Pineapple Strawberry & Coconut Smoothie

by Rebekahcooked up on October 17, 2016

A few nights ago we had a group of friends over to celebrate my birthday. Dave made a huge Hawaiian feast and I assisted by mixing up some cocktails (duh). We made Painkillers, Mai Tais and Corpse Reviver #2s, which all involve tons of citrus, rum and pineapple. And my favorite of the bunch, the Painkiller, brings coconut cream into the mix, which is just plain decadent.

Pineapple Strawberry & Coconut Smoothie

Two things happen after you have a cocktail party with lots of tiki drinks and navy strength rum. One of them is that you have a lot of ingredient odds and ends left over. And the second is that you suddenly feel like getting a healthy start the next day. 🙂

That’s how this smoothie was born. It’s almost a tiki drink without the rum… frozen pineapple, coconut cream and juice and a few other fridge staples. It turned out to be just plain delicious.

Did I still mix myself a Painkiller this evening as well? Oh definitely. We just have to use up those leftovers. But — this smoothie was a welcome healthy start to my day!

Vegan Caesar Salad Dressing

Vegan Caesar Salad Dressing

Ingredients

  • 1 cup raw cashews, soaked overnight
  • 1 Tbsp. miso paste (omit for low carb/paleo)
  • 1/4 cup water
  • 4-6 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 tablespoon Dijon mustard
  • 1 clove of garlic
  • 2 teaspoons capers
  • 1 tsp. salt

Instructions

  1. Soak cashews overnight in water. Drain.
  2. Place all ingredients in a high-speed blender or food processor and blend on high until smooth.
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