Celebrate spring with this fresh, colorful, and nourishing smoothie bowl that is decorated to look like a flower garden. Whether you serve this to mom on her special day, make miniature versions for a spring brunch, or just make one as a special treat for yourself, this bowl is sure to bring a smile to everyone’s face. If you have kids, this bowl would be a great way to engage them in the kitchen and help them explore new foods. Kids will love using miniature cookie cutters to cut the fruit into flower shapes!
- Large banana
- Small mango
- Two kiwis
- Quarter of a dragonfruit
- Several strawberries
- 1 c baby spinach
- ½ c plain or vanilla yogurt of choice (vegan and/or unsweetened as desired)
- Dash of milk (any kind is fine) if needed
- Almond Crunch OHi Bar
- Cut all of the fruit into slices that are about an eighth of an inch thick. Try to make the slices as large, flat, and even as possible for easier shaping. Put any scraps into the blender to use for making the smoothie.
- Using miniature cookie cutters, cut the fruit into flower shapes. Continue putting all the scraps into the blender.
- In a high-power blender, combine all of the fruit scraps, spinach, and yogurt. Blend until you have a thick, rich texture. If needed, add a dash of nut milk to help the smoothie blend; however, keep it as thick as possible for easier decorating.
- Pour the smoothie into a large, shallow bowl.
- Crumble the OHi Bar into very small pieces, and spread the crumbles across the lower part of your smoothie to make the ground.
- Using the fruit flowers, create whatever designs you like to symbolize a flower garden.
- For a vegan version: use nut milk and a vegan yogurt.
- To avoid added sugar: use unsweetened milk and yogurt.
- Switch up the fruit! Any fruit that cuts easily will work well such as papaya, cantaloupe, honeydew, apple, or pear. In order to keep your smoothie as bright green as possible though, only blend green, yellow, or white fruit into the smoothie itself.
- Make it decadent by adding a few flower-shaped chocolates!
- Hosting a spring brunch? Make miniature versions and serve them in small bowls or tea cups.
About the Guest Blogger
Lee Corbett is a recipe creator, food photographer and author of The Rogue Brussel Sprout blog. She is passionate about creating nourishing plant-based recipes that are colorful, seasonal and celebrate fruits and veggies in all their glory. You can see all of her creations on Instagram (@TheRogueBrusselSprout) and on her blog (www.TheRogueBrusselSprout.com).