main meal

Dragonfruit (Pitaya) Bowl

Dragon fruit is also known as pitaya and belongs to the cactus family.

Dragon fruit is also known as pitaya and belongs to the cactus family.

Native to America’s, Dragon fruit is rich in antioxidants. It is a perfect ingredient for your morning fruit bowl. The pink scaly outer skin encloses a white, yellow or red inner flesh, specked with black seeds, which is sweet in flavour and extremely refreshing. The seeds are rich sources of omega-3 and omega-6 fatty acids, which are essential for the body.

Here are 5 Delicious Ways for You to Try it:

  1. Scoop out the fleshy part.

  2. Slice or chop the flesh for fruit salads

  3. Juice it

  4. Blend it.

  5. Freeze it.

Try this pitaya bowl Recipe! The great thing about this recipe is that it is:

Engages your sense of fun and creativity
Has great visual appeal
Tastes yummy!

Plus you can enjoy it for breakfast, lunch or dinner…

You will need:

1/2 a dragon fruit

Small handful strawberries

1-2 drops DoTerra lemongrass essential oil (optional)

1/2 tbsp ground chia seeds

Just enough liquid to blend it up: almond milk, coconut water

Do this:

Add all ingredients to the blender and purée until smooth. Pour into a bowl and top with your favourite fruit etc.  As you can see, I saved some of pitaya to top with, along with hemp hearts, pumpkin and sunflower seeds, strawberries, dried shredded coconut, black currents and passion fruit.

Choose your Toppings:

When it comes to toppings, a few of my favorites include:

  • 2 tablespoons goji berries

  • 2 tablespoons buckwheat groats or your favorite granola

  • 1 tablespoon almonds, chopped

  • unsweetened finely shredded coconut

  • Nuts and seeds

  • Fresh fruit slices

  • Dried fruit

  • Cacao nibs

  • Coconut yogurt

Variations: You can blend different combinations as a base for your bowl.

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Sistahintheraw's Kerala Curry

Today I have been trying a masala spice mix for vegetables inspired by my trip to Kerala last month (February 2017). If you have ever attended one of my classes, you will know that I love spices, for the flavour and for their medicinal benefits too.

Being able to enjoy these flavours in raw dishes is a great bonus and has made my transition away from my traditional cultural foods, towards new and exciting raw combinations an invaluable process.

Sistahintheraw's Kerala Curry

For the Rice:
2 cups cauliflower
¼ cup pine nuts
¼ cup dried shredded coconut
2 tbsp. lemon juice
¼ tsp ground green cardamon
Pinch Sea salt
1 parsnip

For the Curry:
1 cup cashews, soaked for at least 2 hours
1-2 cups coconut water
½ tbsp coconut oil
½ red onion, chopped
6 cherry tomatoes
½ lime, juiced
¼ cup desiccated coconut
1 avocado
1 inch ginger, peeled and grated
1½ tsp cumin
½ tsp cayenne pepper
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
2 garlic cloves, crushed
sprig of fresh coriander, sliced chilli, or other veggies, sprouts or herbs to garnish

For the Rice:
Using a food processor with the ‘S’ blade or a chopper, pulse the parsnip until it’s the size of small nuts. Add the cauliflower and pulse.Add the pine nuts for a final pulse and stir in the other ingredients. Set aside.

For the Curry:
Using a high-powered blender, blend cashews with one cup of coconut water until a creamy paste is formed. Add the other ingredients and use your judgment as to whether or not you need to add more coconut water, as to the consistency you prefer. Garnish sauce and serve with your previously prepared raw rice.

Add less water for a thicker and creamy sauce or more if you prefer a slightly runny consistency. Add 1 cup of other vegetables for a filling curry sauce - quartered raw mushrooms, broccoli or cauliflower florets, peas etc.
Add your favourite Indian chutney to the meal.


Living Food = Vibrant You - Create healthier habits, try out one of my online wellness programmes, register here

To Celebrate my travels, look out for my new FREE Raw Soul Food Kitchen recipe ebook coming to you soon.