Strawberry-Rhubarb Smoothie
- 1 heaping cup large-diced (about 1/2-inch items) recent strawberries
- 1/2 cup sliced recent rhubarb
- 1 tablespoon pure maple syrup
- 1/4 teaspoon floor cardamom
- 1 cup unsweetened almond milk
- 1/2 to three/4 cup ice cubes, to style (to chill)
- 1/4 cup uncooked cashews, soaked for at the least quarter-hour and drained
- 3 gentle Medjool dates, pitted
- 1 teaspoon recent lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pink Himalayan sea salt
Crushed Cashew “Crust” Topping (Non-compulsory however really helpful)
- 2 tablespoons uncooked cashews
- 1 tablespoon coconut sugar
- 1/8 scant teaspoon pink Himalayan sea salt
For the Smoothie
1. In a medium saucepan, stir collectively the strawberries, rhubarb, maple syrup and cardamom over medium-low warmth. Quickly simmer for 3 minutes or till the juices launch and the fruit begins to melt. Scale back warmth to low and proceed to simmer for one more 5 to 7 minutes or till the fruit may be very tender and begins to collapse, stirring sometimes. Let cool barely.
2. Add the strawberry-rhubarb combination, almond milk, ice, cashews, dates, lemon juice, vanilla and sea salt to a high-speed blender. Mix on excessive for two minutes or till utterly clean and creamy.
For the Cashew Streusel Topping (Non-compulsory)
1. Put together the topping whereas the strawberry-rhubarb combination is cooking. In a small meals processor, mix the uncooked cashews, coconut sugar, and sea salt; and course of for 10 seconds or till the combination takes on a high-quality streusel texture.
To Assemble
1. Pour the smoothie into two glasses and high with as a lot of the cashew “crust” topping as desired. Serve instantly.
