Strawberry, Millet and Banana Smoothie

By Martha Rose Shulman

Published March 11, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5-10 minutes
Rating
4(116)
Comments
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Whenever you find sweet, ripe strawberries buy twice what you need and hull and freeze half of them. I freeze them in small freezer bags, one smoothie portion per bag. You can also use commercial frozen strawberries for this nourishing mix of fruit, millet, cashews and kefir. I have gotten into the habit of soaking a small amount of cashews and almonds in water and keeping them in the refrigerator to use in smoothies. For a vegan version substitute almond milk for the kefir, and if you can’t find plain kefir, use yogurt or buttermilk.

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Ingredients

Yield:1 large or 2 small servings

  • ¼ cup, tightly packed, cooked millet

  • 1 cup / 6 ounces hulled strawberries, preferably frozen

  • 1 small ripe banana

  • 1 cup plain kefir

  • 1 tablespoon soaked cashews (soaked for several hours or overnight in water)

  • 1 teaspoon pomegranate molasses

  • 1 or 2 ice cubes if not using frozen strawberries

Ingredient Substitution Guide
Nutritional analysis per serving

67 grams carbs; 32 milligrams cholesterol; 421 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 7 grams fiber; 120 milligrams sodium; 14 grams protein; 39 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away.

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4 out of 5
116 user ratings
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Comments

Emily Also

First ingredient is millet....

Emily

Why is this called a mullet smoothie if it uses cashews?

Emily Also

First ingredient is millet....

Not Emily : )

There 4 times as more millet than cashews.

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