Strawberry Pineapple Pitaya Smoothie
I am in love with the color of this smoothie, a soft pink brightened with a pop of fuchsia. It simply appeals to the eyes and stomach and should have a small sign near it, reading “drink me.” And on top of it, this protein packed smoothie is full of the fruity and bright flavors of strawberries, pineapple, and pink pitaya dragon fruit. All three fruit are rich in vitamin C and high in fiber. Pineapple is also high in bromelain. Pitaya is said to lower blood sugar due to its high inulin content. This smoothie screams summer and is filled with nutrition. I use collagen protein but feel free to use a plant based protein of choice if you prefer. I also love Mikuna which is plant-based. A great way to start your summer day or perfect as a refreshing afternoon snack. I love serving my smoothies in Ball jars, but feel free to use any glass of choice as long as you can see through it as you will be rubbing the pink pityaya powder onto the inside of the glass to bring out the beauty of this easy, tasty smoothie.
Makes 2-3 servings/ Preparation time 5 minutes total
Gather
2 cups/ 500 ml coconut water or choice of milk
1 banana broken into pieces (preferably frozen)
1 cup/ 165 grams frozen pineapple
1 generous cup/ 166 grams strawberries frozen or fresh
2 tablespoons/ 29.57 ml MCT coconut oil
5-6 drops stevia
1 teaspoon/ 4.93 ml vanilla extract
3 scoops collagen protein powder or protein powder of choice with a neutral flavor
1 1/2 teaspoon/ 9 grams pitaya powder plus extra for dusting the glasses
Make
Wet your fingers with water and rub the water on the inside of your glasses. Dry your hand and then take a small pinch of the pink pitaya powder and sprinkle it over the wet areas, shake the powder around the glass, the powder will stick to the wet areas. You will wind up making a random pretty design on the interior of the glass.
Place all the ingredients in a high speed blender and blend until thick and smooth. Pour into your glasses and sprinkle a small amount of the pink pitaya powder on top. Garnish with edible flowers. Enjoy!
YOU MAY NEED:
Developed by Anna Getty-Oster of Amalgamkitchen