There is a first time for everything, and this bowl is full of them! This was my first ever smoothie bowl, my first time trying papaya and the first time I’ve eaten goji berries. I know I am seriously late to the party on all these things!
I recently discovered the incredible raw dessert artist, Stephen McCarty, who creates bright, beautiful, psychedelic raw cheesecakes. I cannot even begin to express to you how beautiful these things are, in fact the only thing to do is to show you.
I must admit, if I was ever lucky enough to have a cake made for me by Stephen, I don’t think I would be able to bring myself to cut into it! The cheesecake would end up living in the freezer, where I could just take it out occasionally to admire it’s beauty. But then again, it is cheesecake…
I swear I am going to lock myself away in my kitchen figuring out what this wizardry is! I thought I’d have a go at making patterns in my smoothie bowls based on Stephen’s work, as these are much cheaper to experiment with than in a raw cheesecake; my boyfriend’s stepmother estimated that she spent around £15 to make a raw cheesecake. I normally make a small smoothie bowl with one base flavour, and then make small amounts of separate flavours to swirl into the top. The trick is to make the base smoothie nice and thick so the other flavours don’t sink into it. Then I take a toothpick and make swirls through the separate flavours, et voilà!
These are a few of my little creations that I wanted to share. I am really excited to try making a cheesecake in some of these patterns, although they might not be as badass as Stephen’s, I think they are pretty fun!
However, this was a big bowl of sunset-coloured deliciousness none the less. It was surprisingly light and refreshing, with a hint of citrus. The perfect cooling bowl for a hot summers day! Although that might be wishful thinking in the UK!
- • 2 frozen bananas
- • 1 cup frozen mango
- • 1 small ripe papaya
- • 1 Tbsp Coconut Sugar
- • 100ml Coconut Water
- • 2 Tbsp lime juice
- • ½ cup frozen OR fresh raspberries
- • 15ml water (or more until desired consistency is met, may need more water if using frozen raspberries)
- Place ingredients in a blender and mix until smooth.
- Pour the mixture in a bowl, and place in the fridge while you make the raspberry swirl.
- Place ingredients in a blender and mix until smooth. You want a good liquid consistency for swirling and twirling!
- Make a spiral pattern with the raspberry sauce in the papaya and mango smoothie bowl. I searched ‘cheesecake swirls’ on YouTube, and there are lots of videos that show you different groovy techniques!
- I topped my bowl with some passion fruit, goji berries and pomegranate seeds, but you can add what ever you want, I’d recommend some shredded coconut flakes or some fresh raspberries.