Strawberries and Cream Smoothie
This is truly a luscious and pretty pink smoothie. You can have fun making changes in the fruit or the type of milk you use, but it’s pretty darn perfect just the way it is, in my opinion. Our health coach created this recipe and when we taste tasted it as a team, the “thumbs up” were unanimous. You can serve this to kids, omitting the data that it’s actually good for them! Believe me they’ll never know based how healthy it is based on the taste. If you’re trying to transition yourself or your family away from dairy products and you’ve been missing the creamy texture they provide, here’s your solution. You can substitute the red berries for blueberries and enjoy a purple-blue vs pink smoothie. You can also use a different plant-based milk such as almond or cashew if you prefer.If the pure coconut cream gives you calorie concerns, stick with just the milk and realize it will be a bit less thick, but still delicious. You could also substitute ice to give it a thickness that way and reduce the fat and calorie count.Play with the recipe and let us know any variations you enjoy!Serves 4-6
- 2 medium sized ripe organic bananas peeled
- ½ cup organic fresh raspberries rinsed (frozen is an option)
- 10 ounces frozen organic strawberries
- 1 – 13.5 fl oz can of organic coconut milk
- 1 – 5.4 fl oz can of unsweetened organic coconut cream
- 1 tablespoon organic vanilla extract
- Sweetleaf organic liquid stevia to taste. 5 to 10 drops can go a long way, but keep tasting until it’s where you like it.
- Place all ingredients in blender.
- Blend starting on low and work up to higher speed. Blend completely, until smooth.
- Serve immediately; or, refrigerate in an airtight container overnight for several hours. Best served within 24 hours to avoid discoloration from oxidation and enhance nutritional content.
- Garnish with fresh fruit if desired (i.e. fresh strawberries and/or raspberries).
Tried this recipe?Let us know how it was!