drink

Raspberry Lemon Cheesecake Smoothie

I love smoothies. In college (Let’s Go Hokies!), my lunch of choice for most days was a Jamaican Jammer smoothie from Freshens and either a soft pretzel or a salad. That helped offset the chicken and dumplings, taco salad with the fried tortilla bowl, or endless pizza I would eat later for dinner.

Our Vitamix is one of the best splurge purchases we have ever made. I generally have a really hard time “splurging” or giving myself freedom to buy costly luxuries. I still drive the first car I bought out of college – a 2000 Honda Civic coupe that was my, “I’m young and have no reason to buy a practical, 4-door car” purchase, that has indeed carried our family of 6 on many an occasion.

Back to the blender splurge… It travels with us when we go away for the summer because we use it almost daily at home. As soon as the person demonstrating at Costco whipped up “Green Ice Cream” with spinach that my kids couldn’t get enough of, my husband and I knew we had to buy it. What is this creation that helps our kids (then quite young), joyfully put down their greens and ask for more? No regrets. It was worth whatever sacrifice was needed within our budget that month to make the purchase.

While I might switch things up on occasion, there are generally three smoothies that I alternate between. I found two of them when I got Tess Master’s (aka The Blender Girl) cookbook from the library years ago, this being one of them. Don’t worry, I’ll share the other soon. It’s what got me to start eating kale!

My kids also love this smoothie, which I should be thrilled about. However, I don’t always want to share it…

When I make it, I do add greens to it – either spinach or kale – because it doesn’t alter the taste, unless my handful is way too generous. Of course, you may omit the greens if you’re not feeling them. Soak your cashews for a couple hours beforehand for the most nutritional benefits.

 

 

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Raspberry Lemon Cheesecake Smoothie

Raspberry Lemon Cheesecake Smoothie

Yield 2

Ingredients

  • 1 cup coconut water
  • 1/2 tsp probiotic powder optional
  • 3/4 cup raw unsalted cashews soaked
  • 1 handful spinach or kale optional
  • 1 cup raspberries fresh or frozen
  • 1/2 banana
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 pinch lemon zest, more to taste
  • 1 pinch sea or Himalayan salt
  • 1 cup ice cubes, more if using fresh berries

Instructions

  1. Put all ingredients into your blender and process on high for about 1 minute or on "Smoothie" setting, until smooth and creamy.

Notes

Soaking the cashews for several hours in warm filtered water with a pinch of natural salt will yield the most nutritional benefits. Drain and rinse thoroughly before using. Forget to do that? Cover cashews with boiling water in a bowl for a quick 10-minute soak. Don't even have 10 minutes? Just make the smoothie. It's still so good and way more nutritious than cheesecake! 😉

Source: Tess Masters: The Blender Girl

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