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Raspberry Pitaya Smoothie Bowl

with Kiwis, Figs, and Strawberries

Kim Ly Curry Minneapolis, MN
I'm very food-obsessed & I love to eat.

When I think of summer, I think of all the beautiful and bountiful fresh fruits that come to market after a long winter, and Raspberries are one of my favorites. Living in the greater Minneapolis area of the Twin Cities, in Minnesota, we’ve been named the capital of raspberry consumption in the entire country. The only raspberries I buy are Driscoll’s because of their high quality and consistency. They are always non-GMO and I can usually find them at almost any local grocery store. I am so excited about partnering up with Driscoll’s and TheFeedFeed and honored to be a part of their #berrytogether campaign.

This campaign embodies a message I identify strongly with. That is; “life is sweeter when you #berrytogether.” Of all the food that I photograph and eat, nothing compares to the colors found in raspberries. With all the rich and heavy foods that end up being on my diet, I strive to balance it out by making and incorporating natural vegetables and fruits into my daily routine.

Driscoll’s is running an exclusive Minnesota Sweepstakes until August 31 where the winner of the grand prize will receive an all-expense paid trip to Madden’s on Gull Lake. Four first prize winners will receive a year's worth of Driscoll’s berries. Enter at www.berrytogether.com

Using Driscoll’s raspberries, I created a delicious and healthy superfood smoothie bowl that anyone can make and it takes less than 10 minutes including prep. Feel free to modify your toppings with your favorite fruits, nuts, seeds, or even dark chocolate to boost your antioxidant game.

Raspberry Pitaya Smoothie Bowl

Recipe by Kim Ly Curry

Ingredients:

  • One frozen pitaya pack
  • One cup almond or coconut milk
  • 1/3 cup Driscoll’s raspberries
  • 1/3 cup frozen mix of pineapple and mangoes
  • One teaspoon honey (optional)

Toppings:

  • Driscoll’s raspberries, blueberries, diced strawberries, cubed mangoes, sliced bananas, sliced kiwi, sliced Turkish and black mission figs, sliced dragon fruit, raw pumpkin seeds, cacao nibs, coconut flakes, and chia seeds.

Method:

Add the almond or coconut milk, frozen pitaya pack, and frozen pineapples and mangoes into a blender. Blend until smooth then pour smoothie into a medium size bowl, and add the toppings and honey if desired. Enjoy!

Raspberry Pitaya Smoothie Bowl

Recipe by Kim Ly Curry

Ingredients

One frozen pitaya pack

One cup almond or coconut milk

1/3 cup Driscolls raspberries

1/3 cup frozen mix of pineapple and mangoes

One teaspoon honey (optional)

Toppings

Driscolls raspberries, blueberries, diced strawberries, cubed mangoes, sliced bananas, sliced kiwi, sliced Turkish and black mission figs, sliced dragonfruit, raw pumpkin seeds, cacao nibs, coconut flakes, and chia seeds.

Method

Add the almond or coconut milk, frozen pitaya pack, and frozen pineapples and mangoes into a blender. Blend until smooth then pour smoothie into a medium size bowl, and add the toppings and honey if desired. Enjoy!


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