Mary Warrington - Smoothie Bowls: 50 Beautiful, Nutrient-Packed & Satisfying Recipes

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Contents

STERLING EPICURE and the distinctive Sterling Epicure logo are registered trademarks of Sterling Publishing Co., Inc.Text and photos 2017 by Mary Warrington Illustrations 2017 by Sterling Publishing Co., Inc.All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means (including electronic, mechanical, photocopying, recording, or otherwise) without prior written permission from the publisher.ISBN 978-1-4549-2687-0For information about custom editions, special sales, and premium and corporate purchases, please contact Sterling Special Sales at 800-805-5489 or .sterlingpublishing.comDesign by Shannon Nicole PlunkettIllustrations by Sarah Becan

Contents

Introduction

Smoothie bowls are so much more than just a smoothie you eat with a spoontheyre an opportunity to blend flavors, textures, and temperatures while maintaining the healthy components of a typical smoothie. Not only do you get a delicious smoothie as the base of the bowl, but you get toppingscut-up fruit, drizzled nut butter, flaky coconut, crunchy nuts and seedsthat give each bite a more distinct texture as well as the opportunity for flavor variation bite by bite.Anatomy of a Smoothie BowlA smoothie bowl has three basic parts: the base, the toppings, and the add-ins. The baseis the carrierthink of it as the ice cream underneath your sundae toppings. This is where the difference between a smoothie and a smoothie bowl becomes apparent: keep the base simple, just enough to taste great and fill up your bowl, but leave some of the more subtle flavor additions for the toppings. Some great toppings include sliced fresh fruit, granola, nuts and seeds, nut butters, edible flowers, ground spices, superfoods, or whatever else you can think of.While each recipe in this book has the base and the toppings listed out, add-insare something Ive mostly omitted. Add-ins are things like protein powder, superfood powders, adaptogens, or any other ingredients that are added less for flavor and more for health benefits. A few examples are maca, flax seeds, spirulina, mushroom powders, and vegetable powders. Most of these impart little to no flavor and should be something you add thoughtfully and purposefullywhich is why I havent dictated when and where to do so. Feel free to use them as you see fit.SubstitutionsYoull find a wide variety of smoothie bowl recipes in this book, and my hope is that youll use these recipes as a roadmap to create your own. Be adventurous with your substitutions, and feel free to hack these recipes apart. If a recipe calls for coconut milk, but you prefer almond milk: go for it! If you prefer blueberries to raspberries: swap them out! Toppings are a place where you can go especially wildthrow on whatever you want.An important component of most smoothie bases is one ingredient to add creaminessmost often I call for yogurt or banana, since its healthy and adds a sweet, creamy element to the smoothie. This is an area that you could easily swap around, but make sure you at least have somethingto introduce a creamy element. Options include the previously mentioned banana or yogurt, as well as zucchini (yes, really!), any milk or milk alternative, avocado, coconut meat, tofu, or even ice cream. Experiment with what works for you and your dietary needs with any of the recipes in this book.Dairy AlternativesI call for a number of dairy and dairy alternatives in this bookagain, these are interchangeable. One note about coconut milkvs. coconut cream: When I call for coconut milk, Im referring to the kind youll find in the milk section, in a carton. Its quite liquid and meant to be a milk alternative. Coconut cream will likely come in a can or small box, and it is much more viscous and has a higher fat content (this is what youd use when cooking a curry). For the most part I call for coconut milk, but there are a few recipes in here that call for coconut cream (or both).Other dairy alternatives include nut milks (cashew, pecan, sunflower, almond, etc.), rice milk, soy milk, sesame milk, and many more.

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