Hey there, my name is Alex Chen and I was born and raised in Taiwan. As a child, I remember picking flowers and herbs in the countryside with my grandma, and we would brew homemade tea using those ingredients. As I grew older and developed a passion for healthy living, I wanted to find a way to incorporate those same natural ingredients into my diet. That’s where this recipe comes in – it’s the perfect way to pay homage to my roots while enjoying a delicious and nutritious meal.
Alex Chen is a software engineer based in Vancouver who loves spending his free time exploring the outdoors. He enjoys hiking, camping, and cycling, and is always looking for new adventures to embark on. With a love for healthy and nutritious food, Alex experiments with different recipes that fuel his active lifestyle.
Alex Chen currently resides in Canada and grew up in Taiwan.
Did you know that May Day has been celebrated for centuries as a marker of the changing seasons? The tradition of giving flowers dates back to ancient Greece and Rome, where offerings of blooms were made to the goddesses of fertility. These days, May Day is celebrated around the world with colorful festivals and parades, often featuring beautiful floral displays. What better way to honor this tradition than with a recipe that celebrates the beauty and power of flowers?
In a world that often feels overwhelming and chaotic, taking the time to prioritize our health and well-being is more important than ever. This recipe is not only delicious and satisfying, but it’s also packed with nutrients that will help you feel your best. By incorporating fresh, whole foods into our diets – like the flowers and fruits used in this recipe – we can stay energized, focused, and at the top of our game. So sip into spring with me and let’s celebrate the beauty of the season with this flower power smoothie bowl!
What you need
Looking to bring some flower power into your mornings? Look no further than this delicious and nutritious May Day Smoothie Bowl, bursting with vibrant colors and wholesome ingredients. Beginning with a steeped infusion of tart hibiscus flowers, the recipe blends together a creamy base of coconut yogurt, frozen bananas, and strawberries, while a splash of hydrating coconut water keeps the mixture light and refreshing. Topped with sprinkles of colorful, edible blooms or your favorite fruit, this smoothie bowl is a feast for the senses that leaves you feeling energized and ready to take on the day. So why not sip into spring with this delightful and easy recipe and celebrate the beauty and symbolic importance of flowers like never before?
Ingredients:
- Dried Hibiscus Flowers – Adds a tangy, floral flavor and a pop of color to the smoothie bowl. Can be substituted with dried rose petals or lavender.
- Frozen Strawberries – Provides a natural sweetness and a creamy texture to the smoothie bowl. Can be substituted with frozen raspberries or blueberries.
- Frozen Bananas – Adds creaminess and natural sweetness to the smoothie bowl. Can be substituted with frozen mango or pineapple.
- Coconut Yogurt – Creates a tangy and creamy base for the smoothie bowl, with a subtle coconut flavor. Can be substituted with Greek yogurt or soy yogurt.
- Coconut Water – Provides a hydrating and refreshing base for the smoothie bowl, with a subtle coconut flavor. Can be substituted with almond milk or pineapple juice.
- Honey or Agave – Provides a natural sweetener to the smoothie bowl. Can be substituted with maple syrup or stevia.
- Edible Flowers – Adds an aesthetic appeal to the smoothie bowl and reinforces the flower power theme. Can be substituted with fresh berries or nuts.
Utensils:
- Blender
- Small pot – Optional, for steeping dried flowers
- Measuring cups
- Measuring spoons
- Spatula
- Bowls – For serving
- Strainer – Optional, for removing solids from hibiscus tea infusion.
Dried Hibiscus Flowers, add a tangy, floral flavor
I love using dried hibiscus flowers in my smoothie bowls, not just because they add a pop of color, but also because they have a tangy, floral flavor that pairs perfectly with sweet fruits like strawberries and bananas. These flowers have long been used in traditional medicine for their numerous health benefits, including promoting healthy digestion, balancing blood pressure, and boosting the immune system. Plus, the fact that they’re completely natural and plant-based makes them an even better choice for a wholesome smoothie bowl.
Coconut Water, provides a hydrating and refreshing base
Coconut water is one of my go-to ingredients for smoothie bowls, and for good reason – it adds an extra layer of hydration and refreshment to the recipe. Not only does it have a light, tropical taste that complements the other ingredients, but it’s also high in potassium, which can help lower blood pressure and reduce the risk of heart disease. As someone who loves to stay active and spend time outdoors, I appreciate the fact that coconut water is a natural electrolyte, making it a perfect post-workout ingredient. Plus, it’s lower in sugar and calories than many other fruit juices, making it a healthier choice overall.
What to serve it with?
When it comes to pairing my May Day Smoothie Bowl with a complementary dish, I like to keep things simple so that the flavors of the bowl can shine. That’s why I often serve it with a slice of freshly baked banana bread, lightly toasted and spread with a bit of butter. Not only is banana bread incredibly easy to make, but its warm, cinnamon-y sweetness and moist texture make it the perfect snack to balance out the fresh, cool flavors of the smoothie bowl. There’s something so comforting about the combination of a light smoothie with a hearty, classic slice of banana bread, and it’s a great way to fuel up for a long day of exploring and adventuring in the great outdoors!
Summary
And there you have it, my dear readers – a smoothie bowl recipe that’s as beautiful as it is healthy, and as inspired as it is delicious. Whether you’re looking to celebrate the changing of the seasons, satisfy your cravings for a fruity and refreshing snack, or simply try something new and exciting in the kitchen, this May Day Smoothie Bowl is sure to delight. So why not gather up some hibiscus flowers, some fresh berries, and your best blending skills, and whip up a batch of this tasty recipe today? Don’t forget to let me know what you think in the comments – I always love hearing about your favorite variations and creative additions to the recipes I share here on the blog!
Here’s the recipe:
Sip Into Spring with These May Day Flower Power Smoothie Bowls
Equipment
- Blender
- Small pot
- Measuring cups
- Measuring spoons
- spatula
- Bowls
- Strainer
Ingredients
- 1/4 cup Dried Hibiscus Flowers
- 1 cup Frozen Strawberries
- 2 Frozen Bananas
- 1/2 cup Coconut Yogurt
- 1/4 cup Coconut Water
- 1 tbsp Honey or Agave
- To serve Edible Flowers
Instructions
- Steep the hibiscus flowers - In a small pot, bring 1/2 cup of water to a boil. Turn off the heat and add the dried hibiscus flowers to the hot water, stirring gently to combine. Let the mixture steep for 5-10 minutes, until the water turns a deep red color and the flowers are fully rehydrated. - Be careful not to over-steep the flowers, as this can make the mixture too bitter.
- Blend the smoothie ingredients - In a blender, combine the frozen strawberries, frozen bananas, coconut yogurt, coconut water, and honey or agave. Blend on high speed until the mixture is fully combined and has a smooth, creamy texture. - For a thicker smoothie bowl, use less liquid. For a thinner bowl, add more coconut water or almond milk.
- Assemble the smoothie bowl - Pour the smoothie into bowls and decorate with the steeped hibiscus flowers and edible flowers. Serve immediately. - Feel free to get creative with your toppings - other options include fresh fruit, granola, nuts, or coconut flakes.
