Healthful smoothie offers power for jam-packed days

If I even have an extra minute, I have a talent for filling it. I say "yes" to too much. In theory I want to have less to do, but I usually end up with one more assignment at the end of a conversation.

I understand that science has proved that multitasking is unproductive, but I still find myself trying. I’ll start one thing, like checking an email, and remember something else I was supposed to do. I don’t think this is just disorganization; I’m just trying to survive. There’s so much going on that I have to constantly move from one item on the list to the next.

Part of my survival is making sure I have enough energy. I wake up to exercise when it’s still dark. I work. When I get home, I mother the kids. I make dinner (sometimes).

My friend asked me, "What do you do for energy?" She assumed I must take vitamins or drink caffeine. But for me it’s food.

I always have breakfast. I eat eggs like vitamins. I soak chia seeds. I strategically space fruit between meals. I drink cold-pressed kale in hopes that its promised magical powers will make me superhuman.

This is why I love juices and smoothies. They are easy to digest, usually tasty (except that one time I made cauliflower juice) and full of the staying power I need.

I don’t shy away from fats, so I like a smoothie with some meat on its bones. That way I can make it a second breakfast.

STRAWBERRY CREME ENERGY SMOOTHIE
1-1/2 cups frozen strawberries
1/2 frozen banana
2 dates (seeds removed)
1/4 cup raw cashews
1 to 1-1/2 cups coconut water
3 tablespoons coconut milk
2 teaspoons bee pollen (optional)

Blend all ingredients, starting slow and gradually blending on high until cashews are completely liquefied. Serve immediately. Serves 2.

Variation: Make this into a smoothie bowl as a meal. Pour the smoothie into a bowl and layer with toppings of your choice. Some ideas: toasted coconut flakes, more bee pollen, chia seeds, oatmeal, granola, sliced fruit, nuts, flaxseed.

Nutritional information unavailable.

Mariko Jackson blogs about family and food at www.thelittlefoodie.com.