Savoring Wellness: Tropical Smoothie Bowl

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while maintaining a creamy texture.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic sweetener.

granola

🥗Healthier: oats

💰Cheaper: cereal

Oats provide a similar texture and are often cheaper.

chia seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds are a good source of omega-3s and often less expensive.

Cut open the papaya and scoop out the seeds.

Scoop out the flesh of the papaya and taste for sweetness.

Add the papaya flesh to a blender with its juices and 1/4 cup guava nectar.

Blend until smooth and pour into silicone ice cube trays, filling each cube.

Place the lid on the trays and freeze overnight.

Trim and cut a fresh pineapple in half and then into quarters, removing the core.

Cut the pineapple into smaller pieces, about 2 cups worth.

In a saucepan, add the pineapple pieces, 6 oz of pineapple juice, 2 tbsp honey, a cinnamon stick, and a star anise.

Bring to a boil and cook for 5 to 7 minutes until the pineapple softens and releases liquid.

Add a cornstarch slurry to thicken the mixture and cook for another 5 minutes until thickened.

Remove the cinnamon stick and star anise from the mixture, and add a few drops of Scotch bonnet pepper sauce for a kick.

Prepare the mango by cutting it on the narrow side and slicing it thinly, then fan it out.

Slice the kiwi into rounds.

In a blender cup, add the frozen papaya cubes (about 6 oz), half of a banana, and 1/4 to 1/3 cup coconut milk.

Blend until smooth, adding more coconut milk if needed.

Assemble the smoothie bowl by adding the blended mixture to a bowl, topping with pineapple compost, mango slices, kiwi, granola, and toasted coconut flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens