Who said breakfast had to be boring? If you do it right, you can eat your dessert for breakfast by starting with this cherry cheesecake smoothie! It tastes like dessert, but isn’t bad for you like most dairy and refined-sugar rich desserts on the market today.
Cherries are a great food to help lower cholesterol, prevent migraines, protect against free-radical inflicted disease and illness like cancer and arthritis, and slow the aging process. This recipe also contains strawberries, which contain salicylic acid, a naturally occurring anti-inflammatory that reduces inflammation in the digestive tract, thus helping individuals with IBS or Chron’s disease. Strawberries are also rich in iodine for a healthy thyroid, vitamin K for strong bones, and omega-3’s for proper brain function and regulation of high blood pressure.
How’s that for a disease-fighting, inflammation protecting dessert? And one you can eat for breakfast at that! This recipe is good for 1 hungry tummy!
Cherry Cheesecake Smoothie Recipe
– 2 cups organic cherries (I used frozen – in summer, try to use fresh)
– 1 cup organic strawberries (I used frozen – in summer, try to use fresh)
– 1 frozen ripe banana
– 3 medjool dates, pitted (pre-soak for 30 mins – 1 hour if they are hard)
– 1/2 tsp. vanilla bean powder
– 1 cup young thai coconut water
– 1/4 tsp. lemon rind
Add all ingredients to a blender, such as the Vitamix, and pulse-blend for 30 seconds. Enjoy!