Strawberries, freshly picked basil, jungle peanuts, and freshly cracked tailed pepper (cubeb). These are the tastes rolling around my tongue, as I savor the last sips of today’s smoothie.
My Vitamix would have appreciated if I gave it less of a workout by using some farmers market fresh strawberries, rather than the frozen strawberries. I added a half cup more almond milk than usual, to help the blender work through the nuts and the frozen ingredients. It is springtime, so I do want to fit in a trip to our weekly (May-Sep.) downtown farmers market to get some fresh strawberries and other seasonal produce. With fresh strawberries, this recipe should work fine with 1 ½ cups rather than 2 cups of plant-based milk.
Strawberry Basil Smoothie, by Veganbythebook
MAKES: 5 cups (almost 1200 ml)
- 2 cups unsweetened almond milk
- 3 tablespoons hempseeds
- 1 teaspoon maca powder
- 1 teaspoon spirulina powder
- ½ teaspoon turmeric powder
- About ¼ teaspoon cubeb (tailed pepper), freshly cracked
- 1 medjool date, pitted
- 3 large fresh basil leaves
- ¼ cup raw jungle peanuts (or dry roasted peanuts)
- 2 frozen bananas, chopped (peeled before freezing)
- 1 cup frozen strawberries
- 1 cup kale, chopped
- Add all ingredients to the jar of a high-speed blender and process until smooth, about 1-2 minutes, tamping down as needed.
For more about cubeb:
For more about jungle peanuts:
TODAY’S NUTRITION BOOST: Spirulina Powder
Spirulina is a blue-green algae.
60% of its dry weight is protein!
It is also rich in vitamin D and iron.
CAVEAT: Due to risks of taking in too much iodine, spirulina should NOT be consumed daily.