You all loved this hit on Instagram on Valentine's Day, so here's the recipe for you to save!
Eating and drinking pretty plant food is amazing in itself, especially when it tastes delicious. But these lil lattes are also loaded with good stuff too.
Dragon fruit (also known as pitaya) is packed with different kinds of antioxidants that protect your cells against unstable free radicals. In a few studies, it was found to be the best at protecting certain fatty acids from free radical damage when compared to other tropical fruits and berries.
Two of the main antioxidants in dragon fruit are hydroxycinnamates and flavonoids, which have shown to have anti-cancer effects in the body as well as support brain health and reduce the risk of cardiovascular diseases. The other main antioxidant, betalains, are only found in the magenta-pigmented dragon fruit variety, and they help to prevent “bad” LDL cholesterol from becoming oxidized or damaged.
Not to mention, dragon fruit also anti-inflammatory and rich in vitamins C and B.
This magenta variety is native to Costa Rica (the white is native to Mexico) and grows sustainably on cactus trees in the more deserty areas of the country. It's used locally both as food and as alternative medicine.
In this recipe, I used Freeze-Dried Magenta Dragon Fruit Powder by Wilderness Poets, which not only preserves these antioxidants, but maximizes their power by making it into a concentrated form. To give you some perspective, one teaspoon is the equivalent of about half a dragon fruit.
1 1/2 cup plant milk (I use oat milk)
1 teaspoon Freeze-Dried Magenta Dragon Fruit Powder by Wilderness Poets
1/8 teaspoon vanilla extract, or the inside of a 1-inch piece of vanilla bean
a teeeny dash of almond extract
1 teaspoon agave (sweeten to your liking)
optional: 1 teaspoon almond butter for that extra creaminess and nutty flavor
Blend all ingredients in a blender for a few seconds. Once well combined, heat the mixture in a saucepan on low until warmed.