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Spring Recipe – Pink Pitaya Bowl

By Luke O'Kelly

RECIPE

  • 1 frozen banana diced
  • 1 cup frozen diced mango
  • 1 pink pitaya frozen smoothie pack
  • A handful of frozen strawberries (optional)
  • 20mil coconut water kefir
  • 20mil or 1 tablespoon of cold flaxseed oil
  • 1 scoop of marine collagen powder (optional – doesn’t affect the taste)
  • 1 teaspoon Maca powder (optional) energising, great for the endocrine system & hormones.
  • Handful raw almonds – about 10-15
  • Almond milk
  1. Get all your frozen ingredients out of the freezer and leave on the bench for about 10 minutes to slightly defrost.
  2. Add all of the ingredients to your high speed blender with a few good splashes of almond milk.
  3. Start blending. The blender will get stuck so you will need to stop and push the ingredients down with a spatula a few times – it’s a labour of love, but keep persisting. It will get to a point when it all starts to blend together, keep blending till it’s nice and smooth. You know you have a good consistently when you can flip the blender upside down and the smoothie doesn’t move (but do this with caution!)
  4. Scoop into a bowl and top with your favourite toppings – I always have about a tablespoon of chia seeds for fibre, about a teaspoon of hemp seeds if I have them for more protein, fresh fruit – blueberries, kiwi and strawberries go well, a scatter of cacao nibs (raw chocolate) and buckini’s for some gluten free chocolately crunch.
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