Women’s Fitness Australia — May 2017

1 cup natural yoghurt or milk kefir

cup crushed ice

2 peeled bananas, frozen and

roughly chopped

1 cup frozen blueberries

1 tbs ground linseed (flaxseed meal)

1 tsp natural vanilla extract

freshly squeezed lime juice, to taste

honey, to taste

TO SERVE

natural yoghurt

sliced banana

fresh blueberries, freeze-dried

and/or dried blueberries

dried mulberries

activated buckwheat

edible flowers

1 Whiz the yoghurt or kefir with the ice,

banana, blueberries, linseed and vanilla

extract 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.

2 Taste the smoothie and add a squeeze

of lime juice and a drizzle of honey to

balance the flavour to your liking.

3 Spoon the thick smoothie mixture

immediately into two chilled bowls and

top with a swirl of yoghurt. Scatter with

the banana, berries, buckwheat and

flowers, and serve immediately.

BLUEBERRY MUFFIN SMOOTHIE BOWL

MAKES ‡ V GF^

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PHOTOGRAPHY

CHRIS MIDDLETON

operator

Smooth

Fill up those brekky bowls

with edible works of art