Pitaya fruit chia bowl
This lively magenta smoothie bowl is as tasty as beautiful.
Pitaya does not have much flavor (but a lot of color), which makes the other ingredients, such as subtly sweet almond milk, spicy kombucha and tart pineapple, shine. You can’t go wrong with tropical fruit toppers, but pineapple is pretty striking in combination with pepitas and bee pollen
1/3 cup unsweetened almond milk
2 tablespoons chia seed
4 grams frozen fresh pieces of pineapple (about 1 cup)
200 g Acai Amsterdam pink Pitaya frozen fruit puree
1/4 cup kombucha
fresh pineapple slices (about 1/4 cup)
1/2 tablespoon raw pepitas (peeled pumpkin seeds)
1 teaspoon bee pollen
1. Beat almond milk and chia seed in a bowl. Place this in the refrigerator for about 15 minutes, until it has thickened. Stir everything.
2. Combine the pineapple chunks, pitaya and kombucha in a blender. Process on the highest setting until smooth, about 1 minute.
3. Push the thickened chia mixture to a side of the serving dish; pour smoothie into empty side. Garnish with fresh slices of pineapple, pepitas and bee pollen.