talk about what sets a smoothie bowl apart from a regular old drinking smoothie. First, I like my smoothie bowls a bit on the thicker side so I can scoop ‘em up with a spoon. Second, the toppings, yo!
This smoothie bowl has a fairly straightforward base: frozen banana, frozen blueberries, spinach, almond milk, and chia seeds. You’d drink that, right? Me too. But instead pour it into a bowl – just trust me – and then get sprinkling. Toasted buckwheat is so nice and crunchy, and it brings lots of dietary fiber, manganese, and magnesium to the table. I like adding an extra handful of berries, some banana slices, and a sprinkling of seeds to round things out. Then I get in there with my spoon and have at it!
You can adjust the toppings according to your personal preference. Like more or less crunch? Adjust the amount of buckwheat. Like really a lot of chunks? Go bananas on bananas! Add hemp seeds for protein or extra chia seeds to thicken things up even more. The world is your smoothie bowl oyster!
Buckwheat isn’t actually related to wheat at all! It’s a fruit seed (related to rhubarb) not a cereal grain, and is safe for those who are sensitive or intolerant to gluten. Good news for your ticker – diets that contain buckwheat have been linked to reductions in LDL (bad) cholesterol and in blood pressure. These beneficial effects are due in part to its rich supply of flavonoids, which protect against disease by extending the action of vitamin C and acting as antioxidants. Whole buckwheat is also beneficial for blood sugar control. Buckwheat is a source of manganese, magnesium, copper, and dietary fiber. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.
- 1 frozen banana
- 1 cup fresh or frozen blueberries
- 2 cups baby spinach leaves
- 1 cup unsweetened almond milk
- 1 Tbsp chia seeds, plus more for sprinkling
- ½ tsp ground cinnamon
- 1 tsp maca powder (optional)
- ¼ cup toasted buckwheat groats
- extra berries for topping
- Place frozen banana, blueberries, spinach, almond milk, chia seeds, cinnamon, and maca into a blender. Blend until smooth.
- Transfer to a bowl. Top with buckwheat groats and extra berries.
- Serve immediately