When it comes to smoothies I’m team green all the way, and preferably with as little fruit as possible. This hemp seed & kale green smoothie is the perfect example. The only fruit it contains is lemon, yet it has a beautiful mellow flavour and is still one of my all time favourites.
But every now and then I get inspired to create something different and it’s usually something much more indulgent like this super creamy hot cross bun smoothie, or this spicy warm apple pie smoothie.
Recently I saw some spectacular looking pink dragon fruit in our local grocery store and knew I had to make a smoothie with it.
Aside from being one of the prettiest fruits around, dragon fruit (or pitaya) are packed with so many amazing goodies.
They’re a source of prebiotics which boost the good bacteria in your gut, and they’re abundant in antioxidants, particularly vitamin C, which supports your immune system and is amazing for your skin.
Dragon fruit are high in fibre which is great for digestion and helps balance blood sugar. They’re a good source of iron and magnesium, and pink fleshed dragon fruit is particularly high in betalains which are responsible for the pink pigment and can help reduce LDL cholesterol.
Makes you want to eat dragon fruit every day right?! Luckily for those that don’t have access to the fresh version, you can also buy it in dried form as pitaya powder.
Given all the COVID-19 craziness going on at the moment, what better time to fill your body with as many of natures immune boosting goodies as possible. So I decided to create a supercharged, immune boosting smoothie with pink pitaya.
To keep your smoothies looking beautiful it’s best to stick to ingredients with a similar colour palette. I also like to keep my smoothies on the low sugar side which means choosing low fructose fruit. Raspberries and blueberries fit the bill perfectly and blend beautifully with pink pitaya. Also, by using frozen berries you can create a lovely thick texture.
Lastly I added fresh turmeric and ginger root for their amazing anti-inflammatory properties, and a little unsweetened coconut yoghurt for creaminess and probiotics.
If you’d like to turn this immune boosting pink pitaya smoothie into a more filling meal you could add a spoonful of hemp seeds or hemp protein, the seeds being the milder flavour choice for those who like their berry smoothies to remain tasting like berries.
You could also add a spoonful of your favourite nut or seed butter, and if you’re a green fanatic like me you could also sneak in a handful of spinach leaves for some extra antioxidants.
When you make this Immune Boosting Pink Pitaya Smoothie let me know!
Looking for even more smoothie inspiration?
Immune Boosting Pink Pitaya Smoothie
Makes: 1 large smoothie
Prep time: 5 minute
1 cup frozen raspberries
1/2 cup frozen blueberries
1/2 fresh pink pitaya or 1 tsp pink pitaya powder
1/4 cup unsweetened coconut yoghurt (I’m loving Coyo vanilla)
2 cm fresh ginger root, peeled if not organic
2 cm fresh turmeric root, peeled if not organic
+ a little water to get the blender going
Place all the ingredients into a blender. Note, if using a fresh pitaya (dragon fruit) cut it in half, scoop the flesh out and discard the skin.
Blend on high speed until smooth and then pour into a serving glass.
Consistency: If you like your smoothie extra thick only add a tiny bit of water to get the blender going, and for a more liquid smoothie be generous with the water.
Lemon: If you like your smoothies tangy, add a squeeze of fresh lemon juice, or if you’re really keen add a whole peeled lemon. Lemon is a great source of vitamin C and is also very cleansing for the liver.
Extra protein: Want to turn your smoothie into a meal? Simply add a spoonful of your favourite nut or seed butter, or a spoonful of hemp powder or seeds. Note, hemp seeds have a much more neutral/mild flavour than hemp powder.
Greens: If you want to sneak in some extra greens by all means add a handful of fresh spinach leaves. Just don’t go too crazy or you’ll lose the pretty pink colour and end up with a murky brown.
Storage: If you won’t be drinking this smoothie straight away, store it in a sealed jar in the fridge for up to 2 days.