Ditch the Starbucks Frappuccino and try this much healthier, but just as delicious, version instead. Not only will you save yourself the 470 calories, 66 grams of sugar (that’s 16 teaspoons folks) and 18 grams of fat, but you will also save yourself five bucks (they are nicknamed Five Bucks for a reason).
This smoothie provides a great alternative to coffee beverages and will save you from a sugar crash, boost your energy, and provide your cells with a super infusion of vitamins and minerals. Not only that, but for those of you who are sensitive to caffeine (hello racing pulse, heart palpitations, and jitters) you will be happy to know that this smoothie is caffeine-free, yet, it will give you as much energy as a shot (or two) of espresso. Promise!
The secret to the huge energy boost this smoothie provides is called Dandy Blend, a caffeine-free, gluten-free coffee substitute made from roots like dandelion, chicory and beets. It contains over 50 trace minerals in each serving. In addition, the smoothie has many other health benefits as well. Since they are too long to list in this blog post, I will only mention a few of the key benefits.
The chia seeds provide long lasting energy (Aztec warriors used them to boost energy and increase stamina before battle), lots of fibre and omega-3’s, which are great for boosting moods and decreasing inflammation. The cacao powder provides a potent dose of magnesium, which plays a key role in energy metabolism and is essential for helping our minds and muscles relax. It also contains iron (needed for energy), serotonin (the happy chemical) and antioxidants, which help us fight free-radicals and the signs of aging.
Even after knowing all these benefits you may not be convinced because of course, it has to taste good. Luckily, you only have to make it once to be convinced that you will never buy another Frappuchino again!
Java Chip SmoothiePrint This
- 1 cup (250 mL) unsweetened almond milk
- 1 tbsp (15 mL) Dandy Blend (or organic instant coffee)
- 1½ tbsp (22.5 mL) ground chia seeds
- 1 tbsp (15 mL) almond butter
- 1 tbsp (15 mL) real maple syrup
- 1 tbsp (15 mL) raw cacao powder
- 2 pitted Medjool dates
- 1 tsp (5 mL) pure vanilla extract
- ¼ to ½ tsp (1 to 2.5 mL) ground cinnamon
- 20 large ice cubes
- optional topping: Coconut Whipped Cream (recipe follows)
- optional topping: 1 to 2 tsp (5 to 10 mL) raw cacao nibs
- Add all the smoothie ingredients (except toppings) to a high-powered blender in the order listed; blend until smooth.
- Pour the smoothie into a large glass or mason jar. If desired, top with Coconut Whipped Cream and sprinkle with cacao nibs.
GF, DF, GRF, VEGAN, VEG, PALEO, PRIMAL
Coconut Whipped Cream
- 1 can full-fat coconut milk, chilled in the fridge overnight
- Seeds from 1 vanilla bean
- 2 to 3 tsp (10 to 15 mL) real maple syrup
- Remove coconut milk from fridge, scoop off the thick cream that forms at the top of the can, and place the cream in the bowl of a stand mixer. (Reserve remaining liquid for smoothies.)
- Using the whisk attachment of your stand mixer, whip the cream until it becomes light and fluffy. Add in the vanilla bean seeds and maple syrup and whip for a few more seconds.
- Use immediately or store in the fridge in an airtight container for up to five days.
This version of whipped cream is wonderfully smooth and creamy and not too sweet, says Vodrazka. You can store it in the fridge in an air-tight container for up to five days, scooping it out as desired.