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Raspberry Shortcake Smoothie

2/24/2016

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Don’t just think pink, drink pink!  

The perfect starting point to spin-off a healthy, plant-based, antioxidant-rich smoothie is to forget the white cake and whipped cream and welcome a creamy, delicious, fiber-rich, protein-packed nutrient-dense breakfast or afternoon snack.

Raspberries are loaded with antioxidantsand Vitamin C for supporting healthy skin and immunity!

DIRECTIONS:
  1. Add all ingredients to blender and blend on high for 45 – 60 seconds until smooth.
  2. Pour into a tall glass and garnish with cashews and oats for an extra crunch.

INGREDIENTS:
  • 2 cups frozen raspberries
  • 1 1/2 cups (375 ml) unsweetened almond milk
  • ¼ cup cashew butter
  • ¼ cup rolled oats (GF)
  • 5 tsp orchard fresh syrup
  • 1/2 tsp cinnamon
  • 1 tsp honey
  • Garnish: cashews, oats

SUBSTITUTIONS:
  • Cashew butter – almond butter
  • Oats – hemp seeds, chia seeds, flax seeds
  • Almond milk – cashew milk, hemp milk, other non-dairy milks, unsweetened
  • Honey – dates, banana
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