Berry Smoothie Bowl

Method

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1. Chill two bowls in the freezer for 15 minutes.

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2. Put the frozen berries, frozen banana, mango, yoghurt and almond butter into a strong blender.

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3. Add 4 tablespoons of almond milk only, and start on low.

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4. Use the tamper to push the fruit down onto the blades rather than adding more liquid. Stop and scrape down the sides as often as you need to.

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5. Add more milk only a tablespoon at a time, and only if the blades genuinely will not turn.

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6. Blend until it is smooth, glossy and stiff enough to hold the mark of a spoon — like soft-serve, not like a drink.

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7. Taste and add honey if the fruit needs it.

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8. Spoon into the chilled bowls and flatten the surface with the back of the spoon.

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9. Arrange the toppings in stripes across the surface and finish with a drizzle of nut butter.

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10. Eat immediately, before it softens.

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Chef’s Tips

• Frozen fruit and almost no liquid. Add milk by the tablespoon.
• Use the tamper, not more milk, to keep the blades turning.
• Chill the bowls and eat it straight away.

Pairing Suggestions

• A strong coffee
• Toast and nut butter
• A boiled egg

Storage & Reheating

Eat immediately. Freeze the fruit in portioned bags so it is ready to blend.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.