“We should eat this on a warm day outside.” — River, recipe tester, age 5
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
CHOP: Add strawberries and mango to food processor and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until fruit is finely chopped, about twenty 1-second pulses.
BLEND: Remove lid and scrape down bowl with rubber spatula. Add yogurt, banana, honey, and salt and lock lid back into place. Process until smooth, about 1 minute, stopping halfway to scrape down bowl.
Smoothie bowls are all about the toppings. We like to arrange combinations of fresh, crunchy, and sweet toppings in fun patterns on top of the smoothie base.
Fresh toppings: whole blueberries, raspberries, blackberries; sliced strawberries, bananas, peaches, or kiwi; chunks of fresh mango or pineapple
Crunchy toppings: granola, pepitas, sunflower seeds, sliced almonds, chia or flax seeds
Sweet toppings: shredded coconut or coconut chips; a drizzle of honey or maple syrup
Green Smoothie Bowls
Want to make a bright green, leprechaun-ready smoothie? Look no further. Use 1½ cups (7½ ounces) frozen pineapple chunks instead of the strawberries and 1 cup (1 ounce) baby spinach or kale instead of the mango. Add ½ avocado with banana in step 2.