You’d never guess this strawberry cinnamon coconut smoothie is actually a green smoothie. Both the color and flavor disguise the healthy veggie hidden inside.
What is the secret ingredient? Broccoli!
One morning I was out of dark leafy greens. In the midst of making my daughter’s before-school smoothie, I tossed in a handful of frozen broccoli florets instead. I was pleasantly surprised with the results.
The frozen broccoli chilled and thickened the smoothie without adding a strong flavor. It’s also a great way to add extra nutrients.
Broccoli’s Health Benefits
Broccoli is well known for its cancer fighting properties. However, I was surprised to discover it can also be an important food if you are vitamin D deficient. Thanks to my fair skin and Northeast location, I recently learned I’m low on vitamin D.
According to whfoods.org, when you take a vitamin D supplement, “ample supplies of vitamin K and vitamin A help keep [your] vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K.”
Strawberry Cinnamon Coconut Smoothie
While I enjoy broccoli in salads and other dishes I can’t say I’ve ever been compelled to add it to my morning oatmeal. This strawberry cinnamon coconut smoothie is a great way to add this healthy veggie to your breakfast. Of course it also makes a great snack.
The smoothie has a creamy mild flavor with a pleasant blend of cinnamon and coconut. You’d never know the broccoli is in there!
Strawberry Cinnamon Coconut Smoothie with a surprise veggie
- 1 cup almond milk
- 1 banana ripe
- 1 cup frozen broccoli florets
- 1 cup frozen sliced strawberries
- 2 Tbsp. hemp seeds
- 2 Tbsp. unsweetened shredded coconut
- 1 medjool date pitted
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground cinnamon
- Place ingredients in a high-speed blender in the order they are listed.
- Begin blending on lowest setting and slowly turn up to highest setting.
- Blend on high for approximately 30 seconds.
- Serve immediately.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.