Pineapple Upsidedown Cake Smoothie
This sweet smoothie is full of fresh, natural ingredients. Instead of using a processed protein powder, I’ve used raw cashews as the protein source. You don’t need a fancy protein powder to make your smoothie each day, try using raw nuts or seeds occasionally, or if you’re in a pinch.
This recipe calls for a dried vanilla pod; if you’ve haven’t tried vanilla seeds you’ll notice the difference, especially if you’re a vanilla lover like I am. A dash of organic vanilla extract will work too, but be careful not to overdo it or it can become bitter. I also love organic vanilla powder, which is dried vanilla seeds, ground.
For an extra creamy consistency, soak the raw cashews overnight. This will allow the nuts to sprout, and you’ll have the added benefits of live enzymes. Adding chia seeds to non-diary milk at least one hour prior to blending will create a creamy consistency too. Chia expands in liquid, as you’ll discover.
Ingredients
1 cup fresh or frozen pineapple
1 small or 1/2 large banana, preferably frozen
1/2 cup soaked cashews, overnight
1 tablespoons coconut butter
1 tablespoon chia seed (soaked for an hour prior if possible)
Seeds from 1 vanilla pod, or scant amount of vanilla extract
1 1/2 cup coconut milk or water
Preparation
1) Soak raw cashews in filtered water overnight. This will spout the cashews to activate their enzymes, and create the perfect consistency for a creamy drink.
2) If time allows, soak your chia seeds in the coconut milk or water for one hour to allow them to swell and also create a creamy texture.
3) Add the remainder of the ingredients to the liquid of your choice and blend until smooth.
This recipe serves 2
What’s your favorite smoothie? Let me know what you think of this one, ok?
