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This smoothie is inspired by strawberry rhubarb pie, which is one of my favourite summer pies!
Rhubarb is one of the strangest vegetables and is more known to be used as fruit. It's quite sour but when combined with strawberries, it transforms into a delicious summer treat. You can make it even sweeter by adding low-carb sweeteners such as stevia or Erythritol. You can add a scoop of collagen powder for extra protein. Enjoy!
Just like blueberries and other berries, strawberries are relatively low in carbs and ideal for carb-restricted diets. The carbs content in strawberries is about 1.7 grams of net carbs per 1-oz (28 g) serving.
Strawberries are high in antioxidants and are beneficial for our health. Based on the USDA Nutrient Data Laboratory, they contain calcium, magnesium, potassium, phosphorus and are high in vitamin C.
Unfortunately, based on the Environmental Working Group's report, strawberries are one of the twelve most contaminated on the list of fruits and vegetables for 2013. Therefore, it is advisable to get them from your local farmer in their organic form.
How to Make Raw Eggs Safe to Eat
If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
Hands-on Overall
Serving size 1 smoothie
Nutritional values (per serving, 1 smoothie)
Net carbs8.5 grams
Protein14.2 grams
Fat31.8 grams
Calories392 kcal
Calories from carbs 9%, protein 15%, fat 76%
Total carbs14.1 gramsFiber5.6 gramsSugars5 gramsSaturated fat10.1 gramsSodium146 mg(6% RDA)Magnesium110 mg(27% RDA)Potassium691 mg(35% EMR)
Ingredients (makes 1 serving)
Instructions
- Place all the ingredients into a blender and pulse until smooth. (Tip: If you have time, roast the strawberries and rhubarb in the oven with some sweetener or use my Low-Carb Roasted Strawberry & Rhubarb Jam.)
- Serve immediately.
Ingredient nutritional breakdown (per serving, 1 smoothie)
| Net carbs | Protein | Fat | Calories |
|---|
| Strawberries, fresh |
| 2.3 g | 0.3 g | 0.1 g | 13 kcal |
| Rhubarb, raw |
| 1.4 g | 0.5 g | 0.1 g | 11 kcal |
| Almond meal (unblanched ground almonds) |
| 2.7 g | 6 g | 14 g | 163 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Almond milk natural (unsweetened) |
| 0.5 g | 0.6 g | 1.4 g | 17 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Ginger root, fresh |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0.3 g | 0 g | 0 g | 6 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 smoothie |
| 8.5 g | 14.2 g | 31.8 g | 392 kcal |
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