Keylime pie smoothie with coconut cashew cream

Winters in Edmonton, Alberta are long and stubborn, with cold nights, short days and arctic winds that shake houses and bother tired old bones. The sun, thankfully, is almost always up, brightening the sky and making the snow sparkle as if it were made of a thousand little diamonds instead of just dust and water. That prairie sky not only stops me from getting completely depressed during the longest days of the year but also gives me the strength and energy to get out of bed and go to yoga and in general be a nice person. Of course, days here aren’t always sunny and when the sun refuses to show it’s face and the sky becomes lifeless, turning the entire city a sickly shade of grey, I have to look elsewhere for a pick-me-up.

My quick antidote for the winter blues? a key lime pie smoothie of course! It’s cheaper than a sun lamp and requires less effort than dragging yourself to a gym. Not only that, this smoothie in particular is chock full of healthy fats and natural sugars, which fill you up and make you less likely to binge on things like poutine and chicken wings. With all that energy, you’re more likely to actually get out of your house and do something. Best of all? it really does taste like key lime pie! Don’t be afraid of the avocado in it, the smoothie won’t taste anything like guacamole. Avocado in it’s natural state is slightly sweet and creamy and just makes the smoothie really luscious and comforting.  If anything could taste like summer, I’m pretty sure this would be it.

That coconut cream? too delicious for it’s own good. The lovechild of coconut cream, agave and roasted cashews, it’s basically vegan crack. When served immediately after blending, it’s reminiscent of coffee cream. Leave it in the fridge for a couple hours and it becomes thick and voluminous like devonshire cream. In my opinion, its even tastier than the real thing.  I eat it squished between cookies, on top of brownies and even use it for vegan tiramisu. The recipe makes a very large batch so unless you’re having people over, halve the recipe. Or don’t and eat it all yourself. Can’t say I didn’t warn you.

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Smoothie Ingredients (for 1):

1/2 avocado

1 cup coconut milk

2 tbsp agave nectar (or to taste)

juice of 2 key limes  (or regular limes)

1 tsp vanilla extract

2 tsp chia seeds

How to:

1. Blend all ingredients in a blender, food processor or with an immersion blender until completely smooth. Chill and top with coconut cashew cream.

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Coconut Cashew Cream Ingredients:

1 cup coconut milk

3/4 cup unsalted cashews, roasted lightly

4 tbsp agave nectar

2 tsp vanilla

1/8 tsp salt

1/3 cup melted coconut oil (cooled to room temp)

How to:

  1. Blend all but the coconut oil until smooth in a high speed blender or using an immersion blender (but then you’ll have to strain the mixture to make it smooth)
  2. Add the oil and blend again
  3. Serve immediately for a coffee cream texture or chill in the fridge overnight (or in the freezer for an hour) for a more whipped cream like texture
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