Strawberry Matcha Smoothie

Rhetorical question: What’s a girl to do with a freezer full of strawberries?

Last week, a friend and I headed out to a strawberry farm about 30 minutes from home.  The weather was perfect and strawberries were in their prime.  In just a few hours, I picked 22 pounds (not including the ones I ate…I really think these u-pick farms should weigh me before and after I go out in their fields in order to charge me more accurately).  To be clear, these were not your run-of-the-mill grocery store strawberries imported from California.  These were a variety called Hood strawberries that are smaller, more flavorful, and rare treats given that their harvesting season lasts about a month or less.  I was determined to come home with enough to last me through the summer.

For all their good qualities, Hood strawberries can’t boast a long shelf life.  One they’re picked, they want to be eaten in a day or two.  Their thin skins quickly become too soft and, as I learned, piling more than a couple of layers in your picking box will yield a layer of strawberry mash at the bottom.  Which means that I had my work laid out for me when I got home from the farm.  There was not time to waste.  The rest of my day was spent washing, topping, and freezing strawberries.  It’s so satisfying to open my freezer door to see the “fruits” of my labor staring back at me.  🙂

Because it’s strawberry season, I’ve been seeing tons of tempting strawberry recipes around the web.  To name a few:

I want to make ALL of these.  But for now, I’ve been perfectly happy blending them into creamy smoothies.  Jeremy has been even less fancy…he eats them straight from the freezer!

Strawberry Matcha Smoothie
serves 1

– 1/2 banana, the riper the better
– 1 cup frozen strawberries
– 1 cup milk
– 2 Tbsp cream (optional)
– 1 tsp matcha powder

Blend all ingredients until smooth and creamy.  Enjoy right away.

* I shared this post with Seasonal Recipe RoundupGluten-Free WednesdayFat Tuesday, Hearth and Soul HopSlightly Indulgent TuesdayMy Meatless Mondays, Melt in Your Mouth Monday, Monday Mania, and Mix it Up Monday.

Raw Strawberry Thumbprint Cookies

With any luck, this is the last sweet treat that you will see here for the next 3 weeks.  In response to the approach of summer and the slight but constant bloat in my belly, I’ve decided to jump into a 21 day sugar detox.  This is not a well-planned or well-researched detox.  Some more seasoned and hardcore detoxers might even call it a “detox lite” because it’s not as strict as it could be.  Nonetheless, I decided that doing something that feels possible for me for 21 days is better than doing nothing.

My version of the sugar detox goes like this:

Not OK: sugar, honey, maple syrup, agave nectar, brown rice syrup (or any products containing these…bye Clif bars!), white or refined flour, fruit juices

OK: pretty much everything else, including whole fruit

I’m going to focus on eating vegetables, fish, eggs, and healthy fats like olive and coconut oil.  These won’t be all that I eat, but I just stocked my refrigerator and pantry with exciting personal detox-approved items including broccoli, asparagus, spinach, cucumbers avocados, bananas, lemons, olives, wild-caught salmon, Oregon bay shrimp, and sardines packed in olive oil.  And some Mary’s Gone Crackers crackers.

In the meantime, these healthy (but brown rice syrup containing) cookies are going in the freezer.  They’ll be waiting for me 21 20 days from now.

Raw Strawberry Thumbprint Cookies
makes 30 cookies
adapted from Rawmazing’s recipe

– 2 cups almonds, soaked and dehydrated if possible
– 1/2 cup unsweetened dried coconut, pulverized in the blender
– 1/4 cup chia seeds
– pinch of salt
– 1/3 cup brown rice syrup
– 1/3 cup peanut oil (I think I’d like to try coconut oil next time)
– 1/4 cup fresh strawberries

First, make the filling.  Put the strawberries in a blender or food processor and puree.  That’s it.  Set aside.

Place almonds in the food processor and pulse until finely ground.  This could take several minutes.

Add coconut and chia seeds.  Pulse to combine.  Add brown rice syrup and oil and pulse until the mixture resembles a coarse, wet sand.

Using a tablespoon measure, form the dough into small balls.  Press a hole in the center and fill with strawberry puree.

Dehydrate and 115 degrees for 8 hours.

* I shared this post on this week’s Fat Tuesday, Traditional Tuesday, Hearth and Soul Hop, Whole Food Wednesday, Real Food Wednesday, Gluten-Free Wednesday, and Tasty Tuesday.