I promised you some smoothies after I posted my Velvety Hemp Milk and here are my favorite three smoothies this spring. The first one a Strawberry Hemp Probiotic Smoothie incorporates my hemp milk recipe. If truth be told, one can really use any nut milk of choice, I have other recipes in the archives too, but one can use store bought as well. Coconut, almond, macadamia, you name it but for now let’s do hemp. It adds a wonderful creaminess and nutty flavor to the smoothie. The smoothie is not too sweet. It is great for the gut, incorporating probiotics as well as a plant-based collagen protein. The carob tahini is super creamy and rich providing ample amounts of protein from multiple protein sources including collagen, Mikuna (a low-lectin plant based, low-acid) protein powder as well as super foods like Chaga for immunity and gut health and cordyceps for heart health, antioxidants and aiding type 2 diabetes (Healthline). Carob lends a chocolaty sensation without the caffeine. When I was a kid, my mom gave me carob instead of chocolate, it was kind of a 70’s thing (I age myself here). It goes so well with the tahini. Finally, my husband, Scott has given me his secret recipe to his awesome powerhouse mint chip shake, lending a delightful minty flavor and packed with superfoods like Maca (for hormone regulation, Lucuma, rich in soluble fiber and Mesquite, a great source for minerals, amino acids and minerals including calcium. I hope you enjoy these smoothies as much as I do.

Strawberry Hemp Probiotic Smoothie

Makes 2 large servings / Preparation time 10 minutes

Gather

Handful of ice if using fresh berries, omit if using frozen berries

2 cups/473 ml hemp milk

1-1 1/2 / about cups fresh or frozen strawberries, cut in half.

1 cup/245 grams plain coconut yogurt

2 tablespoons/ 28.3 grams collagen boost (I use Moon Juice Collagen Protect or Golde Coconut Collagen Boost ), optional

1 capsule probiotic of choice

4-6 liquid stevia drops

Hemp seeds for garnish

Make

Place the first five ingredients into the container of a blender. Open the probiotic capsule over the container and empty out the powder. Blend on high power for about 1 minute. Stop the the blender and taste the smoothie. If it is to your liking, pour it into a large glass. If not add more stevia drops and blend till incorporated (a little goes a long way). Stop and taste again. Pour in a glass or adjust the sweetness again.

Garnish with hemp seeds. I also like to garnish the smoothie with some rose petal powder I make from dried rose petals but really not necessary.

Enjoy!

Carob Tahini Smoothie

Makes 2 large servings / Preparation time 10 minutes

Gather

1 1/2 cups/ 354.89 ml nut milk

1 heaping tablespoon/ 14.3 grams collagen boost

2 heaping tablespoons/28.3 carob powder

1 tablespoon/ 14.2 grams greens (I use High Protein greens by Dr. Cowan)

1/3 cup/ 41.67 grams Mikuna Choco Superfood Vanilla Protein or other plant based protein powder

2 droppers Rainbow cordyceps tincture

4-6 droppers stevia

2 droppers Gara Skincare Chaga tincture

2 heaping tablespoons/ 30 grams tahini, I use Seed and Mill

1 tablespoon/ 13 grams Udo’s Oil or flax oil

Handful of ice

Sesame seeds for garnish

Make

Turn the blender on low and begin adding the ingredients till smooth. Add the ice and close the lid and turn on high till the smoothie is well combined. Pour into glasses and garnish with sesame seeds.

My Hubby’s Mint Chip Shake

Makes 2 large servings/ Preparation 10 minutes

Gather

17 ounces/ 500 ml coconut water or nut milk of choice

2 scoops plant based protein of choice

Handful spinach or kale (optional)

1 tablespoon/ 14.3 grams Chlorella or Spirulina powder

1 banana, preferably frozen (in pieces)

4 dates, pitted and torn into smaller pieces

Pinch of sea salt

1/2 teaspoon/2.46 ml vanilla extract

 3/4 teaspoon/ 1.96 grams cinnamon powder

15-20 fresh mint or chocolate mint leaves and 2-3 drops mint oil

2 tablespoons/ 30 grams almond butter

1 tablespoon/ 13.6 grams MCT oil

1 tablespoons/ 14.3 grams Lucuma or tocotrinols

1/2 tablespoon/ 7.19 grams Mesquite

1/2 tablespoon/ 7.19 grams Maca

Handful Ice

3 heaping tablespoons/ 22.5 grams cacao nibs

Mint leaves for garnish

Cacao nibs for garnish

Make

 Turn the blender on to low and begin adding the ingredients but the cacao nibs into the container of a high speed blender. Once all the ingredients have been added, place the lid on the container and turn to high for about 1 minute. Then reduce the blender speed to low and add the cacao nibs. Blend for 5-10 seconds. You want the cacao nibs to add texture and a little bit of crunch, so don’t over blend. Pour into glasses and garnish with a mint leaf and a few cacao nibs.

Recipes Developed by Anna Getty & Scott Oster

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