Strawberry Shortcake Protein Smoothie
Servings: 2
This is a delicious, super simple recipe that we often have for breakfast or for an after school, pre-sport snack (I pop it in a thermos to keep it nice and cold)…
Ingredients
Shortcake
- 35 g raw almonds (¼ cup)
- 1 tbsp maple syrup
- 1 serve/s wholefood protein powder -vanilla or plain flavour
Syrup
- 4-5 fresh strawberries
- 1-2 tbsp rice malt syrup or maple syrup
Smoothie
- 1½ cup/s frozen strawberries
- 2 floret/s cauliflower -raw and roughly chopped
- 60 ml coconut water (¼ cup)
- 250 g natural, Greek or coconut yoghurt (1 cup)
- 2 serve/s wholefood protein powder -vanilla or plain flavour
- 1 tsp vanilla -powder, extract or essence
- 2 fresh strawberries -sliced into flat edged quarters (for garnish)
Instructions
Shortcake
- On a tray line with baking paper place the almonds and drizzle with the syrup. Toss to coat. Sprinkle over the protein powder and toss to coat the nuts.
- Place under a low grill to toast for 5 minutes (watching carefully so they don't burn).
- You can always do a big batch of the nuts for a fabulous, protein rich snack (store in an airtight jar in the fridge but be careful - they are soooo moorish).
Syrup
- In a high powered blender place the strawberries and the syrup. Blend for 10 seconds to make a syrup and pour into the serving glasses. If using a Thermomix speed 8, 10 seconds.
Smoothie
- Without washing the blender, add the frozen strawberries, cauliflower, coconut water, yoghurt, vanilla and protein powder. Blend well until smooth and creamy. If using a Thermomix speed 9, 30 secs.
- Tilt the serving glass so the syrup coats the sides. Place the cut strawberries on the sides of the glass and carefully pour in the creamy smoothie touching the sides three times to create the streaky finish.
Serve
- With the roughly chopped nuts piled on top.
Store
- Leftovers can be frozen into little cups or ice-block moulds for a fast, healthy snack another day.