Happy Easter everyone! I hope your holiday is filled with sunshine, happiness, peace and good food. I’m so excited that spring is here so that more and more of you guys can join with me to lend up frosty, warm-weather perfect spring smoothies and shakes – filled with wellness, flavor and fun. (I know many of you are still hoping the cold exits swiftly so some spring sunshine can sparkle into your home.)
Smoothie Season. Since I kinda love posting a special smoothie on Easter (like this one!) I decided to do a duo of smoothies this year. My Spring Swirl Shake is a frosty, fruity blend with flavors of banana, watermelon and an energizing shot of green to top things off. And my Chocolate Almond Butter Ripple Shake is dessert-approved, yet healthy enough to sip whenever you crave it! (It reminds me of a chocolate peanut butter candy bunny!)
Pre-Order is happening.. You can find 365 smoothie recipes just like these in my book 365 Vegan Smoothies, out June 4th! All the details here. Cheers to spring and the upcoming smoothie season.
And ps, I have a question about protein powder brands for YOU guys..
Spring Swirl Smoothie
vegan, serves 2
2 frozen bananas
1/2 cup – 3/4 cup non-dairy milk
1/4 cup frozen pineapple OR just add 1/4 cup ice (optional – adds slight iciness to this layer)
1/2 frozen banana
1 cup frozen watermelon cubes (OR frozen red berries like strawberries or raspberries)
1/2 cup non-dairy milk
Green shot on top:
1/2 cup non-dairy milk
1 tsp matcha green tea powder OR 1/2 cup raw greens
1 heaping scoop of your favorite vanilla-flavored vegan protein powder
Tip: use as little liquid as possible so that you end up with thick shake-like layers – I gave ranges because some blenders have more power than others.
1. Blend up the banana layer. This will be the thickest layer to pour first and let it sit on the bottom.
2. When creamy, pour banana into serving glasses. You do not need to rinse the blender.
3. Add the pink layer ingredients and start blending until smooth. Pour pink on top. It will be a bit lighter and icier so it will sit nicely on top.
4. Last to blend is the liquid green shot. Blend and pour over top the smoothies. Swirl the green so that it drizzles down the outer-inside side of the glass creating a swirled look.
Serve! This smoothie should be thick enough to eat with a spoon.
Chocolate (Peanut Butter or Almond Butter) Ripple
vegan, serves 1-2
1 1/2 frozen bananas
1/2 cup frozen watermelon (or substitute: frozen strawberries)
3/4 cup non-dairy milk, vanilla
1 heaping Tbsp almond butter, salted
1 heaping Tbsp your favorite chocolate protein powder (OR 1 tsp cacao powder + 1 tsp agave syrup)
dash of cinnamon
2-3 ice cubes
1-2 tsp maca powder (givea a malted flavor to the cocoa!) (optional)
topping: 1 tsp soft almond butter (warm in microwave if needed to soften)
Blend, add a few swirls of almond butter on top and serve! Start with 1/2 cup non-dairy milk and add more as needed to blend. This will make sure your shake is nice and thick.
These shakes were blended in a high speed blender. If you are thinking of investing in a Vitamix or BlendTec blender – now id the time for spring! I’m happy to ask any questions you have about them if you are on the fence. I use my Vitamix at least twice a day and I couldn’t imagine my vegan kitchen without it.
Get ten vegan shake recipes here!
Question: Protein Powders! I am working on doing a post reviewing ALL (as many as possible) the top vegan protein powders out there. If you have a favorite PLEASE leave it in the comments section! I want to buy and taste test all brands and do a blind taste test and review some of the nutritional info for you. What are your favorite vegan protein powder brands?? Other smoothie add-ins like green powder, cacao powder etc also up for discussion.