This protein-packed smoothie will fuel you up for all the merriment of the season. The recipe will make more coconut sprinkles than needed, but they’re great for adding a festive touch to plenty of seasonal dishes.
Experiment with different natural color dyes for the sprinkles. Just mix 1 Tbsp fruit or vegetable juice with 1/4 cup unsweetened shredded coconut. Carrot juice, raspberry juice, blueberry juice and kale juice will all yield beautiful results.
Make the coconut sprinkles: Preheat oven to its lowest setting, about 170 F. Line rimmed baking tray with parchment paper and set aside.
Divide coconut equally among 3 bowls, 1/4 cup in each.
To 2 separate small bowls, add water (1 Tbsp in each). Into 1 bowl of water, whisk spirulina powder. Into other bowl of water, whisk turmeric.
Add beet juice to first bowl of coconut and stir until well combined. Stir spirulina mixture into second bowl of coconut until well combined. Finally, stir turmeric mixture into third bowl of coconut until well combined.
One at a time, tip contents of each bowl of colored coconut onto prepared baking tray and spread into thin layer roughly covering 1/3 of baking tray. Place in oven and dry for 60 to 75 minutes, until dry but not toasted. Occasionally toss sprinkles to encourage even drying. Allow to cool completely on tray before transferring to airtight container. Sprinkles may be made up to 1 week ahead of time.
Make the sugar cookie smoothie: Add all ingredients except agave nectar to blender and combine until smooth and creamy.
To serve, brush or smear agave nectar around outer rim of 2 serving glasses. Roll each coated rim in colored coconut sprinkles. Pour sugar cookie smoothie into rimmed glasses, garnish with additional sprinkles, if desired, and enjoy.
This recipe is part of the Smoothies for the season collection.
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