I’ve recently jumped on the smoothie bowl bandwagon. If you don’t know what I’m talking about, you need to get yourself on Instagram and check out the #smoothiebowl tag. There are some seriously gorgeous pictures that will have you frantically digging through your cupboards in search of your old blender.
I think we are all familiar with “the smoothie.”
Fruits and/or veggies. Water or cow/soy/almond/whatever milk. Blend it up. Drink it.
They’re not only super easy to whip up in the morning (or afternoon…or evening…), but they also taste delicious and feel nutritious (that rhymes) in your belly.
We’re talking seriously delicious here.
Anyway, now that I’ve given you your completely unnecessary refresher on what a smoothie is, let me talk about my current obsession: smoothie bowls! Smoothie bowls take things to a completely different level.
Essentially, a smoothie bowl is just a smoothie…in a bowl. (I bet you couldn’t have guessed that.) Since you eat this smoothie with a spoon, you don’t need as much liquid as you do with a smoothie-in-a-glass smoothie, but it’s fundamentally the same thing.
I think what makes smoothie bowls so amazing is all the toppings. You can pile ’em on (no straws required, remember). You can be as creative and inventive as you want – sliced fruit, nuts, granola, bee pollen, goji berries, whatever! Anything goes!
The smoothie bowl gives you complete freedom to create whatever you’re feeling – emotionally, physically, and visually. There is only one real rule for smoothie bowls: Presentation is key.
My favorite smoothie bowl recipe is this delicious chocolate banana berry one I made a couple weeks back! (See below) I really love the combination of almond milk, frozen blueberries, frozen banana, and chocolate veggie protein powder.
But, this week I thought that I’d break free from my chocolate addiction and try something a little different. And…it just happens to have a little something to do with Japan. The combination of two of my favorite things – smoothie bowls and Japan. How much more perfect could it get?
Over the weekend I visited an international supermarket nearby and was able to pick up some matcha powder, also known as Japanese green tea.
If you traipse about the internet, you’ll find all kinds of articles raving about the health benefits of matcha. To save you a little time, let me give you a quick rundown of some of the claims out there:
- high in antioxidants
- great for the immune system
- a stress reducer
- an energy booster
- a memory & concentration improver (I made that last word up. My blog. My rules.)
That being said, I did not do very thorough research on the legitimacy of these claims, so I’ll leave it up to you to decide if the science is right. But, I will say one thing for sure about matcha: it is delicious!
Matcha Banana Smoothie Bowl
So, here’s my first attempt at a matcha smoothie bowl. I created a simple recipe after spending some time googling decadent flavor combinations. What I came up with is an amalgamation of a bunch of different recipes for smoothies and desserts. (Yum, desserts!)
For my smoothie base, I used 1 frozen banana (cut into coins before freezing), 1 cup of baby spinach (packed), 1/2 cup of unsweetened almond milk, and 1 tsp of matcha powder.
I threw all of the above ingredients into the blender and chose the “liquidate” mode. I don’t have a fancy blender, so if you’re considering trying this at home don’t be too concerned about the mode. As long as it all blends together well, you’re fine.
After thoroughly blending my ingredients, I poured the mixture into a pretty bowl (very important detail!) and got to work decorating it. Toppings, topping, toppings!
For my toppings this morning, I used 1/3 carton of Chobani Greek Yogurt (strawberry), 1 tsp of bee pollen, and 3 strawberries (sliced).
I attempted yogurt swirls for the first time – dripping spoonfuls of yogurt into the smoothie and then swirling them around at random with a toothpick. They didn’t turn out as beautiful as smoothie bowl swirls I have seen on Instagram, but I don’t that it wasn’t too terrible for a first attempt.
Next, I sprinkled on my bee pollen and gently placed my sliced strawberries into the bowl. Unfortunately, I think I put too much almond milk in this one – the berries didn’t sit perfectly perched at the surface like I wanted, but oh well – next time. I think 1/3 of a cup might be the magical amount.
But, anyway…regardless of texture, it tasted phenomenal. There was just enough matcha powder – not so much that it overwhelmed the bowl, but not so slight that I couldn’t taste its richness.
So, is it healthy?
First things first, I’m the realest. (Just kidding – Thanks Iggy!)
A nutritionist, I am not. But, I think it’s decent. It’s got some protein, a little fat, a bunch of carbs, and a boatload of vitamins and minerals. If you’re not big on eating carbs and sugar, this is probably not your thing. Because…bananas + strawberries = carbs and sugar. But, this smoothie is super natural, filling, and delicious. I say go for it!
As for me, I will definitely be attempting this smoothie again in the future – with some tweaks!
If you decide to try this recipe out, please share your pictures with me! I would love to see all your creativity and I. just. love. food. pictures.
Tweet me pictures (@hasamiandglue) or get on Instagram and tag me (@gwynethrosie)!
Have a lovely week, friends! I can’t believe it’ll be the first of October on Thursday!