Patience. I am trying to exercise patience waiting for spring. However, yesterday on my way to work my Jeep registered -22. We still have loads of snow outside and I am determined to believe that it will make spring even sweeter. I do know that I am looking forward to being on spring holiday next week so watch for a flurry of blog posts. I have many recipes to post, including a Creamy White Bean Soup with Green Chilis, Kale, and Tomatoes, a couple jarred salads, mushroom stroganoff, and I am dreaming up a couple more.
Tonight I was dreaming about summer and thinking about how I would like to share some smoothie recipes that would be a healthy, plant-based substitute for ice cream. Sometimes I want something sweet after dinner (aside from fresh fruit) and when this happens I like to blend up a dessert smoothie. Tonight I made a Chocolate Covered Strawberry Smoothie and it was perfect. It only had four simple ingredients and was free from artificial ingredients and refined sugar.
CHOCOLATE COVERED STRAWBERRY SMOOTHIE
*1 cup frozen strawberries
*1 frozen banana
*2 teaspoons of unsweetened cocoa powder (or to taste)
*1 cup coconut water (I sometimes use coconut or almond milk but I am trying to stay away from all the processed additives in store-bought versions. I like to make my own nut milks but tonight I went for the easy route.)
This recipe is also delicious with cherries and you could add spinach and chia, hemp, or flax seeds for a nutritional burst.
Check out my other smoothie recipes HERE.
I hope you enjoy this smoothie much as I did. Please make sure to stop by my Facebook page and feel free to share my recipes. Stay tuned for more ideas how to incorporate more fruit and vegetables into your meal plan.