Who hasn’t been dreaming about naturally coloured blue foods? A dream has come true – at least for me. The colour (and taste) of this creamy, cold smoothie served in coconut bowls makes me feel an imaginary sea breeze on my skin. THE PERFECT summer snack or breakfast!
These smoothie bowls were the result of a collaboration I did with Sara. My friend Sara always thought smoothie bowls were complicated and time-consuming to make so this was my chance to prove her wrong! All you have to do is literally just throw all ingredients into a high-speed blender and pulse until smooth, fill the cold smoothie into a bowl and top with whatever you have available at home.
Fancy a little twist?
If you use only half of the soy yoghurt and leave out the cashew milk, you will get ‘nicecream’ – creamy banana ice cream which has a texture just like Italian ice cream. Try it!
To get the beautiful pastel blue colour, you need to use BLUE spirulina, not regular blue-green spirulina which colours food green. As pastel green also looks nice, I think blue is more extraordinary. Moreover, the blue spirulina is neutral, whereas the green spirulina has a slightly fishy taste. Blue for the win!
One more tip: Get a high-quality high-speed blender to be able to handle frozen bananas straight out of the freezer. It will be the best kitchen purchase you’ve ever made. This is the one I am using and I love it! It’s my baby. <3
Enjoy remaking this smoothie! 🙂
Blue Smoothie Bowls
- 6 frozen banana(s)
- 250 g soy yogurt
- 1 tsp blue spirulina
- Add all ingredients to a high-speed blender and pulse until smooth. Work with a tamper if necessary.
- Transfer to the bowls and add toppings of your choice.