Perhaps this smoothie, in the singular. Almond butter, vanilla, smooth kabocha puree and Japanese sweet potatoes create a texture in a class of its own -- smoothest, creamiest of shakes-variety -- as does the Garden of Life Plant Protein.
Bloody brilliant gluten-free fare in heat that feels like soggy cement here in New England.
If you're looking for a sweet without the chemicals, to gain a healthy amount of weight and want to add the shake for extra nutritional (and highly digestible) punch, or simply love the naturally gluten-free fun of playing with smoothies, this shake is for you.
It's also an exceptional post-workout burst of nutrition, balanced carbohydrates and solid protein, with a shot of necessary fats.
But mostly, it's a treat. That, in itself, after long working days or long dragging days of heat, is nourishing.
Try the recipe below. And congratulations to the Plant Protein Giveaway Winners! Serin S. and Karin!
|a shake with a book: a combination|
ever gluten-free, ever comforting,
ALMOND BUTTER KABOCHA
1 scoop Smooth Almond Butter
Plant Protein from GOLRaw
1/2 scoop Vanilla Plant Protein (GOLRaw)
1/4 cup Orgain Vanilla Almond Milk
1 tbs Manitoba Harvest Hemp Seeds
1 tsp Raw Almond butter, or
1 handful raw almonds
1/2 small organic kabocha squash, steamed
1/2 cup Japanese sweet potato, baked
1/2 cup ice
1 tsp apple cider vinegar
handful spinach (optional)
raw cacao powder (optional)
1) Add soft ingredients and liquid to the blender first, starting with sweet potato
and squash. Follow the soft ingredients with protein, ice, and nuts and butters.
2) Add water if the blender doesn't begin to blend easily. Blend on puree, and then on high,
until all contents are well-combined and smooth.
3) Serve in a tall glass, dusted with optional cacao, and any extra
Notes: Pouring a teaspoon or two of vanilla almond milk over the top
makes for a great float-like flavour on first sip, especially if
Notes again: Try toasting the kabocha squash seeds in the oven, or
in a toaster oven on bake, and eating on the side for extra crunch.
I love sprinkling them on top as well with a dash of salt and ginger.