I just put a rhubarb crisp in the oven, basically for Jeremy, because I just started my smoothie feast. How does that happen? It happens because we went to the farmer’s market yesterday and finally picked up some rhubarb that he has been pining after. I think I’ll have to freeze some of the cobbler/crisp for myself after I’ve completed my week or so of smoothies. 🙂

In effort to make something as equally delicious for my dessert dinner (and I’m not sure if I’ll still be hungry after this), I came up with this smoothie. It’s not very often that I make a regular old rosy and colorful smoothie because I always add greens. Always. Strawberries are a fruit I almost never put in my green smoothie because the smoothie quickly transforms to brown, as we remember from our early finger painting days. Knowing that I’ll be having smoothies all week, I’m not as pinched to get my greens in with every single smoothie.

Strawberries are in season now, so grab them at your farmer’s market or grocery store. The abundance should mean that both the organic and conventional varieties can be snagged for cheaper prices.

I really like the addition of cinnamon to these fruits it seems to round out the flavor and goes well with the creamy texture provided by the bananas and enhanced by the coconut oil.

Have I convinced you to make one yet? You should. Feel free to garnish with bee pollen and vanilla bean powder.

Enjoy! XOXO