The Trio of berries to use in smoothie bowls are raspberries, blueberries, and strawberries all for different reasons.
First off,raspberries give smoothie bowls an amazing thick texture due to their high fiber content, and they boost an added bonus of being one of several fruits that are low sugar.
Strawberries give it a thick texture but with a beautiful sweet flavor, so you don’t need much.
Blueberries on the other hand are loaded with antioxidants, far more than both raspberries and strawberries, especially wild blueberries. In case you might not have access to fresh berries right now , the best option is to use frozen organic berries as much as possible, plus it’s a good thing that they’re affordable and available year round no matter where you live. If you’re using local and seasonal berries in your area, I like to give them a good wash, dry, and then pop them in the freezer in anairtight glass container or a baggie right before they get “too ripe” or go bad. This freezes them at their peak ripeness and allows you to get the most nutrition and flavor for your buck!
To freeze zucchini, simple chop it up (you can leave peel on or off) and freeze it in a large container or bag just like you would bananas for a smoothie. Add to any smoothie for a low sugar option.
Ingredients that could be used to top this smoothie bowl are: hemp seeds,bee pollen,shredded coconut,goji berries,cacao nibs. You can find edible flowers at your local farmer’s market or pick them from your yard (just know exactly what you’re eating!).
Source: Nutrition Stripped
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