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!
Strawberry Basil Smoothie Bowl
- 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
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!