Smoothie Bowl

FROM OUR KITCHEN

"A moment that signifies that summer has truly arrived is your first smoothie bowl for the season. This one is bright and light and the textures of the toppings contrast wonderfully against the ice-cream-like mango and banana mixture. The turmeric and cinnamon add a great anti-inflammatory element. Top the bowl as you please with your favourite fruit and nuts."

Recipe, photography and introduction by Harriet Davidson

INGREDIENTS

1 banana, frozen and chopped

1 mango, frozen and chopped

1/4 tsp turmeric

1/2 tsp cinnamon

5 ice cubes

2 tbsp yoghurt, coconut or Greek

1 tsp honey

1/4 cup water

TOPPINGS

Papaya

Coconut yoghurt

Pepitas

Toasted buckwheat

Toasted cashews

Coconut chips

Cinnamon

Tahini

METHOD

Place all ingredients in a blender and blend until smooth. You want the consistency to be similar to ice cream – add a splash more water if you need but be careful not to let it get too runny.

To serve, top with your favourite fruit and nuts. Here, we’ve done it with papaya balls, coconut yoghurt, toasted cashews, toasted buckwheat, pepitas, coconut chips, cinnamon and tahini.