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Nikki Yazxhi



eaten straight from the fruit bowl – or used in one of these delicious {and nutritious} recipes, and we think you’ll love them too

Why so much love? A single kiwi provides you with you with your daily Vitamin C + a healthy dose of Vitamin K and E, Copper, Potassium, Manganese, Folate and Fibre… and, according to a recent study by the University of Otago, eating two kiwis a day can improve your state of wellbeing along with extra energy. So to help boost your daily kiwi ‘kick’, here’s five of our fave ‘we love kiwis’ recipes…

1. green smoothie breakfast bowl

by Kitchen Confidante
green breakfast bowl (1)
Serves: 1
For the green smoothie bowl:
1/4 cup kefir
1/2 ripe banana
1 cup fresh baby spinach
1/4 cup frozen mango
1/4 cup frozen pineapples
for the toppings:
sliced bananas
sliced kiwis
shredded coconut
chia seeds
In a blender, add the keffir, banana, spinach, mango and pineapple, in that order. Blend on low speed until the mixture is thick and creamy. You may have to tamp it down to help it blend evenly. Transfer to a bowl and let it set in the freezer while you prepare your toppings.
To serve: Top with bananas, kiwis, coconut, chia seeds, and a good drizzle of honey. Enjoy immediately.

2. kiwi orange creamsicles

by Desserts for Breakfast
kiwi orange popsicles
Makes: 24 popsicles, depending on the size of the molds
for cream layer:
1 cup heavy cream, divided into two 1/2 cups
1/2 cup whole milk
1/4 cup sugar
pinch of salt
3 egg yolks
1 tspn vanilla extract
* Place 1/2 cup of cream in a small bowl with a fine mesh strainer on top. Set aside.
* In a small saucepan, combine the milk, the remaining 1/2 cup of cream, sugar, and salt. Bring to just a simmer.
* Meanwhile, in a separate bowl, whisk together the egg yolks until light.
* Once the milk is simmering, pour a small but steady stream of the liquid into the egg yolks while stirring constantly to temper. Do this slowly while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
* Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly cook the mixture until it thickens enough to coat the back of a wooden spoon. Remove from heat immediately once it thickens.
* Pour the hot custard through the strainer into the prepared cream and stir to cool. Whisk in the vanilla extract.
* Chill the mixture thoroughly.
for kiwi layer:
1 lb. ripe kiwifruit, peeled
1/4 cup (50 gr) sugar
1/4 cup water
1/2 tspn Grand Marnier
* Combine the peeled kiwi, sugar, water, and Grand Marnier in a food processor bowl and puree until smooth.
* Chill thoroughly.
for orange layer:
2 cups orange juice, chilled
* Pour each layer into the molds one at a time, freezing for roughly 30-45 minutes between each layer, depending on how thin you make them.

3. kiwi and lime sorbet

by Broma Bakery
kiwi sorbet
10 kiwis
¾ cup sugar
¼ cup lime juice*
* Cut kiwis in half and remove skins.
* Place in blender and pulse 3-4 times; enough for everything to do a once around on the mixing blade. * Pour in sugar and lime juice and pulse 6-8 more times, until the kiwis liquify and no chunks remain. Don’t over mix, or you will break the kiwi seeds.
* Pour mixture into a plastic bag and seal, removing any air from inside the bag. Allow to chill in freezer for at least 45 minutes.
* Once chilled, churn your sorbet in an ice cream machine according to your manufacturer’s instructions. * Scoop into freezer-proof container and allow to chill for at least 4 more hours, preferably overnight.

4. kiwi-nana granola parfait with nana cream

by Nads Healthy Kitchen
kiwi-nana granola
for the nana cream:
1 large banana
1 tbsp stevia sugar
1/2 cup almond or soy milk
1 tbsp peanut butter
for the rest:
1/2 kiwi cut into slices
3-4 tbsp granola of choice
* For the nana cream, blend 1 large banana with 1 tbsp of stevia sugar, 1/2 cup of almond or soy milk and 1 tbsp of homemade peanut butter until smooth.
* Add half of the mixture into a glass. Cut up some kiwi slices and place it the way, as pictured. Fill up with your favourite granola.
* Add the other half of the nana cream and sprinkle some granola on top.

5. raw kiwi-banana tarts

by The Kitchen Paper
Serves: 4-6
1 cup pitted dates
2 cups raw nuts (I used pecans, but almonds or walnuts would work)
½ tsp cinnamon
¼ tsp salt
3 bananas
½ cup coconut milk (the canned kind, not the milk-on-cereal kind)
4-6 kiwis, peeled and sliced into rounds
* In a food processor, pulse the dates, nuts, cinnamon, and salt until fairly smooth. There should still be some flecks distinguishable, not a complete paste, but you should be able to press it into a tart pan.
* Press the paste into mini tart pans, and refrigerate as you continue.
* Combine the bananas and coconut milk in the now-empty food processor. Process until completely smooth.
* Pour into prepared crusts, top with kiwis, and serve immediately.

Visit www.lovekiwis.com for more recipes and kiwi info
+ follow Love Kiwis on Facebook HERE
& stay tuned, we have so much more Love Kiwis,
tips & recipes coming up!

This post was done in collaboration with Love Kiwis.
{*bellaMUMMA only collaborates with brands and products she would recommend to her friends!}


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