10 Beautiful and Healthy Smoothie Bowls

Pinterest says smoothie-bowl pins have increased tenfold in the past year, while Instagram has nearly 400,000 images hashtagged #smoothiebowl or #smoothiebowls. No fewer than three cookbooks dedicated to smoothie bowls will be released in 2016.

If you haven’t tried these tasty and nutritious treats, they’re simply a sit-down version of our favorite on-the-go smoothies, swapping a straw for a spoon. Smoothie Bowls blend together a base of pureed fruits and vegetables or frozen bananas, with an artful arrangement of fresh fruit, nuts, seeds and grains. Kind of like toppings on a Sunday — but a whole lot healthier. Their ice cream-like texture is a perfect cool-down summer treat. The fruit foundation makes added sugars unnecessary, so you’ll get naturally sweet fuel for the rest of your day.

New York-based nutritionist Amy Shapiro says that “too many goodies can turn these nutrient-rich meals into calorie bombs. She recommends using fruits high in fiber and low in sugar — such as frozen berries — and sticking to just one fat-rich topping. ‘Don’t put coconut and avocado [on it]’.”

But with the right proportions, it’s a great start to the day. “I grew up having cereal and milk for breakfast, and this reminds me of that, except it’s healthier,” says Leigh Weingus, 29, author of “A Rainbow of Smoothie Bowls.” due out in October, 2016.

Smoothie Bowls don’t just make superb breakfast choices, Fitness Magazine claims, “Next time you have a pint of Chunky Monkey on your mind, whip up a smoothie bowl instead. Smoothie bowls are fast becoming a fave snack (or meal), as a healthy alternative to ice cream or frozen yogurt, says McKel Hill, a dietitian, nutritionist, and creator of Nutrition Stripped. Like good old-fashioned ice cream, smoothie bowls are cold, creamy, and thick enough to scoop with a spoon—with the added bonus of nutrient-rich fruits and veggies. Fire up the blender and give these game-changing recipes a go.”

Tips for Making a Great Smoothie Bowl

BASIC THICK SMOOTHIE

INGREDIENTS
1 ripe frozen banana, sliced
250 ml (1 cup) plain 2 percent Greek yogurt
125 ml (1/2 cup) frozen fruit or vegetable or mixture of your choice (kale, berries, peaches, etc.)
125 ml (1/2 cup) milk of your choice (skim, soy, almond, etc.)
assorted toppings (fruit, nuts, seeds, coconut, cacao nibs)

PREPARATION
In a blender, place all ingredients except toppings. Puree until smooth. Pour into a bowl and decorate with desired toppings. Makes 2 servings

Source: Cara Rosenbloom, Words to Eat By