Blueberry turmeric whip
Photo by Tam West
I’ve headed my smoothie bowl in a new direction, adding miso to amp up the flavour and fresh turmeric because it is super nutrient-dense. Frozen banana and blueberry are the base and I find the musky turmeric flavour gives it a fascinating depth and complexity.
We need to talk about whipping the whip. In the method I say “and process until super-smooth”. This may not be as easy as it first sounds (but oh so worth it and you do get the hang of it). I normally grab the Nutribullet jug off and shake the contents firmly down to the bottom about five times before the mixture stays in contact with the blades properly. When you get it right the mixture will be slowly churning around and rapidly getting smooth. If the motor sounds like it’s revving freely that’s when you need to give it another shake down.
Liquid, such as soymilk, helps but if you add too much you get a smoothie instead of a thick spoonable whip. Use whatever fresh fruit is in season, I like to vary these each morning. Carob powder is an x-factor topping on breakfasts, it has a lovely natural sweetness and makes a beautiful contrast with the bright white coconut cream.
For the whip
|½ cup||Frozen blueberries|
|2 Tbsp||Soy milk, cold|
|4 cm||Turmeric, fresh root|
|2 tsp||Miso paste, light coloured|
|1 Tbsp||Tahini, optional|
|1 tsp||Vanilla essence|
For the sides
|1||Nectarine, white fleshed, chopped|
|1||Golden kiwifruit, peeled and chopped|
|½||Lemon, juice only|
|¼ cup||Desiccated coconut|
For the toppings
- Place all whip ingredients into a high-speed blender, food processor or Nutribullet and process until super smooth using whatever technique works for you.
- Spoon into two bowls along with chopped fruit. In a separate bowl sprinkle grated apple with lemon juice, then mix in dried coconut. Add alongside fruit in serving bowl.
- Pour a little coconut cream on each bowl and finish with a teaspoon of carob powder.