It’s been a while since I’ve talked to you about smoothie bowls. Honestly, I didn’t want to go overboard. I usually make bowls every morning for breakfast and put a picture on my Instagram, but I like to post a variety of recipes here.
This bowl deserves some face time, though. I kept seeing pictures on Instagram and other food blogs of flowers on smoothie bowls, and it was driving me crazy. I wanted to create one of my own, but I didn’t know where to find fresh flowers (short of picking them off hedges in downtown D.C.).
Then I went to the farmers’ market a couple weeks ago and saw a small box of nasturtium. They were fresh and vibrant, and almost immediately, I had a smoothie bowl vision.
I made this bowl the next morning. It has a mango and banana base and is topped with flowers, toasted coconut flakes and some really good pistachio granola that I’ve been into lately. The bowl tasted as good as it looked.
I’m still on the lookout for more flowers…maybe I’ll make another foray into lavender smoothie bowls soon.
In the meantime, here’s a good song. And the smoothie bowl recipe in case you’re feeling inspired:
Mango Banana Smoothie Bowl (from me, to you)
1 cup frozen mango chunks
1/2 cup almond milk, or more if the base is too thick
nasturtium, toasted coconut flakes and granola for topping
Blend the frozen mango, banana and almond milk together in a blender on high until smooth. Top with the nasturtium, toasted coconut flakes and granola. Enjoy!