Since my last post about smoothie bowls, I have done a little more thinking as to why anyone would choose to slowly eat his/her smoothie from a bowl rather than just drink it up immediately after blending:
- The addition of whole fruits, veggies, and toppings allows you to chew your smoothie. Digestion and nutrient absorption begins in your mouth: when you chew, you release digestive enzymes and send a message to your stomach to create stomach acid, helping you to break down your food and convert it into energy. Additionally, something about chewing makes it feel more like a "meal" rather than a "drink," and may help you feel more satiated.
- We eat with every one of our senses. Taking the time to make your food beautiful really does have an effect on your mood and on how your food tastes. Many of us only make our food "presentable" when preparing food for others; why? Take the extra moments needed to make your own food beautiful, and notice the difference it makes!
I decided to make this smoothie yellow (check out my green smoothie here), because I wanted to use turmeric. Turmeric is amazing. It is anti-inflammatory, high in antioxidants, manganese, iron, and healthy fat. It gives food an amazing orange color.. and tastes delicious.
Simple Smoothie Bowl: Yellow
Vegan, Gluten Free // Serves 1
- 1 Medium Banana, Frozen
- 1 Mango, Fresh or Frozen (~1 cup chopped)
- 3/4 Cup Non-Dairy Milk (Coconut or Almond work well!)
- 1/2 - 1 Teaspoon Turmeric
- Toppings: Get creative! I used Banana Slices, Golden Berries, & Crisped Maca Buckwheat (recipe follows)
1. Add ingredients to a high-speed blender and blend to smooth!
2. Top with choice of toppings, and take the time to make it beautiful! You deserve it!
Crisped Maca Buckwheat
I love buckwheat. Not only is it incredibly delicious, but it is also a superfood! It is high in protein and fiber, has a complete amino acid profile, and is full of antioxidants. It is also gluten free! There are many ways to enjoy buckwheat, and my newest favorite way is to crisp it up with another superfood. I have made them with maca and cacao in the past, and sometimes choose to use both of them. Maca gives it more of a "Rice Crispies" flavor, and the cacao gives it more of a "Cocoa Crispies" flavor. To make crisped buckwheat, simply preheat your oven to 350, take 2 Cups of Buckwheat (you can soak them overnight to sprout them, or use them as-is, just be sure to rinse them before using!), 1 Tablespoon of Coconut Oil, 1 Tablespoon of Grade A Maple Syrup, a Dash of Sea or Pink Salt, and a Few Shakes of a Superfood(s) powder of your choosing: Maca, Cacao, Spirulina, Turmeric, or a combination. You can add a little for a tiny flavor or up to 4 Tablespoons for a more pronounced flavor and/or color. I usually add about one tablespoon per cup of buckwheat. Toss them in a medium-sized bowl, and spread on a baking sheet lined with parchment paper or lightly greased with more coconut oil or a non-dairy butter like Earth Balance. Bake for 10-20 minutes, until browned. Remove, let cool, and enjoy!