Smoothie bowls, are they all they’re hyped up to be..?
YES! They are an undoubtedly on trend breakfast at the moment and for good reason. If the versatility & simplicity of a smoothie bowl isn’t motive enough to be your new daily breakfast, the nutritional benefits will be sure to tip you right over the edge of becoming a smoothie bowl addict.
Fruit for breakfast is great for gut & adrenal health, it is a gentle start for your digestive system. Fruit in its raw form is quickly digested making it an easy task for the digestive system to break down. This avoids unnecessary strain on the gastrointestinal tract and adrenal glands that alternative breakfast options such as high fat meals and coffee can cause.
Combining fresh fruit into a smoothie bowl for breakfast will fuel your body with its preferred energy source (carbohydrate in the form of sugars). Accompanying the carbohydrate component of fruit you will additionally be consuming a large amount of micronutrients (Potassium, folate, magnesium, vitamin A, vitamin C & vitamin B- levels vary depending on the fruit). Micronutrients are essential for the maintenance and regulation of pretty much every physiological function. Fruits also contain phytonutrients, which fight off free radicals and help to detoxify the body. Last but not least, fruits are high in fibre, which plays a key role in digestive health and is a major preventative for chronic diseases.
These are just a few of the incredible health impacts that eating fruit can have. So here is one of my favourite smoothie bowl recipes for you to try jam-packed with all of the above and then some, enjoy!
Berry Smoothie Bowl
½ cup of coconut water
½ cup of frozen mango
¼ cup of frozen raspberries
¼ cup of frozen blueberries
2 tbsp of Raw buckwheat
2 tbsp of chia seeds
Seasonal fresh fruit of choice
Add 1 banana, ½ cup of coconut water, ½ cup of frozen mango, ¼ cup of frozen raspberries and ¼ cup of frozen blueberries to a high-speed blender and blend until smooth. Scoop into a bowl and top with seasonal fresh fruit of your choice, 2 tbsp of chia seeds and 2 tbsp of raw buckwheat.
Jacinta is 3rd year vegan student dietitian who is soon releasing an E-book with some more amazing breakfast bowl recipes + much more!