A creamy electrolyte lemonade with strawberries and coconut - the perfect end of spring smoothie.
Course: Breakfast, Drinks
Keyword: lemonade, smoothie, strawberry
Author: Chef Sara Furcini
1/2cuplemon juicefrom 4 lemons
1/4cuplime juicefrom 2 juicy limes
1/2cupcoconut waterraw (from the young white coconut)
1pinchsea salt or himalayan pink salt
1/3cupfrozen coconut fleshfrom the young white coconut
2tbspfinely chopped walnuts
coconut creamfrom remaining blended coconut flesh and coconut water
Blend all smoothie ingredients at high speed until completely smooth and creamy.
To make the topping, blend the remaining frozen coconut flesh with coconut water. Top the smoothie with a large spoonful of coconut cream and a pinch of gogi berries, walnuts, or anything you want.
Easy Rejuvelac - Add about 1/4 cup rinsed quinoa or wheat berries to a clean jar. Fill the jar with filtered water and cover with plastic wrap and a rubber band. Leave overnight or up to 2 days at room temperature. Strain the sprouted grains and reserve the liquid (rejuvelac).The rejuvelac will have a slightly sour, mostly pleasant taste and smell. If it has a foul odor, toss it out.Young Coconut - This recipe uses 1 white, Thai or young coconut (meat and water). Part of the meat is used in the smoothie to lend creaminess, and part is used to create a coconut cream garnish. The coconut water is used in the smoothie and for the garnish.To open, shave the top with a sharp knife. Hold the coconut steady and hit with the bottom corner of your knife or cleaver. Make cuts in a circle to pop open the top. Pour out the water and scrape out the flesh with a spoon.