I think I have the summertime blues. It’s hot and sticky outside, and cooking doesn’t sound all that great today. I’ve been stuck at home for weeks, as I’m sure many of you have, with the lingering pandemic of 2020. The Butterfly Smoothie Bowl not only hit the spot for a no-cook, cool summer breakfast, but also happens to reflect my inner mood today…keeping it CHILL.
2020 has been a weird year, but it’s actually given me a chance to explore creativity with food a bit more. I’ve been at home with kids nearly 24/7, riding my stationary indoor bike is less than inspiring, and I’ve looked to find interesting flavor and food choice combinations I haven’t had before.
Butterfly Pea Flower Tea
Butterfly Pea Flower Blue Tea is one of my latest discoveries! When steeped in hot water, this beautiful herbal tea releases sapphire, dark blue hues and delicate flavors. Aside from the jewel-toned color (which comes from the flower’s high Anthocyanin compounds), Butterfly Pea Flower happens to be filled to the gills with antioxidants. So it’s good for you, too!
I bought the Wild Hibiscus brand of Butterfly Pea Flower Tea, which comes with traditional tea bags (vs loose leaf), but there are a couple of varieties available online. Butterfly Pea Flower is naturally caffeine-free.
The flower originated in Thailand, and is said to have memory, circulation, and eyesight benefits. Traditional Thai dishes also use it as a natural food coloring agent for blue desserts and such.
Butterfly Smoothie Bowl Key Ingredients
This is practically the easiest smoothie bowl to make, but you’ll need to have frozen bananas on hand before blending.
This recipe makes enough for two smaller smoothie bowls, or one bigger portion. The blended base mixes brewed (and cooled) Butterfly Pea Flower tea, frozen bananas, and my favorite vegan protein add-in, Complement Plant-Based Protein Powder.
Once the base is blended, have fun with the toppings! It’s literally “anything goes”, but I used fresh kiwi, blueberries, mango, shredded coconut, hazelnuts, and some pumpkin and hemp seeds. And there is one lone frozen blackberry…just for fun.
Smoothie Bowl Love
I’m seriously feeling the smoothie bowls this summer. Remember, I live in an RV full-time, so running the oven and cooking over the stovetop makes makes this tin can really stinking hot. This is a fresh way to enjoy healthy ingredients.
It’s like an every day smoothie, dressed up in a tuxedo.
Have fun with it! If you want to try some of my other smoothie bows, check out:
Butterfly Smoothie Bowl
- 3 whole bananas, frozen
- 1 c Butterfly Pea Flower tea, steeped and cooled to room temperature
- 2 T Complement Plant-Based Protein powder
- 1 t vanilla extract
- 1 whole kiwi, sliced
- 1/2 whole mango, diced
- 1/4 cup blueberries or blackberries
- 2 T unsweetened, shredded coconut
- 1 T hazelnuts
- 1 T hemp seed
- Make sure you freeze the bananas the night before (and peel them BEFORE you put them in the freezer).
- In a blender, add the frozen banana, Butterfly Pea Flower tea, Complement, and vanilla extract. Blend until smooth.
- Add all the toppings, or mix it up with your choice of goodies!