This recipe appears in:From the Blender: Vegan Strawberry Shortcake Smoothie
This creamy, just-sweet-enough smoothie makes it easy to keep those healthy eating resolutions.
I love to use dates as smoothie sweeteners, and I especially love the caramel-like flavor they add to this recipe. But some blenders, especially older ones, can have a hard time getting dates completely smooth. If you'd rather, you can substitute a liquid sweetener of your choice to taste.
Maca is a Peruvian root vegetable full of magnesium and other minerals. It's said to be an aphrodisiac, but you didn't hear that from me. You can find it dried and ground into a powder at many stores with a natural foods section. It's used in this recipe for both flavor and nutrients, but if you can't find it, simply omit it.
About the author: Carolyn Cope is the voice behind the popular food and lifestyle blog Umami Girl, where she'll soon be releasing a free e-book filled with easy ways to incorporate more healthy, plant-based foods into your life. She is equal parts live-to-eat and eat-to-live and currently does both from London.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 3 cups frozen strawberries (about 12 ounces)
- 1 1/2 cups plain, unsweetened almond milk (store bought or unflavored homemade)
- 3 Medjool dates, pitted (see notes)
- 1 tablespoon ground flax seeds
- 1 tablespoon vegetable-based protein powder, such as pea or hemp (optional)
- 2 teaspoons vanilla exrtract
- 1 teaspoon maca powder (optional, see notes)
Combine berries, almond milk, dates, flax seed, protein powder, vanilla, and maca powder in blender and blend on high speed until completely smooth, about 1 minute. Divide between two glasses and serve cold. Smoothie can be kept in a sealed container in the refrigerator for up to two days. Reblend or shake well before serving.