Kiwi Strawberry Granola Bowl with Mint
A pale green banana-spinach smoothie base topped with kiwi rounds, halved strawberries, raw buckwheat granola and fresh mint for a bright, crunchy start.
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52 recipes found · page 2 of 3
A pale green banana-spinach smoothie base topped with kiwi rounds, halved strawberries, raw buckwheat granola and fresh mint for a bright, crunchy start.
A tall acai cup layered with thick berry sorbet, sliced strawberries and golden dehydrated coconut buckwheat granola, easy to carry out the door.
Soft peach and mango smoothie bowls scattered with mixed berries, served among fresh orange, grapefruit and mango slices for a sunny brunch table.
Frozen banana, almond butter and chewy medjool dates blended with almond milk into a spoonably thick shake, finished with chopped almonds on top.
One blender, three colors: a spinach pineapple green, a raspberry banana pink and a deep blueberry smoothie, blended in sequence and served together with fresh fruit.
Tart raspberries and soaked cashews blend into a soft pink, silky smoothie scented with fresh rose petals, pretty enough for a spring brunch table.
Fresh strawberries and homemade almond milk blend into a soft, pastel pink smoothie that tastes like strawberries and cream, finished with mint and a straw.
A thick, spoonable acai sorbet blended from frozen banana and berries, crowned with raw buckwheat granola and whole cashews for a satisfying crunch.
Two jewel-toned frozen berry bowls, one raspberry and one blueberry, thickened with soaked chia and served inside polished coconut shells for a tropical presentation.
Twin deep-purple wild berry smoothie bowls finished with a scatter of pumpkin, sunflower and chia seeds, made for a slow weekend breakfast at the table.
A brunch spread of four small smoothie bowls, strawberry coconut, apricot, blueberry chia and kiwi, each built from one simple frozen fruit base.
Three ripe kiwis, spinach, frozen pineapple and lime make a tart, speckled green smoothie served in a ribbed glass with halved kiwis on the side.
Four jars, four colors: spinach pineapple green, strawberry pink, golden mango and a vivid raw beet berry smoothie, all built on one simple banana and cashew base.
A purple blueberry mint smoothie and a creamy pineapple coconut cooler blended back to back, for two very different drinks that look striking side by side.
A creamy coral smoothie bowl blended with goji berries and topped with chia and coconut, served rustic-style on a tree-trunk slice with a wooden spoon.
A soft lilac smoothie bowl scented with dried lavender, decorated with pink dragon fruit, strawberries, kiwi and airy dehydrated buckwheat crispies.
A generously loaded acai bowl with a thick layer of raw nut and buckwheat granola and bright kiwi slices, bold enough to stand against a magenta backdrop.
Two contrasting smoothies from one shopping trip: a rosy strawberry banana blend and a tangy kiwi spinach blend, served side by side in hurricane glasses.
Three pastel smoothie bowls served in natural coconut shells, each topped with fanned kiwi, sliced strawberries and diced mango for a cheerful overhead spread.
A thick, tropical smoothie of kiwi, frozen banana and fresh coconut milk, topped with kiwi slices and curls of shaved coconut for a little chew on every spoonful.
A velvety vanilla-cashew smoothie bowl served in a wooden bowl and scattered with whole cashews, broad golden coconut flakes and ruby goji berries.
Curly kale hides inside a creamy cashew milk shake sweetened with dates and vanilla, bottled up with striped straws for an easy, kid-approved green drink.
A vivid pink pitaya and raspberry smoothie bowl on a speckled plate, scattered with curled coconut chips and bitter cacao nibs for crunch.
Green, dark berry and pink smoothies are each layered in a jar with crunchy sprouted buckwheat and finished with fruit, coconut and seeds for a spoonable breakfast.