As Donna is an intrepid go-getter who’s always on the move, I’ve never gotten the honor of helping take care of my inspirational blog partner and mentor before. But I recently had the opportunity to help out just a little last month, when she was in need of a non-chewing diet for a thankfully short spell. In my ensuing exploration of the latest in smoothies, from green to protein and everything in between, I encountered this great collection by The Blender Girl. I only had a few days to fill Donna’s freezer with smoothie-stock (frozen into ice cube trays then cubes stored in ziploc bags) and gazpacho, but I’ll happily come back for another round of TLC someday.
Of all the fantastic, ridiculously healthy recipes in Blender Girl’s book, my personal favorite was the luscious Raspberry Lemon Cheesecake. The innovation, used here and in several other smoothies, is using soaked raw cashews for the creamy texture. Brilliant! I’ve made it for myself at several times since getting back hope, and experimented with variations, my favorite of which is the blueberry version here (in no small part thanks to it being berry-picking-with-kiddos-season in Portland). As with any smoothie, add probiotics, flax, or any other supplements you like.
BLUEBERRY CHEESECAKE SMOOTHIE
3/4 cup raw cashews
4 Medjool dates, pitted
1 cup fresh or frozen blueberries
1 cup water or coconut water
juice and zest of one lemon
1 teaspoon vanilla extract
1 cup ice
1 pinch salt
The night before you plan to have this (or 8-12 hours in advance), soak the cashews and dates together in warm water. Drain and combine with remaining ingredients (and any probiotics or supplements you need) in high-speed blender until smooth. Ta-dah!
P.S. This can also be done as a straight-up CHEESECAKE smoothie, if you prefer it that way. I made it with a beautiful Meyer lemon, a whole banana, and a heaping tablespoon of raw honey.
— posted by Anne