Happy Friday from chilly Boston, Mass. People here are still really excited about that Superbowl win. I, on the other hand, am getting really excited about Soulberri! That’s the name of the coffee + smoothie shop we’re opening up in Brigantine this spring. I love this island, but it’s always been lacking in the dining department. You want a great Italian sub? Cheesesteak? Slice of pizza? Ice cream cone? Brigantine has you covered. But when it comes to a decent cup of coffee or anything remotely healthy, you either have to make it yourself or go off the island. That’s always been a bummer.
Soulberri isn’t going to fill all of Brigantine’s culinary deficits, but it is going to provide an option for something fun, trendy, healthy, and delicious to grab on the go. We’ll be offering a small menu of coffee and frozen coffee drinks made from locally roasted fair trade, organic beans (no espresso drinks or lattes….yet), plus plenty of smoothies. Flavors will range from your basic, sweet and kid-friendly varieties to healthy shakes packed with protein and green veggies. In addition to smoothies we’re also going to have smoothie bowls, which we’ve appropriately named soul bowls.
Soul bowls will consist of a thicker, almost sorbet-like smoothie base, topped with all sorts of fun stuff like fresh, seasonal fruits, nuts, seeds, coconut, homemade granola, nut butters and maybe even a little Nutella. I’ve been testing tons of recipes lately, which has been bringing some much needed summertime vibes into our house. This tropical smoothie bowl will be one of the featured items on our menu, and it might just be my favorite. The base is made up of frozen banana and pineapple along with a touch of honey and vibrant passionfruit which gives it that unmistakeable tropical taste.
Why am I sharing my coveted secret Soulberri recipe with the world?! Because I don’t believe in secret recipes. I think it’s kinda lame. I believe that sharing makes the world a better place. If someone down the street wants to take my recipe and start selling the same thing, then cool. Have at it, man. That person will look like an unoriginal jerk, and I’ll always find a way to make ours better. Believe it.
Grab the ingredients and give this recipe a try! Or just come out to Soulberri this spring and I’ll make one up for ya. Either way, I know you’re going to love it.
One Year Ago: Black Bean Soup with Bacon + Beer
- 3 tablespoons seedless passion fruit pulp, from fresh or frozen*
- 2 teaspoons honey or agave nectar
- 1 frozen banana, cut into pieces
- 1 cup frozen pineapple
- 2 tablespoons water, more as needed
- sliced strawberries**
- sliced kiwi**
- sliced banana**
- sliced pineapple**
- sliced mango**
- coconut flakes
- 1/2 passionfruit (optional)
- For best results, place your serving bowl in the freezer while you prepare the base.
- Add passion fruit pulp, honey or agave, frozen banana, frozen pineapple, and water to a blender.
- Blend until smooth, adding little bits of water and stopping to scrape down the sides as needed. The goal is to keep the puree as thick as possible, so only add water a tiny bit at a time in order to allow the mixture to blend.
- Remove the bowl from the freezer, then spoon the frozen puree into it and smooth out the top. Arrange sliced strawberries, kiwi, banana, pineapple, and mango into a pretty pattern, then sprinkle coconut flakes on top. Garnish with passionfruit half and then eat it before it melts.
- *Find frozen passion fruit pulp in Latin markets or the Latin frozen section of your grocery store.
- **Feel free to substitute any of these fruits for your favorites.