There are few things that excite me more than fresh, in-season strawberries. There’s just nothing like them! Compared to the tart, jumbo lookalikes you find year-round, fresh local strawberries are ruby red to the core, sweet like candy and juicy. They are a real delicacy if you ask me and I hope you’ll join me in baking, blending and eating them all month long!
Pick up a quart at your local famers market stand, or better yet, head to a local farm (like Nashville's Green Door Gourmet) and handpick them by the bucketful. I like to keep a healthy stock in the freezer for those warm summer mornings that call for fresh smoothie bowls with strawberries and basil.
If you’ve never had a smoothie bowl, it is indeed just a smoothie poured into a bowl. So why not just drink it with a straw? Well, research says that chewing our food releases enzymes that allow our bodies to better digest the food and absorb its nutrients. Not to mention, it’s a great base for healthy add ons like seeds, coconut flakes, nuts, granola and berries and ultimately makes for a more fulfilling meal. So all in all, it ends up being a heartier breakfast and invites us to slow down a bit, which is always a good thing.
I hope you enjoy this recipe for Strawberry Basil Smoothie Bowls and if you’re looking for more strawberry recipes, I’ve got just the pizza for you!
Enjoy!
—Mackenzie
Strawberry Basil Smoothie Bowl
INGREDIENTS
- 2 cups strawberries
- 1/2 cup basil leaves
- 1/2 cup unsweetened coconut milk
- 1/2 of an avocado
- 1 banana
- 1 tsp. local honey or more to taste
- Optional Toppings: shredded coconut flakes, fresh berries, chia seeds, lemon zest, cacao nibs
INSTRUCTIONS:
1.) Use a blender to combine the strawberries and coconut milk. Then, add in the basil leaves, avocado, banana and honey and blend until smooth.
2.) Pour the smoothie into a bowl and top with fresh fruit, seeds, lemon zest and other tasty superfood toppings!