I have no words to express how excited I am that locally grown organic strawberries are starting to pop up around where I live! My farmers market is loaded with the bright colors, fresh scents, and the delicate greens of spring right now, which has me swooning and pouring out my wallet at each booth I encounter. I think I need a farmers market shopping buddy to hold my wallet while I’m there. Seriously, I cannot be trusted! I often come home loaded down with more produce than the four of us can eat in a week and I find myself having to carefully plan out clever ways to use it all up before it goes to waste. That is where this smoothie comes in.
Faced with an overabundance of strawberries that could only last so long in my fridge, I knew that simply snacking on them wouldn’t be enough. I peered through my cabinets and decided that a smoothie would be the best way to not only be sure those beautiful berries wouldn’t go to waste or wind up chilling out in the freezer. (Not that I have anything against the freezer!)
During my pantry hunt I found a few cans of light coconut milk, raw cashews and shelled hemp hearts. There were some limes hanging out in the fruit bowl and I knew there just happened to be a few bunches worth of bananas in the freezer for quick smoothies like these.
The first time I whipped one of these up for myself and the kids we were all hopelessly hooked. The blender has been whirling now every morning and afternoon for days now. If you’re as excited about spring strawberries as I am, you’ll want to add this smoothie to your must-make list immediately!
If your blender seems to be struggling to blend the ingredients you can add more coconut milk 1/4 cup at a time until it runs smoothly.
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