"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.
We recommend our Small bowl for easy transportation.
All props stylist’s own
