Today’s Smoothie: Strawberry Basil

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:



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.

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