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Tropical Smoothie Bowl Serves 4Author and food blogger <a href=/articles/2015/03/the-sporuted-kitchen>Sara Forte</a> has a secret ingredient to this breakfast bowl: <a href=/articles/2013/04/turmeric>Turmeric</a>. "I add it here for all its fabulous health benefits," she says. "And its color blends right in so the skeptics don’t turn up their nose. The discerning may get a hint of the flavor, but it’s very subtle and worth adding." And remember, since this is meant to be eaten with a bowl and spoon, you want the smoothie on the thicker side. "A thick texture deems it more appropriate to eat from a bowl and spoon, almost like frozen yogurt with all its goodies on top," Forte says. Ingredients: 2 cups frozen mango 1 cup frozen pineapple 1/2 cup coconut water 1/2 cup orange juice 3/4 cup coconut milk 1 teaspoon turmeric (optional) 2 bananas 1 to 2 tablespoons bee pollen (optional) 1 cup crisped rice cereal 3/4 cup toasted coconut flakes 3/4 cup toasted, chopped macadamia nutsBlend the mango, pineapple, coconut water, coconut milk and turmeric until very smooth. Distribute evenly between bowls. Cut the banana into thin slices. Garnish each bowl with portions of banana slices, bee pollen, crisp rice cereal, coconut flakes, and macadamia nuts.Get another bowl recipe from Sara Forte: <a href=/articles/2015/03/hippie-bowl>The Hippie Bowl</a>“Reprinted with permission fromSprouted Kitchen Bowl + Spoonby Sara Forte, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”Photography credit: Hugh Forte © 2015

Tropical smoothie bowl

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