Wash the cherries, put a few aside for the topping, cut the rest in half and stone.

Pureefinely the pitted cherries with yogurt.

Depending on the sweetness of the cherries, season the mixture with agave syrup.

Then fill in two bowls.

Chop roughlythe almonds.

Arrange the remaining cherries, almonds, cocoa nibs and coconut chips on the cherry and yoghurt bowl.

Pureefinely the raspberries and yogurt.

Wash, halve and core the apricots.

Put the raspberry yogurt in two bowls and add the apricot halves, flakes and flax seeds.

Pureefinely the berries with 2 tablespoons of tap water.

Put the quark in two bowls and stir in the berry puree.

Wash, dry and slice the fig.

Peel and slice the banana.

Removecarefully the pomegranate seeds from the fruit.

Spread the fig and banana slices, pomegranate seeds and the chia seeds on the berry quark and serve.

Mix yogurt with acai powder and cocoa.

Sweeten with a little agave syrup if you like.

Then put in two bowls.

Wash the blueberries, drain them and add them to the yogurt.

Arrange the chia seeds, desiccated coconut, pollen, pumpkin seeds and muesli on the bowl and then serve.

Wash and drain the spinach leaves.

Peel and core the mango and cut into strips.

Quarter and core the apple and cut into pieces.

Pureefinely the spinach, apple pieces and half of the mango strips with yogurt.

Pour the spinach smoothie into a bowl.

Add vital muesli, chia seeds and mango and serve.

Wash and drain the fruits.

Put some berries aside for the topping and put the rest in a blender jar.

Peel and slice the banana, put some of them aside for the topping and put the remaining slices in the blender jar.

Quarter and core the apple, cut into thin wedges, put some aside for the topping and put the remaining slices in the blender jar.

Put the yoghurt in the blender jar and puree everything finely with the hand blender.

Sweeten the fruit yoghurt smoothie with agave syrup as desired.

Fill the smoothie into two bowls.

Arrange the remaining fruits together with poppy seeds, oat flakes, nuts and seeds on both bowls.

Peel and diceroughly the bananas and place in a tall mixing bowl.

Add 100 g blackberries, 100 g blueberries and coconut yoghurt and puree finely.

Halve or quarter the remaining blackberries depending on the size.

Fill the smoothie in 2 bowls and sprinkle with the remaining berries and desiccated coconut.

Garnish with coconut blossom syrup and serve immediately.

Wash the lettuce, shake dry, pluck coarsely and place in a tall mixing bowl.

Peel the banana and cut one half into large pieces.

Halve and core the avocado and remove the pulp from the skin then diceroughly.

Wash grapes, put 10 pieces aside.

Put grapes, avocado, banana and kefir in the mixing bowl and puree finely.

Cut the rest of the banana into slices.

Halve the grapes.

Fill the smoothie into two bowls, sprinkle with the remaining fruit and chia seeds, and serve.

Chop roughlythe nuts and roast them until golden with coconut oil, spelled flakes and linseed.

Pour in 4 tablespoons of maple syrup, mix and roast briefly while stirring.

Then place on a sheet of baking paper and allow to cool.

Let frozen berries thaw.

Wash fresh berries, halve or quarter depending on size.

Chop finelyfrozen berries with coconut water in a blender.

Season with maple syrup and pour into two bowls.

Add fresh berries and streusel and serve.

Wash or peel 10 strawberries and ¾ banana and cut into small pieces.

Put together with 5 tablespoons of oat flakes, ice cubes and buttermilk in the blender and mix until creamy, season to taste with the agave syrup and then pour into the bowls.

Cut the remaining strawberries and banana into slices and garnish the smoothie bowls with the remaining oatmeal and pistachios.