I have been a smoothie drinker for about four years now. On some days in the week, I will sneak in a smoothie mid-morning after my breakfast. And although green smoothies are nice and I will create a delicious glass once in a while, I am not fanatic about them. I feel that often they are very high in fibre and lack a balance. I love a carefully concocted glass of creaminess balanced with fruit, veggies, nuts and some superfoods that you would not normally consume by the spoonful. A meal. Most importantly, a nourishing meal that would be lapped up by my boys (8 and 11) without any fuss after a hard day at school or a gruelling soccer session. There is no way, they would survive on just greens. In fact, I love the art of mixing a smoothie so much so that I created a Smoothie 101 guide that is super helpful on the wall at my beverage station when I am lacking inspiration.
The smoothie I am about to share today is a version of one of my absolute favourites – a chocolate and raspberry smoothie. Created for the Nuts For Life #nuts30days30ways event during the month of March, this smoothie is an energy boosting treat when you need to waken and revitalise your body. It has a balanced amount of protein, good fats, fibre, carbs and antioxidants and is absolutely delicious. My boys love it. I will often swap peanut butter for cashew butter (recent discovery for me and so yum!) and add a handful of baby spinach leaves to boost the iron content. It seriously tastes like a chilled liquid version of a Banana Chocolate And Raspberry Bread. Try it! You will be hooked!
Do you and your kiddos love smoothies? Are you greenies or creamies (like us)? What are some of your favourite ingredients to use in a smoothie? Do share, I am always looking for new smoothie inspiration. And if you make it and love it, don’t forget to rate the recipe below and share with me using #cookrepublic.
BROWSE >> SMOOTHIE RECIPES
BROWSE >> VEGAN RECIPES
Three Years Ago – Citrus Sushi Bowl
Four Years Ago – Quinoa Muffins
Seven Years Ago – Choc Chip And Peanut Butter Shortbread Stars
- 2 frozen bananas
- ½ cup frozen raspberries
- 2 cups (500ml) milk of choice (I used soy milk)
- ½ cup (125ml) coconut water
- 1 tablespoon unsweetened cacao
- ¼ cup (30g) walnuts
- ¼ cup (30g) pecans
- 1 tablespoon cashew butter
- ground cinnamon, to dust
- chia seeds, to garnish
- Place all ingredients except cinnamon and chia in the jug of a high powered blender. Process until smooth (approximately a minute). Pour in 4 X 250 ml capacity jars/glasses. Dust with cinnamon powder and sprinkle with chia seeds.