It’s only on these rather hot and humid summer mornings that I entertain the idea of making a smoothie. Although delicious, blended berries rarely make their way into my breakfast routine – I usually eat them whole out of hand or scattered over my staple summer breakfast bowl.
If you’re a smoothie fan then you’ll love this velvety, omega-packed and antioxidant rich blend. It’s tangy and earthy flavor comes from the goji berries, which besides their abundant immune boosting and antioxidant properties also provide loads of vitamin C, amino acids and trace minerals. If you let the smoothie sit for a few minutes (or leave it in the fridge overnight, yes it lasts very well) the flax thickens it up to a shake-like consistency. In order to absorb the full benefit of the omega 3’s that flax contains, the seeds must be ground; soaking them overnight makes it easy to grind them in a blender and also releases their gelatinous quality which sooths digestion.
Photos by Stephen Johnson
Goji-strawberry breakfast smoothie
If your strawberries are lacking sweetness, add the optional honey or sweetener of your choice. I use unstrained, homemade almond milk, as that’s what I keep on hand; it also adds more body to the smoothie if you’re drinking it as a meal. You will need to soak the flax and goji overnight; this not only softens them but also allows the flax to thicken to a gelatinous consistency. I soaked the flax and goji on the counter but if you want a cold smoothie, place it in the fridge.
2 tablespoons flax seeds
3 tablespoons goji berries
¾ cup filtered water
2 cups hulled strawberries
1 cup homemade almond milk
1 teaspoon vanilla extract
1 tablespoon raw honey or sweetener of choice, optional
Add flax seeds and goji berries to a cup or jar, pour in water and soak overnight or until thick and gelatinous.
Place everything in a blender and blend until completely smooth, drink immediately or allow to sit for a few minutes to thicken.
Any left over smoothie keeps for up to 2 days in the fridge, where it will thicken further.
print recipe here