Strawberry season! Yesss! The colour, the sweetness, the juiciness, the way they seem to sing alongside the slight saltiness of nut butter… This was one of those whimsical ‘throw it in the blender and see what happens’ recipes which quickly became a family favourite. The maca will keep you going, the chunky nuts will fill you up & the gorgeous rosy hue will put a smile on your dial.
Feel free to play around with quantities – if you want more of those richer, earthier notes, add a little more nut butter. Or swap out the cashews for another nut – I’ve tried macadamia (ooh yes) and I imagine almonds would work well too (especially activated /soaked).
4 large or 8 smaller fresh strawberries
1 tsp maca
1 decent tsp almond or other nut butter (salted peanut butter is lovely too)
1 handful of cashews*
¾ cup rice milk (or milk of your choice, a dash of coconut is particularly creamy)
½ – 1 frozen banana
*I use raw cashew pieces, way cheaper than buying whole nuts.
Throw everything into your blender or bullet and whiz away until the nuts are smoothed out.
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