Straw-beany Smoothie
Source: Zakiyyah Shaheed, Baby Bean Pie
Recipe Type: Breakfast, Drinks | Seasons: Spring
Zakiyyah Shaheed is the Co-Founder of Baby Bean Pie, an artisan food company that caters to anyone who enjoys treats that are both healthy and indulgent. Baby Bean Pie uses the superfood Navy Bean in a creative way in order to pack nutrition power into the diet in as many ways possible.
Zakiyyah grew up in the kitchen helping her mom who was a gifted cook and pastry chef. Her mom would bake and sell a variety of foods throughout the community and this was her first example of entrepreneurship. Zakiyyah has always enjoyed creating in the kitchen and she was trusted to cook simple items as early as six years old. Her passion for food inspired her to study Nutritional Science at San Diego State University. Zakiyyah is now a Degreed Nutritionist with experience working in food service at five different companies over the course of ten years.
This recipe was demonstrated at the Foodwise Classroom on March 30, 2024.
Serves 2
INGREDIENTS
1 cup fresh or frozen strawberries
1 cup small navy beans (pureed & chilled)
1 cup pineapple juice
½ cup frozen bananas
½ cup ice
1 tablespoon lemon juice
1 teaspoon agave (optional)
PREPARATION
Prepare your beans in advance. It is best to start with dry beans that you sort, soak and cook yourself a day or two ahead.
If you don’t have time or energy for this, jarred or canned beans will work fine. Be sure to get a brand with no/low sodium. Rinse and strain the beans.
Once you have cooked beans that are chilled or room temperature, puree them with the lemon juice until the texture is as smooth as baby food.
Pour the pineapple juice in the blender first. This helps ensure you get a smooth consistency.
Add your fruit and beans. Blend until smooth. Add your ice and agave last and blend until smooth.
