Here, Alissa Wagner of New York City's sweet little California-inspired restaurant Dimes shares one of the restaurant's coveted smoothie bowl recipes, adding some much-needed tropical flair to midwinter breakfast.
Frozen pitaya or dragon fruit pulp is the perfect base, because it's low in sugar and subtly sweet, allowing for the blended mix-ins and toppings, like fresh fruit, nuts and seeds, to shine. If one of the fruits isn't in season or isn't one of your personal favorites, feel free to swap it out (mango, pineapple and pomegranate seeds all pair particularly well).
Oh, and maca what? That would be maca root. It belongs to the radish family and is often referred to as Peruvian ginseng, which means energy. Considered a superfood, it's rich in vitamins and iron, and is said to fight depression, alleviate stress and even boost libido. Dig in.
Pitaya (Dragon Fruit) BowlRecipe adapted from Alissa Wagner, Dimes, New York, NY
Yield: 1 serving
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
Two 3½-ounce packets frozen unsweetened pitaya purée
½ cup raw coconut water
1 date, pitted
1 tablespoon goji berries, plus more to garnish
1 teaspoon maca powder
1 banana, sliced into rounds
¼ cup blueberries
2 tablespoons hemp seed hearts (substitute with chopped almonds)
¾ teaspoon chia seeds
1 teaspoon honey (optional)
1. In the base of a blender, add the pitaya pureé, coconut water, date, goji berries and maca powder. Blend until the mixture becomes a smooth, thick and creamy pureé. If you prefer a looser consistency, add more coconut water.
2. Transfer the pureé to a serving bowl and top with the banana slices, blueberries, hemp seeds, chia seeds and a few goji berries. Drizzle with honey, if using, and serve.
Almond, Dill and Sardine Bucatini →
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