Hmmmmm……Thick, creamy, sweet strawberry milkshake with rich, dark chocolate swirl…..All overt fat free, cholesterol free and packed with fibre and vitamins. All around, you are doing your body a favour by drinking this…..In fact, by making this right now, you would actually be demonstrating what a responsible individual you are…..I’m just saying…
Let’s be honest, I’m sure you don’t need any encouragement;)
- 3 very ripe large, frozen bananas, broken into thirds
- 1 ripe, fresh banana
- 1/2 cup – 1 cup frozen strawberies
- stevia if additional sweetness is desired
- a bit of water to blend
- maple syrup or agave
- raw cacao powder or cocoa powder
Pour a little bit of water in the base of your blender – maybe 2 tablespoons to start with. Add your fresh banana on top of this. Now add the frozen banana and berries. Blend into a smooth milkshake, cautiously adding bits of water as needed to achieve the right consistency. Do not add too much water as you end up with a runny milkshake – and who likes that! Taste….if more sweetness is needed, add a touch of stevia, agave or maple syrup to taste.
To make the chocolate sauce, start with 1 tablespoon each of maple syrup, cacao and water and add it all to a small glass. Whisk this together with a mini whisk or a teaspoon. Taste and adjust to your palate. If you want it more chocolatey, add more cacao (I use WAY more cacao than 1 tablespoon), if you want it sweeter, add more syrup. If you like the taste but want it runnier, add a touch more water. When it is smooth and tastes good, pour teaspoons of this sauce down the sides of an empty jar. Then pour some milkshake into the jar. Stop and layer the milkshake with layers of sauce. Keep doing this until the jar is full. Pour all leftover sauce on top and give a little swirl…I added some of my raw brownie bits and raw cacao nibs on top for extra crunch. I will post the recipe for my raw brownie bits at some point too:)
Excuse the sad little ribbon, but I thought it was cute at the time:D
This is one of my favourite smoothies. I’ve been making it for a while, but keep forgetting to blog it…..So finally – Ta-dah! It is a super simple recipe and tastes so sweet and creamy – I’m always so sad when it’s up:) The three bananas ensure that it is very filling. A jar like this lasts me all the way until lunch.
- 2 very ripe frozen bananas
- 1 very ripe fresh banana
- About 1.5 cups of ripe frozen mango
- 2-4 medjool dates, pitted
- Optional: Sweetener to taste (I like to add a touch of stevia)
Blend the ingredients together, adding just enough water, until smooth and creamy.
This has become one of my favourite ways to start the day. It is bursting with vitamins, iron and anti-oxidants! Raw cacao and maca together also have a wonderful “pick-me up” effect – so ditch your morning coffee and start slurping up this good stuff for an extra boost of energy that should take you right through to lunch time.
- 1 cup frozen berries of choice (I love blackberries or sweet black cherries, but any berry will work well here)
- 1 very ripe frozen banana
- 1 tablespoon raw cacao (or cocoa)
- 1 teaspoon maca (optional but great for an energy boost)
- sweetener to taste (agave, honey, maple syrup, dates)
- cold water to blend to desired consistency
- cacao nibs and goji berries (optional but at least the nibs are HIGHLY recommended for crunch)
Place all ingredients except sweetener, nibs and goji berries into a blender and blend into delicious smoothie goodness! Go slow with the water – add just enough until the texture suits your liking. Add sweetener right at the end according to taste. Lastly stir some cacao nibs and goji berries through.
Pour it into a glass jar and off you go with a healthy smoothie to sip on, providing you with healthy energy all the way to lunch time:)
I am fully aware that this looks just like any ordinary old milk….But looks can be deceiving. This is ROASTED HAZELNUT MILK. Oh My Freak! I almost died after taking the first sip – think Nutella minus the chocolate….Creamy, fragrant hazelnutty goodness. This is hands down the best milk I have ever tasted – including dairy milk.
The other nice thing about this milk is that hazelnuts don’t need to be soaked before making the milk – so if you run out of almond milk and don’t have time to soak almonds – grab some hazelnuts and voila! You also don’t need to worry about the skins – leave them on as it makes no difference.
- maple syrup/dates/honey (optional but recommended)
I like to use a ratio of 4:1 with my nut milks – so 4 cups of water to every 1 cup of nuts. So place 4 cups of water and 1 cup of hazelnuts into your blender and blend until smooth and milky. Strain through a nut milk bag or a stocking – gently squeezing out any extra water from the pulp. Quickly rinse out the blender – you don’t want little nutty bits in your smooth milk. Pour milk back into the blender and add a tablespoon or 2 of maple syrup (this is the yummiest) or honey or a date or 2 and blend until smooth. Taste test and if you approve – pour into a glass jar, seal and store in the fridge for about 3 days.
I love heating a mug of this with a bit of extra maple syrup as a comforting pre-bed drink. I also thoroughly enjoyed this over my homemade cereal bites:
I’ll be posting that yummy cereal recipe later this week:) PLEASE don’t throw away the nut pulp – it is going into this cereal! Never throw away any nut pulp – almond, hazel nut, brazil nut – keep it all. After squeezing out all the excess liquid, place it in a seal-able bag/container and pop into the freezer. It will wait there patiently until you decide to make this cereal;)
Have a fabulous week!