This absolutely delightful Raspberry Smoothie is inspired by the clever people from the raw vegan smoothie stall at the Noosa Farmers Market. (If you haven’t been, then you must go! See here for details).
Noosa Farmers Market is one of the top farmers markets on the east coast, with a great abundance of stalls offering locally grown produce (think: figs, tomatoes, pineapples, salad leaves, vegetables, strawberries etc), to locally crafted gourmet products (think: jams, relishes, sauces, breads, cakes, cheeses, yoghurt), meat, cured meats and so forth. They also have fantastic ready-to-eat food stalls including quality german sausages, through to Asian pork buns from the popular Sunshine Beach XO Embassy restaurant and everything in between, including the fab raw smoothie stall of course.
I recently sampled the fare at the market across three separate weekends, however, I didn’t venture far when it came to the ready-to-eat menu, choosing the Sunshine Smoothie every time. Although I’ve altered the ingredients slightly, this heavenly beverage combines cancer-busting* raspberries with a zesty and refreshing lemon twist, thickened and sweetened with nut butter and banana, you can’t go wrong.
*Did you know that just like the strawberries, raspberries (and mainly the seeds) contain a large quantity of ellagic acid, which is a very powerful anti-cancer molecule?
I choose to use frozen raspberries as they are cost effective, plus it makes the smoothie nice and cold too. So here it is, my take on the Raspberry Sunshine Smoothie.
Enjoy ! x
- 2 large glasses
- 2 cups frozen raspberries
- 2 frozen bananas
- 1/4 cup macadamia (or other) nut butter
- 1 cup water
- zest 1/2 small lemon
- Combine all ingredients in a blender and whiz until smooth.
- Serve and drink immediately.