Our inspiring friend Lily Kunin of Clean Food Dirty City whipped up this amazing vegan smoothie bowl. Kick off your 2015 right following her quick and colorful recipe.
Pitaya Smoothie Bowl
- 4 frozen bananas (freeze when very ripe)
- 1 cup frozen raspberries
- 1 packet pitaya puree
- Unsweetened vanilla almond milk, enough to blend
- Splash sweetener, if desired
- Chia Seeds
- Raw granola
- Unsweetened coconut flakes
Slice very ripe bananas and place in freezer along with the raspberries, preferably overnight. Pour about 1/2 cup almond milk into the blender to start (you will need to use more if you are not using a high speed blender). Throw in the frozen banana, frozen strawberries, and pitaya. Blend until you achieve an ice-cream like consistency. You can play with your desired fruit to almond milk ratio depending on how thick you like it. Add sweetener to taste (we usually find that we don’t need any). Top with kiwi, chia seeds, raw granola, unsweetened coconut flakes, or anything you have on hand.