Raspberry Hibiscus Smoothie Bowl with Gold Kiwis
If you love kiwis or if you don't, you have to try these gold kiwis! They were naturally bred in New Zealand around 1970. They are sweet and don't irritate the tongue at all. They have a mango flavor, and the skin in not fuzzy, like regular kiwis, that's why the whole fruit is edible. Just when I thought kiwis can't get any better, life throws gold kiwis at me!
Picking the toppings is where my decision making skills come in handy. Mulberries were the perfect topping in this smoothie bowl! They get very crunchy when you top them on a cold base and they go very well with the raspberry, yum yumm! I used white sun-dried mulberries from Nativas Naturals. Mulberries are very high in vitamin C, iron, and calcium.
I made this bowl in college, it felt special to eat from something I made, but to be honest, it was kinda difficult to eat this smoothie from it because it's not very smooth from the inside haha. Still proud of my creation though.
Base:
- 1 cup frozen raspberries
- 1 frozen banana
- 1 package soft tofu
- 1 tsp açaí powder
- Pure vanilla extract
- Pure organic stevia
- frozen spinach optional
- Hibiscus leaves soaked in hot water then in the freezer for 10 minutes.
Toppings:
- gold kiwifruit
- silvered almonds
- sprouted pepitas
- mulberries
- raw cocoa nibs
- shredded coconut
- a drizzle of hibiscus
