Summer has arrived, officially. We know because we are finding ourselves icing teas in big glass jars and wearing dresses more days than not. We also know it’s summer, for sure, because quarts and pints of strawberries are lining the stands at our nearby farmers markets. We love to stock up on and freeze local berries to have on hand once the season has ended.
One of our most beloved summer breakfasts is a grown-up take on the sugary sweet strawberry milk of our childhood. While we’ve turned down the sweetness and turned up the nutrient density, it remains both playful and nostalgic.
Blended with fresh pressed almond milk, Himalayan pink salt, hemp seeds and unfiltered flaxseed oil, one glass offers a full day’s worth of collagen-producing Vitamin C, more than 84 minerals for balancing electrolytes, and a healthy dose of omega 3s for added summer glow.
1 heaping cup strawberries (frozen)
1 3/4 cup almond milk (Pure)
1 Tablespoon raw honey
1 Tablespoon hemp seeds
1 Tablespoon flaxseed oil (cold-pressed & unfiltered)
Pinch of Himalayan pink salt
Combine all of the ingredients in a blender. Blend on high for about 30 seconds, or until mixture is smooth and creamy. Serves one or two.