As the see-saw days of Spring weather meander about...

smoothie season is soon upon us. The coming days of sunshine beckon us the try to incorporate more fruit into our diets. Smoothies are a wonderful way to do so- plus, a perfect opportunity to sprinkle in nutritional boosts.

This vegan recipe is a good introduction, featuring tried and true raspberries and tropical mangos. The addition of yogurt provides probiotics and protein. While a touch of adaptogenic mushrooms can provide a mental and immunity boost. Experimentation is welcome to find what suits you.

Ingredients:

• 2/3 Cup of Frozen Raspberries

• 2/3 Cup of Frozen Mangos

• 1-2 whopping spoonfuls of Non-Dairy Yogurt (Coconut is a great option)

• 1 Cup of alternative milk (oat, hemp, almond, coconut)

• 1/2 Banana

• 1/2 teaspoon of Adaptogenic Mushroom Powder (We chose Chaga from Mother Fungi)
  
  

Instructions:

Blend & Enjoy!

A note on Ingredients & Substitutions:

• Substitute Greek Yogurt, if desired.
  

• We chose Chaga in this recipe, it's benefits are: It's high in antioxidants, good for digestion, and has immune-boosting properties. Feel free to try any other Adaptogenic Mushrooms- from Reishi to Lion's Mane (Note* We have these in-store as well!)
  

• Start low with the amount of mushrooms to see how your body responds, benefits build over time.

We have all sorts of options at Haskill Creek to customize your smoothie- come see for yourself!