Monday, August 5

Cashew Coconut Berry Smoothie

I try not to make smoothies very often, but when I do, I typically go with this recipe. Read my general take on smoothies here.

Prep: 5-10min
Tools: Blender
Serves: 1

1/2-2/3 cup blueberries (frozen or fresh)*
1 cup strawberries (frozen or fresh)*
1/2 can organic/raw coconut milk (full-fat)
1 tablespoon raw cashew butter
1/2 cup water

*I use frozen wild blueberries and fresh strawberries. If none of your fruit is frozen you'll need to add ice.

1.  Add water and coconut milk to blender first (liquids always go on bottom).
2.  Add raw cashew butter.
3.  Add fruits.
4.  Blend until desired consistency is reached.
5.  Enjoy! 

A few comments on this smoothie...

Because coconut milk is predominantly saturated fat, there's a tendency for the milk to solidify. This is completely normal, but makes it hard to drink your smoothie... unless you pour it into a shaker like Jessie and I do. That way, if we make it, store it in the fridge and it happens to solidify just a bit, we can easily shake it and mix it up!

1/2 a can of raw, organic coconut milk is approximately 370 calories (most of which are from fat). Please, oh, please don't be afraid of that fact. We've been over this before: fat doesn't make you fat. This alone will keep you full for a long period of time. If you've never drank that much fat before, drink it slow. As a matter of fact, drink and eat most things slow! Give your brain a chance to get caught up with the food going into your stomach.

One more thing. I choose raw cashew butter over almond butter because of the fat breakdown. Almonds have a higher proportion of polyunsaturated fats, and less amounts of the healthy monounsaturated fats than cashews. Also, be sure it's raw butter, you don't want added safflower oil or any other seed oil.

Hope you enjoy!

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