Goji-strawberry smoothie
POSTED ON June 29, 2013
goji-strawberry smoothie
It’s only on these rather hot and humid summer mornings that I entertain the idea of making a smoothie. Although delicious, blended berries rarely make their way into my breakfast routine – I usually eat them whole out of hand or scattered over my staple summer breakfast bowl.
If you’re a smoothie fan then you’ll love this velvety, omega-packed and antioxidant rich blend. It’s tangy and earthy flavor comes from the goji berries, which besides their abundant immune boosting and antioxidant properties also provide loads of vitamin C, amino acids and trace minerals. If you let the smoothie sit for a few minutes (or leave it in the fridge overnight, yes it lasts very well) the flax thickens it up to a shake-like consistency. In order to absorb the full benefit of the omega 3’s that flax contains, the seeds must be ground; soaking them overnight makes it easy to grind them in a blender and also releases their gelatinous quality which sooths digestion.
Photos by Stephen Johnson
flax seeds, goji and strawberries
smoothie!
Goji-strawberry breakfast smoothie
If your strawberries are lacking sweetness, add the optional honey or sweetener of your choice. I use unstrained, homemade almond milk, as that’s what I keep on hand; it also adds more body to the smoothie if you’re drinking it as a meal. You will need to soak the flax and goji overnight; this not only softens them but also allows the flax to thicken to a gelatinous consistency. I soaked the flax and goji on the counter but if you want a cold smoothie, place it in the fridge.
2 tablespoons flax seeds
3 tablespoons goji berries
¾ cup filtered water
2 cups hulled strawberries
1 cup homemade almond milk
1 teaspoon vanilla extract
1 tablespoon raw honey or sweetener of choice, optional
Add flax seeds and goji berries to a cup or jar, pour in water and soak overnight or until thick and gelatinous.
Place everything in a blender and blend until completely smooth, drink immediately or allow to sit for a few minutes to thicken.
Any left over smoothie keeps for up to 2 days in the fridge, where it will thicken further.
POSTED IN Breakfast, Gluten free
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This recipe looks like summer in a cup! What a perfect use for my new bag of gojis.
Dear Amy,
I know this is a dumb question, but in your almond milk recipe you say to blend the soaked and drained almonds with the other ingredients. After that is done, do you strain the ground almonds from their liquid? I’ve seen other recipes that do that but your almond milk looks so much more creamy than others. So, is using that method how you achieve the creamy consistency of your almond milk? I want to try your recipe but I wanted to make sure I was reading it correctly. Thank you!
Sharon
PS. – I tried your Creamy Lemon Tofu Layered Bake and absolutely loved it! I’ll be sure to serve it when I have company. Thanks again.
Hi Sharon,
No, thats a really good question! For every day use I don’t strain almond milk as I like the thicker texture poured over my breakfast. For smoothies I don’t bother straining it either, but of course you can. I find I only want it strained if I’m drinking it strait, which I rarely do.
Glad you’re enjoying the recipes!
Amy x
This smoothie is making my mouth waterrrrr!!! Can’t wait to give it a try!
lovely smoothie recipe. I need to start making my won almond milk stat!
Just made this smoothie with some thawed frozen strawberries and it is fantastic. I don’t have a top of the line blender so mine may not be quite as silky-looking as the pictured smoothie, but it’s close. Gorgeous colour and lovely, delicate flavour.
So happy you enjoyed it! It turns out to be such a lovely color!