Rainbow Stacked Smoothie
Ingredients
Pink Layer
3.5 oz frozen Pitaya or Dragon Fruit
1 frozen banana
1/2-1 cup plant milk of your choice (i used almond) amount of milk depends on your blender's needs and the consistency that you want to achieve. The thicker the better.
1/4 tsp Camu Camu (optional)
Green Layer
2 cups leafy greens (spinach, chard, kale)
1/2-1cup plant milk of your choice (or the water from the coconut milk see below)
1/2 frozen banana
1/2 cup frozen mango
1 tbs vanilla pea protein powder (optional)
1/4 tsp spirulina (optional)
lime juice to taste
The Creme
1 can full fat Thai coconut milk - refrigerated overnight to separate fat from water
1/2 vanilla bean, seeds scraped or 1/4 teaspoon vanilla extract (if using extract pour slowly, regulating the thickness of the cream)
2 tbsp honey or maple syrup (to taste)
Instructions
Blend Pink and Green layers separately - wash out blender between each - put in separate jars/glasses
Carefully scoop the coconut fat from the top of the can of coconut milk and place in a bowl. Save the coconut water from the can for smoothies, soups...etc. Whip with an electric blender slowly pouring in sweetener and extract watching not to make it runny
To Assemble
First pour the pink layer as a base then carefully the green on top (if both layers are fairly thick they should stack nicely), feel free to make multiple stacks, spoon on the creme and top with bee pollen, raspberries, cacao nibs...