Every days creamy banana strawberry smoothie, infused with coconut flavor. Easily made vegan, variations and tips included.
The tittle simply says it all – this has been our go-to every day smoothie this spring season. When I was pregnant with D. I used to eat strawberries like crazy. I was just passed the cannot-eat-anything phase of the pregnancy and these cute little red strawberries were starting pop up in every shop. We lived nearby a small city market (available only during spring and summer time), so I was in heaven.
Every evening, I went by after work and bought a handful of strawberries. No surprise my little guy is immense strawberry lover now. Some studies (see here) suggest that what we eat during pregnancy translates into our kid’s food preferences later in life. I tend to believe that is true.
This smoothie recipe is very versatile and easy to modify. For starters, you can change the base – meaning the plant milk you used. I’ve used both store bought and homemade plant milks, some of which include spelt milk, oat milk, sunflower seed milk and even pumpkin seed milk. One thing to watch for is milk density, the creamier the milk you use, the richer your smoothie will be.
Add some greens: Sometimes, I like adding fresh baby spinach leaves (3-7 leaves) in the smoothie. That way I make sure vegetables aren’t left behind in the summer season when daily juicing is mostly replaced by smoothie-making in our kitchen.
Replace banana ideas: If you do not wish to add banana to your smoothie, replace it with Greek yogurt or well ripen mango (half of regular size mango will do). Both versions turn super delicious.
Mornings (or days in general) can be hectic, especially when you have small kids around. If you plan to use homemade plant milk, make sure you prepare it from the night before. That way you are less likely to skip the smoothie-making in the morning. Plus homemade milks keep well in the fridge for 1 to 3 days. So, if you make a double batch, you’ll have milk for next morning’s smoothie as well.
MAKE IT VEGAN To make this smoothie vegan, simply interchange honey with desired sweetener of choice (such as agave, maple syrup, stevia, ect.)
SEASONAL PROCUDE IDEAS
If you suddenly crave strawberry smoothie, but there are no strawberries on the market, just opt for frozen strawberries instead. When you use frozen fruits in your blender however, I recommend turning on the ice breaker program first, then switch back to regular smoothie program. That way your blender knife will stay alive for longer.
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- Quick Parmesan Butter Oyster Mushrooms (baked)
- Leftover chicken tagliatelle (20 minutes)
- French Frozen (Whole) Chicken in Instant Pot
- Tuscan Red Cabbage Soup with Beans
- Italian Borlotti Beans Soup (Cranberry Beans soup)
Everyday Strawberry Smoothie with Banana
- 2, 1/2 cups (500 ml) coconut milk store bought or homemade
- 1, 1/2 cups fresh (or frozen) strawberries
- one half banana frozen or raw
- Juice from one orange
- 1 chunk fresh ginger root peeled (to taste)
- 3 tbsp honey or agave nectar for vegan version
- Wash strawberries and remove stems. (Presoak in cold water for 5 minutes to clean easier). Add to blender. Squeeze orange juice using juicer/citrus press or simply a fork. Add to blender.
- Add remaining ingredients and blend until smooth. If using frozen fruits it's always advisable to turn your ice cube crush program first, then blend as usual.
- Poor in a glass and add ice if desired. Carry to work in a thermos to preserve taste and desired temperature for longer.
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