Pitaya Smoothie Bowls

Pitaya Smoothie Bowls

These gorgeous smoothie bowls make a healthy breakfast, snack or light dessert. They get their vibrant color from pitaya, aka dragon fruit. Blend them up when you need a special treat that's good for you and good-looking! We call for fresh pitaya in this recipe, but if you can't find it or don't feel like fussing with it, feel free to swap in frozen cubed pitaya.

Ingredients

• ⅔ cup frozen pineapple chunks
• 1 tablespoon light agave nectar
• ⅛ teaspoon salt
• 1 cup cubed fresh pink pitaya (dragon fruit), divided
• ¼ cup chia seeds

• ¼ cup sliced fresh strawberries
• ¼ cup sliced banana
• 2 tablespoons toasted unsweetened shredded coconut
• 2 tablespoons toasted unsalted pistachios

Preparation

1. Combine pineapple, agave, salt and ¾ cup pitaya in a blender; puree until smooth, about 30 seconds. Stir in chia. Transfer to two bowls; chill for 15 minutes. Top each bowl with strawberries, banana, coconut, pistachios and the remaining ¼ cup pitaya.

3. Elderberry Sunset Cocktail

This refreshing cocktail calls for elderberry syrup—if you've tried trendy St-Germain elderflower liqueur, which is made from the same plant, the flavor of elderberry syrup is somewhat similar but not as floral. Stock up on the syrup for this cocktail and for your health—research shows that it can help you recover from a cold faster. (One brand, Sambucol, is widely available in supermarket supplement sections.)

Ingredients

• Ice
• 2 ounces vodka
• 1 ounce elderberry syrup

• 1 teaspoon Bénédictine liqueur
• 2 ounces Fever-Tree bitter lemon mixer
• Lemon twist for garnish

Preparation

1. Fill a shaker half full of ice. Add vodka, elderberry syrup and Bénédictine. Shake for 30 seconds, then strain into a glass of ice and top with bitter lemon. Garnish with a twist of lemon.

3. Strawberry Shrub Mocktail

You can easily multiply this strawberry shrub mocktail recipe to serve a whole party: just muddle the strawberries, basil and lemon in a pitcher, then vigorously stir in the shrub and ice. Top each serving with seltzer.

Ingredients

• 2 strawberries
• 2 leaves fresh basil
• 1 (1 inch) strip lemon zest

• ¾ ounce Strawberry Shrub (see associated recipe)
• 3 ice cubes
• 5 ounces cold plain seltzer

Preparation

1. Muddle strawberries, basil and lemon zest in a cocktail shaker or pint jar with a tight-fitting lid until mashed and fragrant. Add Shrub and ice. Cover and shake until cold, about 30 seconds. Strain into a champagne flute and top with seltzer.
3.