Hot Pink Breakfast Smoothie

From Robyn Openshaw’s cookbook

1 1/2 c coconut liquid (from a young or Thai coconut)
1 large carrot, cleaned & cut into 3 pieces
1/2 of a medium beet, raw and peeled (you can freeze these for later use in smoothies)
1/4 c cashews
1/4 c chopped dates – from bulk food section
2 tsp vanilla
12 frozen strawberries
optional: 1-2 Tbsp flax seed or flax oil, protein powder, kefir or yogurt

Place the ingredients, in order listed, into your high power blender leaving out the strawberries and optional ingredients. Blend for 90 seconds. Add the strawberries and optional ingredients and blend on high until smooth.