Gorgeous Pink Chia Smoothie Bowl

Hannah Sunderani
Jan 15, 2018
3 min read

Here we have a little pink magic to bring some colour to this gloomy grey Monday. And don't we need it! I don't know what it's like where you live, but it's a dark and dingy one today in France. I've got a strong desire to curl up under my covers and sleep until Spring, which is probably not the most productive way to kickstart 2018? But, if Garfield can get through dreaded Monday's surely we can too. And although he resorts to lasagna to forget how the struggle is real, I'm gambling on this Gorgeous Pink Chia Smoothie bowl!

Just look at it this pretty pink bowl! It's gorgeous, glowing, and already lifting my spirits. Plus, this Gorgeous Pink Chia Smoothie Bowl combines two of our favourite breakfast foods: chia pudding AND a fluffy fruit smoothie for a perfect pink hybrid bowl. If you haven't tried combining chia pudding and smoothie you don't know what you're missing. The creaminess of the chia pudding alongside the fruit smoothie blend is a match made in heaven. And as the saying goes: when you can't choose, take both! (at least that's my #MondayMotivation quote, and it seems to be working!). The chia pudding in this recipe is made by combining chia seeds, homemade almond milk, and a pinch of pitaya powder for its magical pink hue. It's then paired with a fluffy smoothie blend of raspberries, mango, cauliflower, banana, plant protein and optional maca powder. Oooh yes! You will not regret this wonder good breakfast combo.

The pink hue of this bowl so perfectly fits with our #eattherainbow theme this January too. Because I might be on a detox to kickstart 2018, but that doesn't mean a list of boring and bland foods. I'm detoxing in colour this year, and it's D-licious. (Finally a detox I can get behind).

So go ahead and indulge in this healthful and gorgeous pink chia smoothie bowl. Time to kick this gloomy grey Monday into a colourful one.

And don't forget - You are gorgeous in pink! ;)

Gorgeous Pink Chia Smoothie Bowl

Makes: 1 | Prep Time: Overnight + 10 mins| Cook Time: 0 mins

Ingredients:

3 tbsp chia
1/2 cup (120ml) 10-minute homemade almond milk, plus more if desired (or store bought mylk)
1 tbsp (15ml) maple syrup (optional), to sweeten
1 tsp Rawnice pink pitaya powder (optional)
1/2 cup frozen raspberries
1/4 cup frozen mango
1/4 cup (2-3) frozen cauliflower florets
1/2 banana
1 scoop vanilla plant-protein powder
1 tbsp maca powder
splash almond milk, for blending
banana, chopped, optional for topping
2 lychee, optional for topping
frozen raspberries, optional for topping
coconut flakes, optional for topping

Directions:

Combine chia, oats and homemade almond milk in a bowl. Stir, then wait 10 minutes and stir again to stop clumps from forming. Place in fridge to absorb overnight, or at least for 30 minutes. Optional to add 1 tbsp maple syrup to sweeten if using store bought mylk.
When ready to eat remove chia from fridge and stir to remove any formed clumps. Add more almond milk if desired for preferred pudding consistency.
In a blender add frozen raspberries, mango, cauliflower, banana, protein powder and maca powder. Add a splash of almond milk for blending. (The amount of almond milk required will depend on how powerful your blender is. I used about 1/4 cup (60 ml)). Blend ingredients until smooth.
Pour both chia pudding and pink smoothie into a bowl. Top with banana, lychee, frozen raspberries and coconut flakes.

Approvals: