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Say Hello to This Delicious Wake-up Smoothie aka Berry Frappuccino!

March 19, 2018 by Ivy Chan

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If you like coffee, berries, and tasty, refreshing drinks, read on!
https://shakingmytofu.com/wp-content/uploads/2018/03/video.mp4

We made this over the weekend. I did not even think of sharing the recipe, but I received so many Instagram messages that I was too joyful to not share this with you all. This drink was another attempt to pretend that it is already Spring in New York (for the non-New Yorkers: It is not. It is still cold and miserable).

I say this, even though I’m generally not a frozen drink person. I think frozen foods are not good for the digestive system, but once in awhile, and especially if you are not suffering from digestive issues, a frappucino can save the day.

This springy, refreshing, and Delicious (yes, it deserves a capital D) drink is so easy to make. Here is how.

Memorize your 2s

We start with 2 cups of plant-based milk. I prefer almond, but all of those “mylks” out there in the market are delicious, I’m sure. So pour the delicious mylk of your choice in your high-speed blender.

Then add 2 cups of frozen bananas. I like to blend the ingredients one by one. I know it seems to take longer, but I don’t think it does, actually. And I think the smoothie/juice/frappuccino ends up having a smoother texture this way. So blend until the bananas look in harmony together. Then comes the berries.

berries

We mostly used blueberries, because they are my dear husband’s favourites. If you ask me, blackberries are the best, but I am not going to argue with him over berries on a weekend. Blend these too.

Add to this mixture 2 tablespoons of ground coffee (whichever is your favourite. We used espresso from organic, fair trade, Columbian coffee beans.) and 2 tablespoons of agave syrup.

Then 2 cups of ice. Let me give you a hint: Use lemon water and mint to make ice cubes!

why mints?

MintBesides helping with digestion and helping the immune system in general, mints are SO helpful to me during seasonal changes. Every March and April, even though the beautiful Spring weather is not here yet, I suffer from allergies. The typical two, sneezing, congestion, but also dry eyes and a swollen face. It’s horrible. (See, another reason why I like the summer.) I do the neti pot, which helps big time (it needs its own blog post, and I highly recommend checking it out). Another thing I benefit from is mint. Mint reduces the symptoms enormously. Apparently, this plant

 “contains an antioxidant and anti-inflammatory agent called rosmarinic acid. This has been studied for its effectiveness in relieving seasonal allergy symptoms, revealing a promising natural treatment.“ 

 why lemons?

lemons

First of all, back home, we use lemon in everything and anything! Soup? Add some lemon juice. Salad? Lemon juice. I used to make rice with a little bit lemon juice. I mean, lemon is life. BUT it is also incredibly good for you. Lemons boost DNA repair, reduces cancer proliferation, is a good source of Vitamin C, which also means that it improves skin quality. According to some studies, it might even help treat rheumatism.  AND it is refreshing and I love the tiny little bit of sourness it brings to balance this otherwise sweet drink.

So what I do is I mix lemon juice, water, and some mint leaves and freeze this mixture to make ice cubes. Unfortunately, I am out of these at this moment, so I am not able to show you how gorgeous these ice cubes look. But imagine a beautiful day in May, and you are getting ready for the summer. That’s the feeling.

Okay, back to our frappuccino

Here is howfrappuccino it should look like. Do tell me if you are not already in love.

Here is the ingredient list again:
2 cups of plant-based milk
2 cups of frozen berries
2 cups of frozen bananas
2 cups of (mint/lemon) ice

2 tsp Yoursuper “Forever Beautiful” mix (optional, but HIGHLY recommended).
2 tablespoons of ground coffee (you can add more or less, depending on your preference)
2 tablespoons of agave (add more if you want a little sweeter. I included a little more for my husband).

Please let me know if you try this out! Don’t forget to get in touch via Instagram,  Facebook and Twitter!

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Recent Comments

  • Ivy Chan on Warm, tummy-friendly smoothies for when you can’t do frozen bananas anymore
  • Ashley McEldowney on Warm, tummy-friendly smoothies for when you can’t do frozen bananas anymore
  • Ivy Chan on Coconut mon amour: Two sweets, one tangy, all yummy coconut recipes
  • Ivy Chan on Coconut mon amour: Two sweets, one tangy, all yummy coconut recipes
  • Ashley McEldowney on Coconut mon amour: Two sweets, one tangy, all yummy coconut recipes
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HELLO REAL LIFE!

Welcome! My name is Ivy. I am an academic by training and a foodie at heart, in a small but mighty body. Classical with a twist, married to the love of my life, a proud mum of two little lions, and one little human. We have recently moved to the gorgeous state of Washington. I am back to a 4-year school to study Ayurvedic nutrition and Traditional Chinese Medicine. When I have time from school and our two-year-old, I like to read, write, bake, and consume more Medjool dates and dried figs than anyone I know.

Shakingmytofu aims to make plant-based life convenient, affordable, and adaptable for everyone. I will be happy if I can bring a little more light, health, and peace to the daily life. Feel free to spend time, have a look at the recipes, lists of plant-based sources (from snacks to clothing), images and articles. Contact me anytime with queries, suggestions, and collaboration ideas at shakingmytofu@gmail.com or simply by filling out the form below. Look forward to hearing from you!

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I am an academic by training and a foodie at heart, in a small but mighty body. I am married to the love of my life, and a proud “furry-mum” of two little lions. Want to collaborate? Contact me→

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