Blueberry & Raspberry Swirl Smoothie Bowl

Look, the Australian winter really isn’t that bloody bad is it. Where a dive in the crystal clear ocean (with your eyes open of course) is beyond insanely beautiful and a two toned, thick, ice-creamy smoothie bowl can still have a nice safe place in your heart. I’ve left myself a stash in the freezer to blend up again for a quick breaky, after dinner delight or cheeky snack.
Below is the recipe, and out of most foods, I really suggest using organic berries. They are one of the most heavily sprayed crops, and if you’ve done your research on glyphosate you’ll know why we should be trying to get spray free or organic prod as much as we can. Unfortunately that sh^* is toxic, and to be a real Debbie downer, it’s a well and truely proven carcinogen. But on a brighter note! Here’s the recipe for this ice-creamy delight.

SERVES TWO

RASPBERRY SWIRL

Ingredients

200g frozen bananas (I ferment mine in THIS coconut water kefir first and then freeze)
2 tablespoons Great Lakes Collagen
1 teaspoon vanilla essence
1/4 cup coconut milk or cream
1/2 cup @oob.organic raspberries
Stevia to taste if needed
Optional garnish of freeze dried berries and extra frozen berries

Method
Really challenging. Blend all ingredients until reeeeally smooth, thick and creamy.

BLUEBERRY SWIRL

Ingredients

200g frozen bananas (I ferment mine in THIS coconut water kefir first and then freeze)
2 tablespoons Great Lakes Collagen
1 teaspoon vanilla essence
1/4 cup coconut milk or cream
1/2 cup @oob.organic blueberries
Stevia to taste if needed
Optional garnish of freeze dried berries and extra frozen berries

Method
Really challenging. Blend all ingredients until reeeeally smooth, thick and creamy.