Berry smoothie bowl

Reserve 1 strawberry and thinly slice. Combine remaining berries, yoghurt, milk, oats, half the cinnamon and 3 ice cubes in a blender. Blend until smooth. Pour into a serving bowl.

Top with sliced strawberry, passionfruit pulp, pistachio kernels and coconut. Sprinkle with remaining cinnamon and edible flowers if desired. Serve.

TIP: Toasted nuts and coconut add flavour, colour and texture. Sprinkle them onto a baking tray and toast in 180°C fan-forced oven for 5 to 8 minutes. Once cool, store in airtight bags on containers in the fridge for 1 month or freezer for 12 months. You can double smoothie and keep one portion in a glass or bowl, covered for 3 days in the fridge. Complete step 2 just before serving.