Siba's tip...

The key to this quick and nutritious alternative to a sugar craving is freezing the fruits overnight before you serve up your smoothies the next day. In particular, be sure to peel and slice the bananas before freezing them. Freezing your fruits will not only keep your smoothie stable for longer, but give it a charming, crunchy quality when used as a topping. Did you know there are at least half a dozen edible flowers that should be readily available to use as a garnish, no matter the season? Try jasmine, sage flowers, lavender, hibiscus and even carnations. Not just pretty to put on your smoothie, but most of them are high in Vitamin C and antioxidants too.

Frozen Red Berry Smoothie Bowl

Prep time

10 min

Cook time

Serves

2+

Smoothie bowl

4 x 250 ml strawberries, quartered and halved and frozen
2 large bananas, peeled, sliced and frozen
500 ml plain, coconut-flavoured yoghurt

Toppings

200 g frozen grapes
120 g raspberries
120 g blackberries
30 ml chia seeds
Edible flowers, to garnish

Method

Place the strawberries and bananas in a food processor. Blend until smooth. Add the coconut-flavoured yoghurt and blend some more.
Divide into two or four serving bowls. Top with frozen grapes and berries, then sprinkle with chia seeds. Garnish with edible flowers. Serve immediately before your deliciously satisfying smoothie bowl starts melting.