Who says breakfast can’t be a work of art? I love experimenting with different flavor and color combinations, so when your creation turns out this good, it’s the perfect wake-up call.
Pitaya is used to create the beautiful pink color and due to its mild flavor, I decided to blend this with coconut milk, coconut yogurt and banana. By FAR, my favorite coconut yogurt is made by Nu-Lac foods and is called No-Udder (I love the pun!). It is the creamiest product I’ve used and the texture/consistency is much like standard pot set yoghurt. I found that other products, such as Nudie or COYO, had a very strong/rich coconut flavor which tended to be quite overpowering – I haven’t found this to be an issue with No-Udder, even with mild flavor combo’s such as this one.
For the beautiful golden component, I simply blended frozen bananas with coconut water and mango. I’ve added some coconut yogurt to this previously, though for visual purposes I tend to leave it out as the color doesn’t end up as vibrant.
Pitaya – a very nutrient dense fruit due to its extremely low-calorie content vs. it’s fibre and vitamin C content – 3% and 34% RDI per 100 grams respectively. It is also a great source of iron, which is essential in the production of haemoglobin and red blood cells – a shortage of which is a common cause of fatigue in vegans and vegetarians alike. Around 50% of the pitaya’s seeds are made up of essential fatty acids which are great for aiding in the reduction of LDL cholesterol (bad cholesterol) and increasing HDL cholesterol (good cholesterol) levels.
Mango – a fabulous source of vitamin A, one mango delivers anywhere between 25-40% of your RDI. Vitamin A is vital in keeping the mucous membranes and epidermis strong, as well as the gastrointestinal linings and respiratory tracts. It is also very potent in vitamin C – one cup of mango holding over 75% of your RDI – which as most vegetarians and vegans will know, increasingly facilitates the rate of iron absorption.
Bananas – a great source of vitamin B6 (15% RDI) which plays an essential role in energy metabolism; 10% of your daily potassium intake can also be obtained by eating a single banana which can assist in regulating blood pressure and reduce your risk of cardiovascular disease. They are also great at regulating your blood sugar levels and are also a wonderful long-lasting energy source due to their low glycemic index.
Creates one serve.
- 1 large frozen banana
- 1-2tbs coconut yoghurt
- 1/4 cup coconut milk
- 1/4 cup coconut water
- 1/2 frozen mango
- 1/3 cup pitaya
- In a good blender, blitz half of the frozen banana, pitaya, coconut milk and yogurt. Set aside and rinse blender.
- Separately blitz the remaining half of the banana, with the frozen mango and coconut water.
- Place both halves of the smoothie into a bowl and run a spoon between the flavors to marble the colors.
- Top with granola (toasted maple granola gives off a beautiful golden color), strawberries, pomegranate and chia seeds.