Kids, young and old, will love the creamy, rich, chocolatey goodness of this nutrient-dense smoothie, infused with the distinct flavor of sweet cherries! I hadn't gone food shopping yet this morning and was out of blueberries so decided to whip up something a little different. WOW, was I happy with the flavors achieved in this smoothie!
Cocoa powder has all of the health benefits of solid chocolate, minus the fat. In fact, cocoa powder can contain up to 10% of its weight in flavonoids and contains more antioxidants and flavonoids than any other food! Antioxidants have the power to reverse cellular damage and flavonoids have been proven to improve circulation and reduce blood pressure... Life is good.
Ingredients:
- 2 frozen bananas
- 1 1/2 cups fresh or frozen pitted black cherries
- 2 medjool dates, pits removed
- 1/4 cup raw cashews
- 2-3 leaves fresh kale (no, you cannot taste them in here, I promise!)
- 2 1/2 cups unsweetened soy milk (or other unsweetened dairy-free milk)
- 2 TBS unsweetened, non-alkalized (or raw) cocoa powder (see notes)
- Place the banana, kale, cashews and milk in a high-powered blender.
- Blend until smooth
- Add all remaining ingredients and blend until smooth.
- Serve!
Helyn's Notes: What is the difference between alkalized and non-alkalized cocoa powder? Alkalized cocoa is also sometimes referred to as "Dutched" or "Dutch processed." Dutch process cocoa is treated with an alkali, which helps neutralize cocoa’s natural bitterness and acidity. The alkalization process produces a powder that is typically darker and redder than naturally processed cocoa. Don’t assume, however that darker color implies deeper flavor. Alkalized cocoa is typically milder in flavor than naturally processed cocoa. Non alkalized cocoa still contains the cocoa's natural acids. When the cocoa is processed with alkali in Dutch processing, the flavanols are substantially reduced. [1]
Makes 5 cups. Enjoy!
Healthy Trails,
Helyn
1. J Agric Food Chem. 2008 Sep 24;56(18):8527-33. doi: 10.1021/jf801670p. Epub 2008 Aug 19.
