Sort the blackberries, wash them and put about 6 berries aside.

Peel the banana and put ¼ to one side.

Put the fruit together with the acai powder, oat flakes, flaxseeds, coconut milk and coconut butter in a blender and mix until creamy.

Cut the rest of the banana into slices.

Garnish the bowls with banana slices and blackberries.

Pureefinely frozen banana, frozen berries, acai powder, agave syrup and almond milk.

Peel the kiwi thinly, cut in half and cut into thin slices.

Also cut the banana into slices.

Put the fruit puree in a bowl and serve garnished with kiwi and banana slices, goji berries, amaranth and chia seeds.

Sort, wash and drain the blueberries.

Peel the banana and cut into pieces.

Put 200 g berries, acai powder, cocoa powder, soy yoghurt and almond milk in a blender or puree finely with a hand blender.

Mix in the chia seeds and divide the smoothie into 2 bowls.

Serve sprinkled with cocoa nibs, sesame seeds and the remaining berries.

Put the peas in boiling water for 5–8 minutes, then rinse in cold water and drain.

Wash the watercress, nasturtium, spinach and basil and shake dry.

Put some of the cress aside for the garnish and roughly cut the rest.

Puree everything with the peas, approx.

300 ml vegetable stock and oil in a blender.

Dilute the smoothie to the desired consistency with the remaining broth.

Stir in wheatgrass powder then season everything with lemon juice, salt, pepper and a pinch of nutmeg.

Divide the smoothie in bowls, sprinkle with the remaining watercress, nasturtium and goji berries.

Wash and core the apple and cut into small cubes.

Peel and chop the kiwi and bananas and put half aside.

Wash the spinach, put some leaves aside.

Squeeze the lemon.

Put half of the fruit, spinach and lemon juice in a blender and puree finely.

Put the smoothie in 2 bowls.

Put the rest of the fruit on the smoothie bowls as a topping.

Sprinkle with chia seeds and desiccated coconut and serve with the remaining spinach leaves.

Peel the melon half, chop roughlyapprox.

750 g of the pulp and cut the remaining pulp into 1.

5 cm cubes.

Puree coarse melon cubes with lime and agave syrup, 4 tbsp oat flakes and coconut water.

Divide into two bowls and add the remaining coconut and oat flakes.

Wash lemon balm, shake dry and pluck the leaves.

Garnish the smoothie bowl with the lemon balm and the remaining melon cubes.

Wash and drain the berries.

Put half of the berries aside for the topping.

Peel the bananas and cut into pieces.

Pureefinely berries, bananas, acai powder, yoghurt alternative and almond milk.

Put the smoothie in two bowls.

For the topping, roast the sesame, almonds, sunflower and pumpkin seeds in a hot pan over medium heat.

Let cool for a few minutes.

Arrange bowls with roasted seeds and kernels and the remaining berries.

Halve the pineapple, peel and roughly dice 2/3 of the pulp, cut the remaining pulp into approx.

1.

5 cm cubes.

Squeeze the lime and orange separately.

Wash mint, shake dry and pluck leaves.

Peel the mango and cut the flesh from the core into cubes.

Peel the banana, cut into pieces and drizzle with a little lime juice.

Finely puree the fruit with the remaining lime juice, yoghurt, orange juice, coconut milk and coconut blossom sugar in a blender.

Fill into 2 bowls and sprinkle with oat flakes.

Chop roughlythe cashew nuts.

Garnish the smoothie bowl with cashew nuts, diced pineapple and mint leaves and serve immediately.

Wash the raspberries and set aside a handful.

Peel the bananas and break them into large pieces.

Put the bananas in a blender along with the berries.

Add coconut or rice milk, linseed and oat flakes and puree everything finely.

Mix the coconut milk with the vanilla powder.

Wash the mint, shake dry and pluck the leaves off.

Fill the smoothie into two bowls.

Using a spoon, pour the vanilla milk into the smoothie bowl in a circle.

Garnish with the remaining raspberries, mint, hemp seeds and coconut chips and serve.