A frozen blend of sweet and tangy fruits are served topped with slices of fresh tropical fruit and crunchy potato granola. A great way to start the day with the power of potatoes.
Ingredients
Potato Pitaya Smoothie (serves 24)
24 each Frozen Dragon Fruit (Pitaya) Pulp Packets (200 g)
12 each Bananas, frozen
3 quarts Coconut Milk
8 cups Dehydrated Potato Flakes
12 ounces Lemon Juice
1-½ cups Honey
10 cups Potato Granola, to serve (see recipe below)
Potato Granola (yields 10 cups, serving size ¼ cup 30g)
Put all ingredients except Potato Granola in a blender and puree until smooth. Mixture should be thick enough to be eaten with a spoon.
Top with Potato Granola and in-season fruit/berries of your choice and serve.
Chef’s notes: Can be served with nut butter in the smoothie bowl as well – add to taste; can also sub nut milk or any juice for coconut milk.
Potato Granola Directions:
Blend all ingredients except dried pineapple and dried apricot and spread out over two half sheet pans. Place in a pre-heated 300º oven turning every 10 minutes for 40 minutes total. Blend dried fruit in to warm granola. Allow to cool at ambient temperature serve or store in an airtight container.
Chef notes: Can substitute re-hydrated hash browns with 4 cups potato sticks (store bought).
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