There’s few better fruits than ripe, organic strawberries. Sweet, juicy and one of the best sources of vitamin C. Also a decent source of fibre.
I love loading up on strawberries during summer and freezing a big bag of them. It’s the only way you should eat them outside of strawberry season. Otherwise you’re buying imports that have travelled across the world or supporting some pesticide farming tricks.
And try not to buy strawberries that are already frozen. For whatever reason, they have as much flavour as cardboard.
Now that I’ve talked you into freezing your own strawberries, here’s what you do with them. Make our strawberry shortcake smoothie. It’s sweet, protein rich, creamy and Barbie coloured pink.
Strawberry Shortcake Smoothie
- Makes 1 servings
- Takes 4 minutes
Ingredients
- Strawberries (frozen) – 1 cup
- Cashews – 1/2 cup
- Vanilla paste – 1 teaspoon
- Maple syrup – 1 heaped teaspoon
- Raw beetroot – 1/2 cup (peeled and diced)
- Ice – 1/2 cup
- Coconut milk – 1 cup
Method
- Blend all the ingredients until creamy
- Garnish with strawberry or coconut