Raspberry and almond smoothie bowl – food is not art

I’ve seen some astonishingly pretty smoothie bowls online in the last few months, intricately and beautifully decorated with nuts, seeds, fruit and flowers. The smoothie takes but a moment to make, but I can’t imagine how long it must take to carefully and artfully place these toppings, to achieve the effect of an edible artwork. I am sure tweezers must often be involved. I even saw one where tiny cookie cutters were used to cut out banana shapes into stars and hearts.


I like my food to look good, but I cannot imagine any person in the real world actually having time in the morning to create a smoothie bowl that is more art than food to be eaten. So as a small act of rebellion I created this smoothie bowl, which takes less than a minute to make, and I think looks pretty and delicious. No elder-flowers, no careful linear display of pepitas, granola and berries – just a sprinkling of chopped almonds and coconut and a few little raspberries on top. The almond butter adds beautiful flavour and the vanilla a delicate sweet perfume. It’s healthy and delicious, and certainly achievable before a busy day at work or play. Would love to see smoothie bowls you have made!

Makes 1 serve, takes less than a minute to make

1 medium sized lady finger banana
1 cup frozen raspberries, with a few reserved for topping
1/2 cup milk (cows, soy, almond or whatever you have to hand)
1/2 teaspoon vanilla extract/vanilla paste
1 tablespoon almond butter
A few dry roasted almonds, roughly chopped, and a little coconut

In a blender combine all ingredients except for the almonds and coconut and blend until smooth. Pour into a shallow bowl and top with the almonds, coconut and reserved raspberries. Eat straight away.