This smoothie bowl will be a little less thick than most of the others – if you want it slightly thicker, freeze the chopped beetroot.
The earthiness of the beetroot (beets) in this smoothie bowl is tempered by the natural sweetness of the apple, and the lemon slices give it a wonderful kick.
- 125 g (4½ oz/½ cup) natural yoghurt or 125 ml (4 oz/½ cup) milk kefir
- 60 g (2 oz/½ cup) crushed ice
- 1 peeled banana, frozen and roughly chopped
- 1 small beetroot (beet), scrubbed or peeled and roughly chopped
- 1 apple, cored and roughly chopped
- 2 slices lemon (skin on)
- natural yoghurt
- coconut, sesame and matcha clusters (see note)
- raw cacao nibs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whiz the yoghurt or kefir with the ice, banana, beetroot, apple and lemon slices in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or kefir, being careful not to add too much liquid.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with a swirl of yoghurt. Scatter with the coconut, sesame and matcha clusters and a sprinkle of cacao nibs.
• To make vegan, replace the yoghurt and/or kefir with a non-dairy alternative.
• To make the clusters, preheat the oven to 150°C/300°F (fan-forced). Line a baking tray with non-stick baking paper. Beat 1 egg white in a bowl with an electric mixer until frothy and starting to thicken. Add ½ tsp fine salt and beat until soft peaks form, then gradually beat in 55 g (2 oz/¼ cup) coconut sugar until thick and glossy. Gently fold in 75 g (23⁄4 oz/1½ cups) flaked coconut, 40 g (1½ oz/¼ cup) white sesame seeds, 40 g (1½ oz/¼ cup) black sesame seeds, 35 g (11⁄4 oz/¼ cup) sun flower kernels and 2 tsp matcha (green tea) powder. Spread the mixture over the prepared tray, keeping little clusters of mixture together. Bake for 12–15 minutes, gently stirring every 5 minutes or so (being careful not to break up the clusters too much), until the coconut starts to colour and become fragrant. Watch carefully towards the end of cooking time, as the coconut can burn in the blink of an eye. Remove from the oven and cool on the tray. This recipe makes about 250 g (9 oz/4½ cups). Store in an airtight container for up to 2–3 weeks (if they last that long).
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.