David Sievers
Strawberry and coconut smoothie bowl
Recipe from The Plantation Juice Co
Perfectly placed to take advantage of all the beautiful seasonal produce, The Plantation Juice Co was surprisingly the first juice bar to hit the Adelaide Central Market back in 2015.
Since then, they've been feeding health-conscious tummies with their evolving menu of juices, smoothies and smoothie bowls. They make an impressive line-up of raw menu-items too, such as chocolate-avo mousse, raw cheesecake and chia puddings.
Recipe for strawberry and coconut smoothie bowl
Preparation time: 10 minutes + freezing time | Serves: 2
‘Ice-cream’
3 frozen bananas, chopped
1 cup (130 g) frozen strawberries
1/2 cup (125 ml) organic coconut milk
Smoothie
1 cup (250 ml) organic coconut milk
1/4 cup (20 g) shredded coconut
1 fresh banana, chopped
1 frozen chopped banana
1 cup (130 g) fresh strawberries, hulled and quartered
1 punnet frozen strawberries
1 tablespoon LSA (ground mix of linseed, sunflower seeds
and almonds)
2 tablespoons rolled oats
1 tablespoon chia seeds
1/4 cup mint leaves, roughly chopped
Topping
1/4 cup (20 g) toasted shredded coconut
1 banana, sliced
2 strawberries, sliced
2 tablespoons oats
2 teaspoons chia seeds
Mint leaves, to garnish
- For the strawberry ‘ice-cream’, place frozen bananas, frozen strawberries and coconut milk together in a food processor and blend until smooth. Pour into a plastic container and freeze for at least two hours, preferably overnight.
- For the smoothie, combine all the ingredients in a liquidiser and blend until mixture is smooth.
- Pour smoothie into 2 bowls and garnish with coconut, banana, strawberries, oats and chia seeds.
- To finish place a scoop of strawberry ‘ice-cream’ in the centre of each smoothie bowl and garnish with mint leaves.