For me, making smoothies is a daily ritual, but it is never boring. There are an infinite amount of ingredient combinations to make every morning interesting and fun. I like using what I have on hand, what is going on seasonally, and what my latest fun trick might be. I always stick to the framework I laid out in my How to Build a Better Smoothie plan. I use a combination of fruit, greens, seeds or nuts, natural sweeteners, and high quality liquids. From there the possibilities are endless. My latest favorite flavor combination is my Strawberry Coconut Cashew Smoothie. All the ingredients are lovely together and they are easy to have on-hand.
My latest trick is using light coconut milk from cans. Coconut milk sold in cartons, either on the shelf or in the refrigerated section of the grocery store, is full of additives, food stabilizers and preservatives. We have to be careful of the BPA from cans, so if you can, try BPA-free canned coconut milk.
The light version is typically a 1:1 dilution of the full fat version. I am not opposed to the full fat version, but it’s kind of a pain to deal with. It separates very easily and it’s difficult to get a uniform solution, especially if you want use the leftovers out of the fridge over a couple days (I store leftover canned coconut milk in a covered glass cup in the fridge). The light coconut milk is easy to use and adds a nice creamy coconut taste to smoothies.
When spring starts and the leaves begin to pop out, I inevitably start craving strawberries. Frozen strawberries hold up extremely well in smoothies and they are easy to find. Try to find organic strawberries, as they are one of the Environmental Working Group’s dirty dozen.
Cashews, especially raw, are packed with nutrition. They are good sources of Manganese, Magnesium, Copper, Phosphorous, Zinc, Omega-3 and Omega-6 fatty acids, and healthy monounsaturated fats. They are a great snack for kids because they are easy to chew and don’t have a strong flavor. They add a soft nutty taste to this smoothie that goes well with creamy coconut milk and sweet tangy strawberries.
Without further delay, here is my Strawberry Coconut Cashew Smoothie recipe.
- 1 small banana or ½ large banana
- 1 cup frozen strawberries (organic if possible)
- 1 Tbsp unsweetened shredded coconut
- 1 Tbsp raw hemp seeds (or raw chia, flax, or sesame seeds)
- 2 Tbsp raw cashews
- 1-2 medjool dates (remove pit)
- 1 handful of baby spinach or baby kale
- 1 cup coconut water (or regular water if coconut water is not available)
- ½ cup light coconut milk
- ½ cup almond milk
- Combine all ingredients in a blender.
- Blend until smooth and enjoy!
- (Note: if not using a high-powered blender, substitute 2 Tbsp honey or agave nectar for the dates)