Serves 1
Ingredients:
·
½ cup yogurt
·
½ cup almond milk*
·
3 soft prunes (soaked if hard)
·
1 tbsp. hempseed protein powder
·
1 tbsp. ground flaxseed
·
1 tbsp. flaxseed oil
·
¼ tsp. green stevia
·
¼ tsp. cinnamon
·
½ tsp. alcohol-free vanilla flavoring
·
3 ice cubes
Preparation:
·
Blend yogurt, almond milk and prunes in an
individual sized smoothie blender until well blended.
·
Add the remaining ingredients and blend until
chunks of ice are broken and you have a shake-like consistency.
*Home-made nut milk is preferable, please see recipe below. Commercial almond milk is made with carrageenan
(along with many other commercial cows’ milk substitutes and dairy products –
read your labels). It can cause gas and
should not be consumed in large quantities (more on carrageenan in a later
post).
Copyright by Katie Whitmarsh,
2012
Nut
Milk
Prepare Ahead: Soak
nuts or seeds overnight (see directions below)
Prep: 5 min. (plus
soaking time)
Total Time: 5 min. plus 8-10 hrs. to cook
Yield: 1 ¼ cups
Ingredients:
To Soak
·
1/3
cup raw nuts or seeds
·
Water
to cover
·
¼
tsp. salt
To
Prepare
·
1
cup water
·
½
apple, cored and cut into chunks (opt.)
Preparation:
·
Soak
the nuts or seeds overnight in the first measure of water and salt listed above.
·
When
ready to use, drain and rinse nuts.
·
In
blender, grind nuts briefly to chop.
· Add
½ cup water and optional apple.
·
Blend
until smooth, scraping side of blender bowl several times.
·
Add
remaining ½ cup water and blend briefly.
·
Chill
or serve at room temperature.
Copyright by Katie Whitmarsh, The Bee Well Cookbook: Nourishing Foods for Sensitive People,
2008
www.amazon.com/Bee-Well-Cookbook
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