📝 About This Recipe
This vibrant smoothie bowl is a nutritional powerhouse designed to fuel your morning with plant-based protein and essential fatty acids. Featuring a creamy base of frozen berries and tropical fruit, it is elevated by the nutty, earthy undertones of raw hemp hearts and a hint of ginger. It’s a texture-rich experience that balances the refreshing chill of a fruit sorbet with the satisfying crunch of artisanal toppings.
🥗 Ingredients
Smoothie Base
- 1 1/2 cups Frozen Mixed Berries (blueberries, raspberries, and blackberries)
- 1 large Frozen Banana (sliced before freezing for easier blending)
- 1/2 cup Greek Yogurt (plain, full-fat for maximum creaminess)
- 1/2 cup Unsweetened Almond Milk (add more sparingly if needed)
- 3 tablespoons Hemp Seeds (shelled hemp hearts)
- 1 handful Baby Spinach (fresh, packed)
- 1/2 teaspoon Fresh Ginger (finely grated)
- 1 tablespoon Honey or Agave Nectar (optional, to taste)
Textured Toppings
- 2 tablespoons Hemp Seeds (for garnishing)
- 4 pieces Fresh Strawberries (thinly sliced)
- 1/4 cup Granola (honey-almond or vanilla flavored)
- 1 teaspoon Chia Seeds
- 1 tablespoon Unsweetened Coconut Flakes (toasted)
- 4-6 pieces Fresh Mint Leaves (small leaves for garnish)
👨🍳 Instructions
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1
Place your serving bowls in the freezer for 5-10 minutes before starting. A chilled bowl prevents the smoothie from melting too quickly while you arrange the toppings.
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2
Add the unsweetened almond milk and Greek yogurt to the base of a high-speed blender. Adding liquids first helps the blades move more efficiently.
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3
Layer in the fresh spinach and grated ginger. Pulse a few times until the greens are completely liquefied into the milk base.
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4
Add the 3 tablespoons of hemp seeds and the optional sweetener (honey or agave) to the blender.
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5
Add the frozen mixed berries and the frozen banana slices on top of the liquid mixture.
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6
Start the blender on the lowest speed, using the tamper tool to push the frozen fruit down toward the blades.
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7
Slowly increase the speed to medium-high. Blend for 45-60 seconds until the mixture is thick, smooth, and resembles a soft-serve ice cream consistency.
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8
Stop and check the thickness. If it is too thick to blend, add 1 tablespoon of almond milk at a time, but be careful not to make it too runny.
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9
Remove the chilled bowls from the freezer and divide the smoothie mixture evenly between them.
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10
Use the back of a spoon to smooth the surface of the smoothie, creating a flat canvas for your toppings.
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11
Arrange the sliced strawberries in a decorative line down one side of the bowl.
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12
Create parallel rows of granola, toasted coconut flakes, and chia seeds next to the strawberries.
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13
Generously sprinkle the remaining 2 tablespoons of hemp seeds over the center for a nutty finish.
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14
Garnish with a few fresh mint leaves for a pop of color and a refreshing aromatic finish.
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15
Serve immediately while the base is still firm and icy.
💡 Chef's Tips
Always use frozen fruit rather than ice cubes to ensure a creamy, undiluted texture. If you don't have a high-speed blender, let the frozen fruit thaw for 5 minutes before blending to protect your motor. For an extra protein boost, stir in a scoop of unflavored collagen or pea protein powder during step 4. Toast your coconut flakes in a dry pan for 2 minutes until golden to significantly enhance the flavor profile. Don't over-blend; the friction from the blades generates heat which will melt your bowl into a soup.
🍽️ Serving Suggestions
Pair with a hot cup of ceremonial grade matcha or green tea. Serve alongside a soft-boiled egg for a hit of savory protein. Enjoy with a side of toasted sourdough topped with a thin layer of almond butter. Add a drizzle of nut butter (like cashew or peanut) over the top for extra richness. Complement with a glass of chilled sparkling water with a squeeze of lime.