A Coconut Bowl for Breakfast
Blueberries contain just 42 kilocalories per 100 grams, but a lot of vitamin C, potassium and zinc, folic acid and iron as well as tannins and plant dyes (polyphenols). Polyphenols are phytochemicals that renew cells and fight inflammation and boost the immune system.
Blueberries contain many flavonoids. These stimulate the transmission of information between the neurons. This in turn increases blood flow to the brain. In addition, the antioxidant anthocyanin ensures that more oxygen reaches the brain and concentration is increased.
You can enjoy your smoothie bowl from a real coconut shell. Our coconut bowls are suitable for serving warm and cold dishes, for salads, snacks, ice cream, mueslis and raw food dishes (up to 42 °C / 107.6 °F).
You shouldn't fill in food or liquids that are too hot, such as hot tea. The sudden temperature difference could lead to fine cracks.
Blueberry Banana Smoothie Bowl
You need the following ingredients:
- 200 g fresh blueberries
- 1 banana (keep a few slices for the topping)
- 100 ml almond milk or milk of your choice
- 2 tbsp oatmeal
- 1 teaspoon flaxseed
- 1 tbsp honey
For the topping you need:
- 50 g blueberries
- a few slices of fresh banana
- 1 teaspoon chia seeds
- 1 teaspoon of raw cocoa nibs
- 3 tbsp nuts of your choice (I prefer walnuts)
First, the flaxseed is mixed with the milk and left to swell for about 10 minutes. The blueberries are pureed with the banana and milk using a hand blender, smoothie blender or stand mixer. The banana makes the mixture creamy. Put the oat flakes in the coconut shell and pour the smoothie over them. Then you can decorate the whole thing nicely with the ingredients that are intended for the topping.