A smoothie a day keeps boredom away! That should be the new saying. If you've been strawberry picking this season, keep a bunch aside and freeze them so you can make summer last longer! Frozen strawberries bought from the store work great, too.
This smoothie has a secret ingredient you'd never guess... beets! They're not exactly known as a breakfast food, but by sneaking some into a smoothie you'll score some added nutrition. Learn more about the wonderful health benefits of beets here!
Craving a lil' something extra with your strawberries & cream smoothie? Pick out another breakfast recipe from the hot for food kitchen!
the strawberries & cream smoothie
This smoothie makes a fruity and creamy treat for the morning!
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Servings:
Ingredients
- ⅔ C coconut cream
- 1 ½ C frozen strawberries (about 18 whole strawberries)
- ¼ of a beet
- 2 pitted medjool dates
- 1 tablespoon coconut oil
- 1 C nondairy milk
Instructions
- Combine all the ingredients in a high-powered blender until very smooth.
- You can use any leftover coconut cream for the top, just whip it with a hand mixer to make it extra fluffy.
Notes
See the recipe for a tropical mango freeze with coconut whip for the same type of idea.
hot tip: freeze cut up beets, too! Beets are messy and don't last long, so if you feel like you're racing against the clock to eat a ton of them, just wash and peel them, cut in quarters, and keep in a container in the freezer for all your smoothie needs.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.