Recipe: Strawberries and Creme Smoothie »

Using locally-grown produce Matilda’s strawberries

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Matilda's Berries - Frozen berries

Matilda's Berries - Frozen berries

Matilda's Berries - Smoothies
Matilda's Berries - Washed berries
Matilda's Berries - Gallace family

 

In late 2015, the Gallace family from Victoria's Mornington Peninsula launched Matilda's Frozen Berries becoming the first business to produce locally grown fruit in commercial quantities. This delicious recipe features Matilda's frozen strawberries.

Third generation strawberry farmers Matt and Ruth Gallace run Sunny Ridge Farm which also has 800 acres of land elsewhere in Victoria and in Queensland. The berries are all hand-picked, washed and snap frozen in an entirely new purpose-built facility in the Yarra Valley. Read more on the launch of Matilda's berries here »

Lucy Steglet (aka SmoothieGirl) has a passion for highlighting healthy plant-based lifestyles. She facilitates cooking, nutrition and fitness presentations that showcase the world’s best and brightest wholistic health entrepreneurs, experts, educators and enterprises.

Lucy created this delicious recipe featuring Matilda's frozen strawberries. It's gluten-free, dairy-free, nut-free, mostly organic and cold-pressed.

 

Strawberries and Crème Smoothie

Ingredients for approximately one large jug (1.2L)

  • 300g frozen Matilda's strawberries (chop any larger berries in half)
     
  • 750ml coconut milk
    (we use cold-pressed milk from The Broken Head Co, but canned coconut milk diluted with water will do) [Ed: a chef's recommendation is the Kara brand]
     
  • 300g frozen bananas
    (roughly chop ripe bananas before freezing them in a snaplock bag. Use more or less frozen banana depending on the thickness you prefer. Or, just use ice) [Ed: I freeze them whole, in their skins. To peel, just run under warm water or microwave for 15 seconds]
     
  • 1 medjool date (pit removed)
     
  • 1 tablespoon of maple syrup  (or liquid sweetener or choice, to taste)
     
  • 1 teaspoon lemon juice (or add more if you like a nice citrus tang)
     
  • 2 teaspoons beetroot juice (optional for added natural red colouring)

 

Method

  1. Blend all ingredients together in a high-powered blender.
     
  2. Serve immediately, or pour into santitised glass bottles with tight lids, which will keep up to three days in the fridge.

 

Recipe from Lucy Stegley, Founder of Raw Events, Evolved Generation team member

Regions

  • Mornington Peninsula (VIC)

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January 21st, 2016
 
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