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Slurp-Dilly-Ish-Ous Smoothie

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This morning’s smoothie was light and airy feeling.  It was just like I named it, Slurp-dilly-ish-ous!  I used Sun Warrior Raw Vegan Protein Chocolate Powder today in this smoothie.  I was shocked that it didn’t have much of a flavor at all.  Perhaps the banana and strawberry took over in the flavor department.  Regardless, it was packed with great nutrition and tasted exceptionally well on the taste buds!  This morning I enjoyed my smoothie out in the front court-yard.  The Spring leaves are really turning bright with color, the birds were singing and the sun was warm.  It is important to take time to enjoy what you eat or drink. :)

Ingredients:

  • 6 cups spinach
  • 2 cups water
  • 1 medium banana, ripe  (4 1/2 oz)
  • 1 pint organic strawberries (10 1/4 oz)
  • 3 Tbsp Sun Warrior Raw Vegan Chocolate Powder
  • 2 Tbsp chia seeds, soaked
  • 1 tsp bee pollen
  • 1 tsp NuStevia powder
  • 1/2 tsp cinnamon

Preparation:

  1. Blend water and greens in the blender first.  This will help with the texture.
  2. Add the remaining ingredients and blend until smooth.
  3. **I add a handful of ice to my smoothies too.**

Tip to always remember!

  • Blending fruits and vegetables together breaks down the cells of plants and improves digestibility. BUT even with that, be sure to chew your smoothies.  The chewing process starts the release of the saliva in your mouth.  The mixture of saliva and your food is where digestion begins.  This is a very healthy habit to get into.  It may feel strange at first but soon it will become an automatic response.

Nutritional Value:

  • Calories: 423
  • Fat: 7.5
  • Fiber: 23.7
  • Carbs: 75.9
  • Protein: 28.5

Today’s Star Ingredient….The Strawberry!

  • While there are more than 600 varieties of strawberries!
  • Strawberries contain a range of nutrients, with vitamin C heading the group. They also contain significant levels of phytonutrients and antioxidants, which fight free radicals. These antioxidant properties are believed to be linked to what makes the strawberry bright red.
  • So what are these weird free radicals? Free radicals are elements that can damage cells, and they are thought to contribute to the formation of many kinds of cancer.
  • In addition to vitamin C, strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids.

How to Select and Store

  • As strawberries are very perishable, they should only be purchased a few days prior to use.
  • Choose berries that are firm, plump, free of mold, and which have a shiny, deep red color and attached green caps.
  • Since strawberries, once picked, do not ripen further, avoid those that are dull in color or have green or yellow patches since they are likely to be sour and of inferior quality. Medium-sized strawberries are often more flavorful than those that are excessively large.
  • Strawberries are usually available year round, although in greatest abundance from the spring through the mid-summer.
  • Like all berries, strawberries are very perishable, so great care should be taken in their handling and storage. Before storing in the refrigerator, remove any strawberries that are molded or damaged so that they will not contaminate others.
  • Replace unwashed and unhulled berries in their original container or spread them out on a plate covered with a paper towel, then cover with plastic wrap. Strawberries will keep fresh in the refrigerator for one or two days. Make sure not to leave strawberries at room temperature or exposed to sunlight for too long, as this will cause them to spoil.
  • To freeze strawberries, first gently wash them and pat them dry. You can either remove the cap and stem or leave them intact, depending upon what you will do with them once they are thawed. Arrange them in a single layer on a flat pan or cookie sheet and place them in the freezer. Once frozen, transfer the berries to a heavy plastic bag and return them to the freezer where they will keep for up to one year. Adding a bit of lemon juice to the berries will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.

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6 thoughts on “Slurp-Dilly-Ish-Ous Smoothie

  1. Lyn L. (mom of many) :] says:

    Hi Amie Sue,
    Oh you nailed it on this name for this smoothie. It was so YUMMY, I just about slurpped :] it down and forgot to chew it!!! Ya nailed it on this recipe, the cinnamon was perfect addition to this drink, I thank you and my tummy thanks you too !!!! :] Have a great day !!! Lyn

  2. Lyn L. (mom of many) :] says:

    P.S. OH OH – I must be having another Lucille Ball day in the kitchen ( LOL) , forgot to put in the strawberries. :] So just in case there are any of you out there who can’t have strawberries, still try it without them – it’s wonderful !!!

  3. JB says:

    I love your website and am learning so much. I see many raw recipes combining fruit and vegetables (on your site and others). I was taught that eating these foods together is not recommended as the stomach can not digest both at the same time. What are your thoughts on this?

    • amie-sue says:

      Good evening JB,

      I understand and do believe in proper food combining too. Usually, the only time that there is an exception is in juicing and smoothies. Mainly due to the fact that with pulverizing them and breaking them down so much, they are easier on digestion. BUT, should you ever combine any food and it causing you discomfort, take note and avoid in the future.

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