Because you don’t need the dairy to enjoy a childhood favorite! You are just two to three ingredients away from an antioxidant-packed beverage. For this strawberry milk recipe, you can use fresh or frozen strawberries, depending on the consistency you are craving. I wanted a thinner consistency that resembled milk, so I used fresh strawberries, but you could very well blend frozen ones for a thicker and creamier and more desert-like result. This is a fail-proof recipe, my friends.
This smoothie blew me away. Its base is almond milk and the only remotely “heavy” thing in it are 4-5 dates. The rest is comprised of spices and cocoa powder. One thing I never liked about raw food circles is their obsession with crazy “super” smoothie concoctions – hemp powders, raw protein powders, cashews, spirulina, etc etc etc. The bottom line is that if the result ends up too dense, your body won’t even be able to absorb the inherent nutritional qualities of the beverage. Keep it simple and you won’t have to worry about that happening.
And don’t be fooled by the cocoa powder. While there are 2 teaspoons of it in this smoothie, the finished treat doesn’t have a chocolate taste – the powder simply adds some depth, complementing the caramel flavor brought on by the other ingredients. The secret ingredient is ground cardamom, which adds a lot of character and essentially makes this smoothie what it is!
Cardamom: improved digestion and relieves stomach cramps, cleanses the blood, improves blood circulation to the lungs, helps relieve asthma and bronchitis symptoms, enhances appetite, treats sore throats, treats mouth ulcers, treats nausea, and can be used to treat urinary tract disorders.
Vanilla Chai Almond Smoothie
Keywords: raw beverage breakfast dessert chai cinnamon cardamom almond milk smoothie
- 5 pitted dates, soaked in water for at least 1 hour
- 1 1/2 cups unsweetened almond milk
- 2 tsp unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon vanilla extract
Soak the pitted dates in lukewarm water at least one hour before you plan to have the smoothie. Add all the ingredients to a food processor or blender.
Blend until smooth and enjoy!
This could go down in one. Easy.
…almost done and already dreaming of another…
There are two beverages I can’t get enough of when I eat out at an Indian or a Thai restaurant. At an Indian restaurant, I crave the mango lassi, and at a Thai restaurant, I enjoy a bottomless cup of Thai iced tea. Both are often so full of sugar, they aren’t doing your body any favors (although your mind may disagree!). This recipe deconstructs the mango lassi and puts a vegan and sugar-free twist on an Indian favorite. And, surprise surprise!, this version is so delicious, you wonder why the original has to complicate matters. Sit still for a vegan, sugar-free Thai iced tea recipe next week.
In the meantime, slurp on this:
Hopefully it won’t be raining where you are.
Mango: improves digestion with its bio-active elements such as esters, terpenes, and aldehydes, lowers cholesterol with its pectin and vitamin C content, regulates sex hormones and boosts sex drive with vitamin E, contains glutamine acid, which improves concentration and memory power, is helpful for treating acne when applied to the face, is helpful for women during menopause and pregnancy, fights again diabetes, and prevents cancer and heart disease.
Prep Time: 5 minutes
Keywords: raw smoothie drink breakfast mango cardamom coconut milk smoothie
Ingredients (Serves 2)
- 1 cup coconut milk (fresh or canned)
- 2 cups pureed mango
- 1 tbsp honey, agave, or maple syrup
- 1/4 tsp cardamom (optional)
Blend all ingredients in a food processor until smooth.
To mark the first day of Spring, I wanted a thirst-quenching smoothie that would keep me full for a few hours before lunch. Enter the smoothie:
Grapefruit: is high in enzymes that burn fat, has a high water content, helps shed pounds, prevents arthritis, works as an antiseptic, lowers cholesterol levels, prevents cancer with its antioxidant compound naringenin, treats cold and fever, dissolves gallstones, boosts immunity, promotes better digestion, and contributes to healthy and smooth skin.
While banana is an ideal base for all fruit and veggie smoothies because it adds an element of creaminess, it can be a bit bloating and sugar-heavy. It’s always a challenge to make a smoothie without the crutch of the banana, so keeping things simple, as I do, I simply pulled together two cucumbers, one apple, and one grapefruit, blended them together, added a few drops of liquid stevia (everyone should have this on hand—such a lifesaver!) to cut the grapefruit’s bitterness, and then had me a delightful start to a sunny day.
Yeah yeah yeah…the color. I know. Slurp it away!
Enough fruit sugar to get me through the morning and feeling awake and ready to conquer the day!
This Sunday I woke up to sunshine. And what better an accompaniment than a fresh green smoothie with peach and banana? That’s what I said. It’s a fabulous start to a fabulous day, as it concentrates green leaves in about 2 cups of a smoothie and is a great way to get the fiber/vitamins/nutrients, satisfy a sweet tooth with the fruit, and hydrate and strengthen your body. Drink up!
- 1 head of romaine lettuce
- 1 handful of parsley (w/o stems)
- 1 large peach
- 1 1/2 – 2 cucumbers
- 1 banana
- 4-5 drops of liquid stevia or 1 tsp honey
Assemble the ingredients and blend in a food processor or blender. You might have to add the greens in rounds, as they require more work to break down.
Adding the rest of the greens after round 1 of blending…
I always add the banana last because I don’t like to overblend it. I like the random banana chunk here and there.
The stevia adds a bit more sweetness, since we are going heavy on the greens. I also add the stevia last just to see if I even need it.
Serve in a wine glass, cuz its classy.
Slurp! It’s the ultimate thirst quencher and as healthy as breakfast can possible get.