Creamy berry and banana smoothie bowl
This still life is a tribute to the pure joy of self expression.
Don’t be afraid just to explore and push over the edges. Try new things and humour ideas that pop into your head. No matter how odd they may seem at first, just try them out. Perhaps it’s so bad that you cross into a new genre of avante garde you didn’t know you liked, or at least you have a good laugh. Maybe, though, you will find exquisite beauty. This is how exceptional work is created. Experiment, push through discomfort and follow your intuition. Playing with your food in this way can bring much joy.
A pink berry smoothie bowl for breakfast is a sure-fire way to cheer you up. I was inspired by these beautiful flowers I collected in the Company Gardens on my morning jog. The pink and white swirl of the blossoms made me want to slurp their petals. This smoothie bowl is ready in minutes… enjoy.
CREAMY BERRY AND BANANA SMOOTHIE BOWL
1 1/2 cups cashews, soaked for 4 hours or boiled for 10 minutes
1 cup coconut or rice milk
1 tsp vanilla paste
1 cup raspberries ( I use frozen raspberry crumble from Hillcrest Berry Farm)
1 scoop of mesquite or maca powder (optional)
Blend all the ingredients together until smooth. Let it go in the blender for a while to make it extra smooth and creamy. If you don’t have raspberries, you can use strawberries or guavas.
I always like to add a superfood to my breakfast, so here I opted for mesquite. I also like to use a blend called ApuLife which combines mesquite, maca, quinoa and other Peruvian-sourced superfoods. It’s a plant-based protein and vitamin mix packed with high levels of antioxidants and essential nutrients to help you with your busy life. I buy mine from Wellness Warehouse. Sometimes I add beetroot powder or acai powder to pump the colour naturally and add more cheer, ‘cos who doesn’t want more cheer?