banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sugar Cookie Smoothie

Serves 2.

    Share

    Sugar Cookie Smoothie

    Decorating sugar cookies at this time of year is a great family tradition. This protein-packed smoothie lets you have your cookie and eat it too, while fueling up for all the merriment of the season. This recipe will make more coconut sprinkles than needed, but they’re great for adding a festive touch to plenty of seasonal dishes.

    Advertisement

    Tip

    Try experimenting with different natural colour dyes for the sprinkles. Just mix 1 Tbsp (15 mL) fruit or vegetable juice with 1/4 cup (60 mL) unsweetened shredded coconut. Carrot juice, raspberry juice, blueberry juice, and kale juice will all yield beautiful results.

    Advertisement

    Sugar Cookie Smoothie

    Ingredients

    Coconut sprinkles
    • 3/4 cup (180 mL) unsweetened shredded coconut, divided
    • 2 Tbsp (30 mL) water, divided
    • 1/4 tsp (1 mL) spirulina powder
    • 1/4 tsp (1 mL) ground turmeric
    • 1 Tbsp (15 mL) beet juice
    Sugar cookie smoothie
    • 1/2 cup (125 mL) medium firm tofu
    • 1/4 cup (60 mL) gluten-free large flaked rolled oats
    • 1 cup (250 mL) unsweetened cashew milk
    • 2 Tbsp (30 mL) raw cashew butter
    • 2 tsp (10 mL) maple syrup
    • 2 tsp (10 mL) vanilla extract
    • 2 tsp (10 mL) light agave nectar or clover honey

    Nutrition

    Per serving:

    • calories292
    • protein9g
    • fat18g
      • saturated fat8g
      • trans fat0g
    • carbohydrates24g
      • sugars9g
      • fibre3g
    • sodium111mg

    Directions

    01

    To make sprinkles, preheat oven to its lowest setting, about 170 F (77 C). Line rimmed baking tray with parchment paper and set aside.

    02

    Divide coconut equally among 3 bowls, 1/4 cup (60 mL) in each.

    03

    In 2 separate small bowls, place 1 Tbsp (15 mL) water into each. Into one bowl of water, whisk spirulina powder. Into other bowl of water, whisk turmeric.

    04

    Add beet juice to one 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.

    05

    One at a time, tip each coloured coconut onto prepared baking tray and spread into thin layer roughly covering one-third 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.

    06

    To make sugar cookie smoothie, add all ingredients, except agave nectar or honey, to blender and combine until smooth and creamy.

    07

    To serve, brush or smear agave nectar or honey around outer rim of 2 serving glasses. Roll each coated rim in coloured coconut sprinkles. Pour sugar cookie smoothie into rimmed glasses, garnish with additional sprinkles, if desired, and enjoy.

    Advertisement

    Like this recipe?

    This recipe is part of the ’Tis the Season for Smoothies collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.