Pink Lemon and Poppy Seed Smoothie Bowl
I served this to a friend of mine who doesn’t normally like health food, (read: Cheetos and root beer, all day. also read: I could die.) but she swore she could eat it all day. And it is pretty hard to pass up. I was struggling to make smoothie bowls with the right texture, until I read the actual Vitamix recipe book and it’s right there, 1/4 cup fluid to 1 cup frozen. It works, every time. Life is simple sometimes. It says to set the mix to blend on high. But since the container is so big and I often only make one or two servings at a time—I’ve found putting it on a medium setting for about 30 seconds and then speeding it up to high for another 30 works better for smaller batches. Just a tip.
If you love tangy things, this smoothie bowl comes out like a fresh, creamy, lemony sorbet. I’ll bet a tiny bit of lemon rind would add just a little something extra to this too. I did add some sweetener to this, because all the lemon makes it a little tart. I mean, that’s kinda the appeal, but it needs balance. I used monk fruit because it’s really the only sweetener I’m using right now. It tastes just like sugar, no calories, and blends in super easy. It bakes just like sugar too. For this recipe though, whatever sweetener you have on hand will work just the same. It’s just blending, after all.
The magic of these recipes really comes from creating the right texture, which means a powerful blender or a food processor. It needs the high speed emulsion to get it nice and whipped without melting it. I made mine in my Vitamix. (I have this one, if you’re curious.) If you make yours in a conventional blender, I can’t guarantee the same results texture-wise. But I’ll bet it’ll still taste just as good. Also, if you’ve found a hack for this problem, I’d love to hear it.
Trust me when I say, strawberries are the perfect topping for this bowl. You can just dip them in like you would strawberries and (vegan) cream. I got more out of the fridge after I ate up all of these. You’ll need frozen lemons and bananas. Freezing fruit takes about 3 hours. For the lemons, I chopped them in half, cut the peel and rind off before putting them in the freezer. With the bananas I peeled them and put them whole in the freezer. These froze overnight in a plastic bag. You shouldn’t need to freeze your fruit overnight. Although you definitely can.
You can stick your fruit in the freezer at breakfast and be ready by lunch. And if you’re curious, even though I used the whole lemon there was really no pulp in this. Not a pulp fan here. Luckily, it blends right up. Just lemon flavor, no lemon texture.
Prep cook Total
3 hours 5 mins 3h 5m
Here’s what you’ll need:
Pink Lemonade Smoothie Bowl
1 cup lemons or pink lemons - peeled and frozen
1 cup banana - Peeled and frozen
1/2 cup coconut milk - full fat
1 tablespoon of poppy seeds
1 tablespoon of Monk Fruit - More if you like it sweeter
Fresh strawberries for topping - Sliced
Prep and Freeze bananas and lemons for at least 3 hours before using
Place all ingredients (minus strawberries and poppy Seeds) in a high-powered blender
blend on medium for about 30 seconds
Increase speed to high and blend another 30 seconds
Fold in poppy seeds
Top with fresh strawberries