There’s just something about a creamy, texture-perfect bowl in the morning. It’s art, really.

Do you follow any of the most popular smoothie bowl accounts on Instagram? Their dreamy posts show the blending, spooning and topping of amazingly colourful, smooth and creamy bowls. This post is meant to teach you how to achieve a smoothie bowl that mimics that perfect texture and all of the other hacks that go along with creating the ultimate smoothie bowl, including product recommendations and links.

HOW TO CREATE THE PERFECT SMOOTHIE BOWL – TEXTURE

TEXTURE is one of the most important things about a smoothie bowl. Not too soupy so that it doesn’t support all of your delicious topping choices, and not too stiff so that it is “nice cream.” We are looking for that glorious in-between stage.

And here’s how: Choose a high-powered blender. The Vitamix is ah-mazing. I also love the Ninja food processor. This is really important as it needs to be able to pulverize frozen fruit.

CHOOSING THE RIGHT FRUITS

Secondly, choose fruits that “cream-up” well. Bananas (obviously) are the #1 choice. However, if for some reason you can’t have bananas, mangos are an excellent alternative. I buy fresh bananas, wait until they are slightly overripe and brown (but super sweet) and then peel them, cut them in half and freeze them. You can also cut them into rounds, but it’s much easier to know how much you are putting in if they are halved.

THE ADD-INS

Add your frozen fruit choices to a blender/processor with all of your favourite superfoods. I have tried, tested and loved the following – Purple Sweet Potato Powder, Activated Coconut Charcoal, Maca Powder, Blue Spirulina Powder, and Green Spirulina Powder. Usually I choose two or three of them to add in one smoothie bowl. One colourful powder, one protein powder and Maca. Always.

BLEND IT UP!

Once you have your fruit and superfoods ready to go, pulse the blender a few times to start breaking up the fruit. Afterwards, blend on high, and while blending, slowly pour in the tiniest amount of non-dairy milk. This is the tricky part, as too much milk will make it too loose and none at all will make it nice cream (which is good, too). I would say start with one tablespoon and judge from there!

At this point, you need to continuously stop the blender to scrape down the sides of your bowl. Keep doing this until everything is well combined and smooth. Have faith in your smoothie…it will come together. Just do not over-mix as this will also loosen the texture.

HOW TO CREATE THE PERFECT SMOOTHIE BOWL – TOPPINGS

When you have achieved the ultimate smoothie consistency, pour your art into a beautiful bowl and top with all of your favs. My tried and true recommendations are as follows: Hemp hearts, chia seeds, hazelnuts, frozen berries, homemade peanut butter, slivered almonds, granola and coconut flakes.

THE FROSTED BERRY LOOK

One of the most popular toppings you will see in Instagram photos are frozen berries. They develop this gorgeous pale-white layer on their surface after you remove them from your freezer and let them hang out on the counter for a few minutes. Some tricks to achieving this look that I have found work for me are:

• Not washing your berries before freezing them (either buy organic or wash AFTER you take pictures…hehe)
• Do not stack berries on top of each other in their container in the freezer- just one single layer is best
• Leave them in your freezer for longer than 24 hours to achieve this look
• After a day or two in your freezer, remove them for about 10-15 minutes (don’t use them) and then put them back into your freezer…the next time you pull them out, they will be perfect!
• When plating, use food tweezers to place carefully – the warmth of your fingers will melt the spots you touch

Now take some pictures and grab a spoon!

I hope this post helps you achieve your ideal smoothie bowl. Here is an example of a pretty standard recipe that I use when creating my own. Enjoy!

How to Create the Perfect Smoothie Bowl – Mauve Smoothie Bowl

Servings: 2

Prep time: 5 minutes

Ingredients:

• 2 frozen bananas
• 1/2 cup frozen mango
• 1 tbsp vanilla protein powder
• 1 tsp maca powder
• 2 tsp Purple Sweet Potato Powder, optional (you can replace with your favourite superfood powder)
• splash non-dairy milk

Instructions:

1. To a high-speed food processor or blender, add frozen fruit, protein powder, maca and superfood powder. Pulse a few times and then blend. While blending, drizzle in the non-dairy milk. You only need a tiny amount. Blend until everything is combined and smooth, scraping down the sides a few times as it comes together.
2. Transfer to a bowl and add toppings of your choice. Enjoy!

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Chia seeds are my go-to when I’m trying to incorporate more fibre, healthy fats and protein. They are little sponges that absorb liquid like it’s nobody’s business, creating a thick “pudding” of sorts in just a short amount of time. I use the Costco brand chia seeds, found here.

Here are the layers:

Layer 1: Chia pudding – the ratio I use for the pudding is 1:3, seeds:liquid. In a mixing bowl, add one-third cup chia seeds with three times the amount (one cup) of your favourite dairy-free milk (I prefer almond). Mix in half a teaspoon of blue spirulina (optional), half a teaspoon of pure vanilla extract and a pinch of salt. Place in the fridge while you prepare the other layers.

Layer 2: Frozen fruit smoothie – to a food processor (I have a ninja), add two frozen bananas, half a cup of frozen mango, a quarter teaspoon of green spirulina (optional) and a half teaspoon of blue spirulina (optional). Blend until smooth, adding a splash of dairy-free milk to get it going, and scraping down the sides every so often. The spirulina powders give it that amazing teal colour and are packed with healthy nutrients.

Layer 3: Fresh blueberries

Layer 4: My Brown Butter Nutty Granola

Layer 5: Favoured toppings – My Homemade Peanut Butter, dark chocolate shavings, toasted coconut, etc.

Spirulina Chia Parfait

Serving size: 2

Prep time: 20 minutes

Ingredients:

• 1/3 cup chia seeds
• 1 cup dairy-free milk (I prefer almond), plus 1-2 teaspoons
• 1/2 tsp pure vanilla extract
• 1 tsp blue spirulina, separated
• salt
• 2 frozen bananas
• 1/2 cup frozen mango
• 1/4 tsp green spirulina
• Brown Butter Nutty Granola (optional)
• Homemade Peanut Butter (optional)
• Fresh fruit for topping

Instructions:

1. In a medium-sized mixing bowl, whisk chia seeds, milk, vanilla, half of a teaspoon of blue spirulina and a pinch of salt. Place in the fridge to set for about 20 minutes while you prepare the other layers.
2. To a food processor, add the bananas, mango, green spirulina powder and the remaining half teaspoon of blue spirulina powder. Pulse a few times and then blend, adding in 1-2 teaspoons of milk to help it along. Scrape down the sides as needed and blend until smooth.
3. To build the parfait: In a Mason Jar or a short glass, scoop in a few spoonfuls of the chia pudding. Next, add the smoothie layer and top with granola. Repeat these layers and then add the fresh fruit, peanut butter and more granola.

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1. Christmas is coming
2. You need a hostess gift
3. You like nuts

Truly – this is the best, most perfect, thoughtful, fast, easy, cheap and delicious gift that you could give to someone for hosting you over the holidays. I wouldn’t lie to you. Scout’s honour.

This granola recipe boasts all things Christmas – warm spices, toasted nuts, jeweled cranberries…and brown butter – the best part. Grab a few small mason jars and fill ’em up, tie some bows and get ready to have a handful of new best friends.

Alright, less talk, more granola.

First step: Make the brown butter. Add a quarter cup of cold butter to a pan over medium-low heat. Let the butter foam up and become fragrant, stirring often.

It will begin to develop brown bits on the bottom of the pan (5 minutes or so) – remove from heat and let cool (put it in the fridge or freezer to speed up this process).

Secondly: Grab the biggest bowl you own. We’re not messin’ around.

Dump in 2 cups of rolled oats, 6 cups of your favourite types of nuts (I do one cup pecans, one cup walnuts, one cup cashews, two cups slivered almonds and one cup hazelnuts) and half of a cup of quinoa. Set aside.

Next: In a small measuring cup, whisk together three-quarters of a cup of maple syrup, the cooled brown butter, half a teaspoon vanilla, half a teaspoon cinnamon and a quarter of a teaspoon of nutmeg.

Pour over the nut mixture and stir, making sure everything is coated nicely.

Transfer to a baking sheet that is lined with aluminum foil and bake in a 375 degree oven for 30-35 minutes, stirring often to prevent burning. Add large coconut flakes for the last two minutes of baking. Remove from oven and add some golden and sultana raisins as well as a handful of dried cranberries and a bunch of flaky sea salt. Cool for twenty minutes before putting into jars or storing in airtight containers.

*I highly recommend using heavy duty aluminum foil for this as thinner foil can rip easily when you are stirring the granola. No one likes tin flakes in their food!

Brown Butter Nutty Granola

Yield: 8 cups

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients:

• 1/4 cup cold butter
• 2 cups quick (or rolled) oats
• 1 cup pecans, rough chop
• 1 cup walnuts, rough chop
• 1 cup cashews, rough chop
• 2 cups slivered almonds
• 1 cup hazelnuts, rough chop
• 1/2 cup raw quinoa
• 3/4 cup pure maple syrup
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup large flake coconut
• 1/3 cup sultana raisins
• 1/3 cup golden raisins
• 1/3 cup dried cranberries
• 1/2 tbsp – 1 tbsp flaky sea salt

Instructions:

1. Add butter to a medium-sized pan over medium-low heat. Cook, stirring often, until you see brown bits begin to form on the bottom of the pan (about 5 minutes). Remove from heat immediately and cool completely (speed up cooling process in fridge or freezer). Do not burn the butter!
2. Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with heavy duty aluminum foil.
3. In a very large mixing bowl, add the oats, nuts and quinoa.
4. In a small measuring cup, measure out the maple syrup. Add the cooled brown butter, vanilla, cinnamon and nutmeg and whisk until combined. Drizzle over the nut mixture and toss until everything is coated. Spread evenly on the foil-lined baking sheet. Bake granola in oven for 35 minutes, stirring frequently to avoid burning. During the last five minutes, add the flaked coconut. The granola is ready when everything is a golden brown colour.
5. Remove from oven and add the raisins, cranberries and sea salt to taste (don’t skip the salt!!!).
6. Let cool completely before storing in an airtight container.

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Last summer, I backpacked through Peru and discovered a vegetable called maca. If you’ve heard of it, you may know that, when consumed, it’s known to majorly enhance energy levels. It also helps to increase fertility, especially in men. The Peruvians swear by it. You NEED to try it.

Maca grows at high altitudes in the Andes and looks similar to a rounded-out ginger root. It is typically dried out and processed into a powder for consumption, but I have also seen it in pill form (Costco). After hearing about maca and learning about it’s magic, I loaded up on a few bags before flying out of Lima. There, it was super cheap to pick up. Here, not so much. I usually buy mine at the Bulk Barn and it is decently expensive, but a little bit goes a long way. You can also (obviously) find it on Amazon.

One more thing about maca, it’s a libido-booster people…So if you need a little help in that department…I meannn, you’re welcome.

Moving along now. Superfood number two – Spirulina. Now this is the epitome of plant nutrition. Spirulina is a blue-green algae that again, is processed into powder-form (perfect for adding to smoothies or smoothie bowls, btw) and is jam-packed with the good stuff. The vitamins. The minerals. All of it. It will make you feel wonderfully alive and ready for all of the adult things that you must face throughout your day.

I must warn you though…it is unwise to put your nose anywhere near the opened container and breathe deeply. You will have major regrets. Don’t let the smell fool you though! You cannot at-all taste what your nose regretfully inhales…trust! Spirulina is also what gives it that pretty, vibrant green colour. I’ll admit – I originally bought it for the photos…not the health benefits. It’s cool, guys. It’s cool.

I buy my spirulina off of Amazon. You can find it here. I have also seen it for sale at Bulk Barn.

The rest of the ingredients are pretty basic. They are as follows:

• Frozen fruit (bananas, mangos and cherries)
• Protein powder (vanilla)
• Almond milk
• Preferred toppings (I like fresh fruit, hemp hearts, roasted nuts, pomegranate seeds, toasted coconut and peanut butter)

So basically, you throw the frozen fruit, superfoods, protein powder and almond milk into a food processor and blend until smooth. It has a similar consistency to “nice cream,” just slightly thinner. It’s everything wonderful, honestly.

After blended, transfer to a bowl and top with all of your faves! Yet another opportunity to sneak a few more energy-boosting ingredients in. Some other options are: chia seeds for protein, good fats and fibre, granola for the ultimate crunch factor, and dark chocolate shavings because uhm..the antioxidants…fine, it’s because I don’t go a day without eating dark chocolate and you shouldn’t either.

Power Boosting Smoothie Bowl

Servings: 1

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients:

• 1/2 frozen banana
• 3-4 frozen mango chunks
• 3-4 frozen cherries
• 1 tsp spirulina powder
• 1 tsp maca powder
• 1 tbsp protein powder
• 2 tbsp almond milk (or any non-dairy milk)
• Toppings of choice (nuts, seeds, fresh fruit, nut butters, coconut, granola, etc.)

Instructions:

1. Add frozen fruit and powders to a food processor and pulse a few times to break up. Turn on the motor and blend on low speed, slowly drizzling in the milk.
2. Blend until the mixture is smooth, scraping down the sides as necessary. Transfer to a bowl.
3. Add your choice of toppings and you’re done!

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