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Strawberry and Schisandra Frappuccino (Vegan, Paleo)

Next week we are set to have a spurt of beautiful sunshine so I have pre-emptively come up with a fun little summer Frappuccino number for you all. You might remember that last year I made some amazing Strawberry and Schisandra Raw Cakes using Indigo Herb’s Schisandra Powder. If you haven’t had Schisandra before you’re probably wondering what it tastes like, and you might even be a little bit weary too. Schisandra is pretty tangy with a subtle hint of bitterness but the most unique thing about it is that it imparts a sort of fizz. It’s not only really refreshing, it’s a mouthfeel experience that you’re probably not going to be familiar with unless you’ve eaten electric daisies before. Schisandra pairs up well with most berries and after the success of my raw cakes I knew I wanted to turn it into a quick and easy bevvy – so behold the Strawberry and Schisandra Frappuccino!

Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.

Schisandra is a berry of the magnolia family, native to China, Japan, Korea, and Russia. It is dubbed as the ‘five-flavour berry’ as it imparts the following five flavours; salty, sweet, sour, pungent (spicy), and bitter. Northern Chinese hunting tribes would often take supplies of the dried berries whenever they went on long hunting trips in the cold weather in order to increase their energy. Before I talk about the potential benefits Schisandra is thought to have it is important to know that Schisandra isn’t suitable for use during pregnancy (or nursing) as it can increase uterine contractility and induce or promote prolonged labour.

Throughout time and even today, this powerful adaptogen is used to treat coronary heart disease, bronchitis and other respiratory congestion, constipation, and spermatorrhea (involuntary or excessive ejaculation). In China, it is thought to be great for treating fatigue and nervous exhaustion from stress, improving the complexion, strengthening the sex organs, and promoting mental function. In Russia, Schisandra is classed as a suitable treatment for diabetes. It is important to remember however that without solid scientific evidence it’s hard to say if Schisandra is capable of any of the above-listed benefits. There have however been seen promising clinical studies on rats for the prevention of alcohol-induced fatty liver disease.

Pep up your energy levels, regulate your hormones, and detoxify your liver with this refreshing Strawberry and Schisandra Frappuccino.

Anyway, enough of the science, let’s get back to the food. This frappuccino is ridiculously simple to make – you just need a high-speed blender, some dairy-free milk, frozen strawberries, ice, and of course some Schisandra powder. These days it’s quite easy to pick up vegan whipped cream – even in squirty bottles! It’s not necessarily the healthiest though so if you’d like to try making your own whipped cream using the fat from a tin of coconut milk then head on over to my Healthy Starbucks Unicorn Frappuccino recipe to find out how.

Looking for more recipe inspiration using Indigo Herbs products? Click here for more. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!

Strawberry and Schisandra Frappuccino (Vegan, Paleo)
Prep time
Total time
Pep up your energy levels, regulate your hormones, and detoxify your liver with this refreshing Strawberry and Schisandra Frappuccino.
Recipe type: Drinks
Serves: 2
  • 1 cup cashew/almond milk
  • 2 tbsp light agave nectar (or sub for erythritol)
  • 1-2 tsp Indigo Herbs Schisandra Powder
  • ½ tsp vanilla powder or 2 tsp vanilla extract
  • 250g frozen strawberries
  • 150g ice cubes
  • Whipped cream
  • Fresh Strawberries
  1. Start by blending together the milk, agave, Schisandra powder, and vanilla powder until fully incorporated.
  2. Add the frozen strawberries and ice then blend until smooth, scrape down the sides to ensure everything is evenly distributed in the next blend. The frappuccino should be free of lumps and smooth, thick, and icy. Transfer to glasses, top with whipped cream and strawberries then enjoy!


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