Alisa’s Amazing Spring Superfruit Smoothie

Cherries, strawberries and certain mango varieties reach their peak at about the same time – an epic trio that melds with a touch of seed butter for a nourishing breakfast smoothie. Use frozen cherries for a cool, thicker consistency or fresh if you prefer your smoothie to have a thinner consistency.

Makes: 1-2 servings
Free of: gluten and all top allergens


  • 3/4 cup (175 mL) fresh or frozen sweet cherries
  • 1/2 cup (120 mL) frozen mango chunks
  • 1/2 cup (120 mL) hulled strawberries
  • 1/2 cup (120 mL) unsweetened milk beverage (coconut*, flax, rice or hemp)
  • 1 tbsp sunflower seed butter
  • 1 tsp chia seeds
  • 1/4 tsp pure vanilla extract or flavoring
  • 3 drops pure stevia extract, 1 tsp honey or sweetener of choice, to taste.

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. Place cherries, mango and strawberries int a blender, with any fresh fruit closest to the blades.
  2. Add milk beverage, seed butter, chia seeds and vanilla. Blend until smooth.
  3. Taste test and blend in sweetener, as needed.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of