Passion Fruit Tropical Shake
Prep. Time
15 minutes
Cook Time
-
Servings
2 cups
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
None
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I put this smoothie together on a day when I wanted something refreshing but not too heavy — just a clean, naturally sweet blend with a little texture and a lot of flavor. The coconut sugar adds a subtle caramel note that plays so well with whatever fruits I have on hand, and the chia seeds give it a gentle boost without making it fussy. Whether I’m making it for myself or splitting it with someone I love (honestly, I rarely get to finish it without sharing!), it feels like a kind gesture in a glass.
Ingredients
4–5 ice cubes
1 cup mixed fruit (fresh or frozen; e.g., berries, mango, banana, or pineapple)
2 tablespoons coconut sugar
1 cup filtered water
1 tablespoon chia seeds (super food!)
Instructions
Add the ice cubes, fruit blend, coconut sugar, and filtered water to a blender.
Blend until smooth and evenly combined.
Add chia seeds and pulse briefly to mix — or let them sit a few minutes before drinking to slightly thicken.
Pour into a glass and serve immediately. Enjoy as-is, with a sprinkle of extra chia seeds on top or some whole fruits for garnish (and extra texture).
Notes
No coconut sugar? no worries! You can switch with whichever sweetener you have or prefer.
The Latest Bite
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When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.