We started the school year out with this as part of our breakfast. Our raspberry smoothie is rich and creamy, flavorful, surprisingly sweet, and plump full of good for you ingredients! It rounded out our breakfast well and helped make day one of back to school start out right.
I react some to bananas, so I avoid eating them on a regular basis. Unfortunately, they were my favorite way to add natural sweetness and creaminess to smoothies. Thankfully I’ve found that there are other great ways to make a full-bodied smoothie without a banana (that incidentally turns our smoothies into much lower carb drinks).
This is by far one of my favorite smoothies! It’s so rich we often split it into four small servings for our whole family (to serve with other breakfast items). But you can also enjoy it in bigger servings for two.
Notes on ingredients:
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Coconut Cream: You can use whatever your favorite full-fat unsweetened coconut milk or coconut cream brand is. I have been using (and loving) Aroy-D coconut cream. It’s guar gum free, and ultra thick.
Kombucha: This was the happy surprise I found when making smoothies. Kombucha is absolutely delicious in smoothies! Make sure, if you want to keep it lower-carb, that you use a well-fermented kombucha. I’ve used store-bought fruit flavored kombucha from Synergy – both the strawberry and the guava flavors. It adds about 7 grams of natural sugar to the smoothie. You could use water instead, but the smoothie won’t be half as flavorful (or contain those good for your probiotics!).
Raspberries: Raspberries are full of antioxidants, are a low in natural sugar fruit, and are deliciously bright. I love them in smoothies! When you combine them with coconut cream, it creates a berry and cream flavor that is delightful.
Gelatin: To add protein and added nutritional value, I also love to add gelatin to my smoothies. I’ve tried working with regular gelatin, but it just doesn’t work. I use this quality brand of hydrolysate gelatin that won’t gel up in a smoothie. I consider it a superfood!
Vanilla: Adding vanilla to smoothies was another smoothie revolution for me. I found that it adds a sweet flavor that complements the bright raspberries perfectly.
Other possible additions: Depending on how sweet your raspberries are, you may want to sweeten the smoothie a little more (we usually don’t). For the kids, a little raw honey works. I prefer a few drops of vanilla stevia.
Superfoods: This is also a great place to add a whole food vitamin C powder, mineral drops, probiotics, or whatever other mild tasting supplements you are also taking.
- 1 cup of coconut milk or cream (unsweetened)
- 1 cup of kombucha
- 2 cups of frozen raspberries
- 1-2 teaspoons real vanilla extract (use gluten-free, if needed)
- 2 tablespoons hydrolysate gelatin, optional
- Sweetener of choice, if needed (Recommended: raw honey, liquid stevia, or liquid vanilla stevia).
- Blend in a blender until smooth.
- Serve right away.
- Makes 2 to 4 servings
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This makes me think of a smoothie I made myself this morning with fruit, gelatine, water kefir and powdered coconut milk! 🙂 The addition of vanilla sounds great!
Katie Mae,
Yum! I like the idea of the water kefir too. It seems like that would be similar to the kombucha. 🙂
This is the first time I’ve had Kombucha, I loved the extra flavor it added!
So glad it worked well for you, Leanne!
I actually have all of the ingredients on hand (even the glass straw lol 🙂 and can’t wait to try it!
I hope you and your new baby girl are doing well, Kimi. You are one busy mom, thank you for all your time, and all the healthy goodness you share. ~Leesie