Pistachio Smoothie [v.]

The weeks are flying by at a terrifying pace. As a senior in college, right now is when I’m supposed to be figuring out my future by applying to graduate school or finding a job. Lately, every conversation I have seems to comes back around to, “so what are you planning to do after graduation?”

Meanwhile, I’m trying to remain calm, and continue on with my schoolwork and extracurriculars. Calmness is vibrant pistachio smoothies and warm bowls of oatmeal with blueberries and granola. It’s listening to my Discover Weekly playlist in the morning as I sip hot coffee. I hope that you try out this recipe, and it brings you the boost it brings me.

The latest non-dairy milk I’ve been enjoying is pistachio milk. Oddly, rather than tasting like pistachios, it’s super almond-y, way more than any almond milk I’ve tried. For this reason, I’m willing to bet any nut milk plus a tiny dash of almond extract would produce the same overall taste.

This smoothie is perfectly sweet and creamy, has an extra nutritional punch thanks to leafy greens, and can be made in literally any blender (I use a 14 dollar blender from amazon). Feel free to add a little extra nut milk if the smoothie seems too thick, and if you’re a granola fiend like me, definitely sprinkle some on top and eat with a spoon.

Pistachio Smoothie

• 1 cup pistachio milk or any nut milk + 1/8 tsp almond extract
• 1/4 cup packed spinach leaves (be generous, you won’t taste spinach I promise)
• 1 sliced and frozen banana
• 1 tbs coconut flour
• optional: 2 tbs soy protein powder or 2 tbs cashew butter

Blend all the ingredients until smooth. Enjoy! Oolala.

 

 

Advertisement

Chocolate, Fig, & Roasted Walnut Milkshakes (dairy free. refined sugar free)

I almost got in a fight over milkshakes once.

You see, in my humble and objectively correct opinion, milkshakes should be thick. Creamy enough to stir, but almost too thick to drink from a straw.

Apparently there are other ways to make “milkshakes” because a while ago I was sitting at lunch as my friend sloshed together milk and vanilla ice cream in a ratio that could only produce cold, barely sweet liquid with icy chunks. I asked him what monstrosity he was making, and he tried to tell me it was a milkshake. I (only half facetiously) called him a liar. I take frozen desserts very seriously.

This started a table-wide discussion on what makes the perfect milkshake, and also the start of my disillusionment with the world as I realized that most people I know prefer slurpable vs spoonable shakes.

So in a sort of compromise, I’m providing a milkshake recipe that can be tuned to your own preferences. Add more or less liquid, and the shake will be more or less thick. Magic.

These milkshakes are far from traditional, but they’re delicious, and not in a health food substitution kind of way. If you’re a classic chocolate milkshake kinda person, just leave out the figs and sub in cashews for the walnuts, and it’ll be just as tasty. Sprinkle with granola to add the perfect crunch, and enjoy poolside or computer-side; I’ve done both.

Chocolate Fig & Walnut Milkshakes

Makes 4 large milkshakes

Note: To make classic chocolate milkshakes, increase the cashews to 1 cup, and leave out the walnuts and figs. 

In a pot bring 2 inches of water to a rolling boil. Add:

• ½ cup raw cashews
• ½ cup dried figs

Boil for 3 minutes, then drain. Add to a blender along with:

• 3 cups non-dairy milk*
• ½ cup toasted walnuts**
• ½ cup dates
• ¼ cup coconut palm sugar
• ½ tsp stevia, or 2 tbs coconut palm sugar
• ¼ cup cocoa powder***

Blend until completely smooth and creamy.

To make milkshakes, there are 2 options:

Option 1: Chill the mixture, and then churn in an ice cream maker for 20 minutes. This should create the perfect milkshake consistency. Thin with non-dairy milk as necessary.

Option 2: Pour the mixture into an ice cube mold, and freeze. Once completely frozen, add about half of the cubes to a blender with ~½ cup of non-dairy milk, and blend! Thin with milk as necessary.

Enjoy!

*The consistency of the final milkshakes will reflect the fat content of whatever non-dairy milk you use. Use canned coconut milk for very creamy (and a bit coconut-y) milkshakes, or unsweetened cashew milk to lighten them up. Rest assured that the milkshakes will be plenty creamy regardless of what milk you use; the whole cashews and walnuts guarantee this.

**Toast the walnuts in a saucepan at medium heat until fragrant, being careful not to burn them.

***I prefer dutch-processed, but any type should do. Reduce to 2 tablespoons for a fainter chocolate taste.

On a side note, I built a lightbox over the weekend to help me take more pictures. One of the problems I’ve encountered is that I do most of my cooking early in the morning or after the sun has set, both awkward times to take photos. With this lightbox, I have pretty good lighting regardless of the hour. Expect more recipes as a result.

Strawberry Banana Protein Milkshake

Adulthood is:

Deciding to have a strawberry milkshake for dinner.

Make that two milkshakes.

Adulthood is:

Deciding to make the milkshake with frozen bananas and protein powder instead of ice cream (although I admit a few bites of ice cream were consumed during the process).

Adulthood is:

Dousing the milkshakes in homemade chocolate fudge sauce…sugar free, fat free hot fudge.

Adulthood is:

Taking rushed photos as the fudge melts the milkshake.

Trying to eat the milkshake out of the cup.

Giving up and throwing the milkshake in a bowl (and topping with more hot fudge, of course).

Ahh, much better.

Adulthood is:

Realizing you forgot to add whipped cream on top, deciding to do so next time, and deciding next time will be tomorrow.

Strawberry Banana Protein Milkshake

Makes so, so much milkshake. I couldn’t finish it and had to freeze the rest.

• 1 scoop Jay Robb egg white protein powder
• 1 cup frozen strawberries
• 1 large frozen banana
• 1 ½ cups milk (I used unsweetened almond milk)
• handful of ice (I added about ¾ of a cup)

1. Blend all the ingredients in a high powered blender. If you’re using a weaker blender, thin out with more milk as needed.
2. Top with hot fudge. I was experimenting and tried making a sugar free hot fudge not expecting much, but it was so good that I’m going to perfect its recipe tomorrow, and post about it soon.

Other notes:

• If you’re feeling extra fancy, add ½ cup of vanilla ice cream. I instead ate a couple spoonful while I was blending the smoothie.
• Optional: Wanna feel even healthier? add 1 tsp psyllium husk or ground flax seeds.

Breakfast (Protein) Milkshake

I don’t know what to do with myself right now. I’m still trying to process this milkshake (smoothie? shake?).

It tastes like ice cream. Like real life creamy ice cream. It’s also refined sugar free and has 27 (!) grams of protein.

The secret? Egg white protein powder. Egg whites lend themselves to incredible fluffiness–after all they are the key ingredient to meringue–and take this milkshake to another level. (That said, I’m sure regular vanilla protein powder would taste good too.)

There’s a diner by my house that my friends and I will go to sometimes, and I’ve always admired the people who order milkshakes with their breakfast. I’ll probably never be able to stomach that, but I feel pretty close now.

Breakfast Protein Milkshake 

Makes 1 giant serving, or 2 regular servings. The picture shows maybe 1/3 of the entire milkshake. Maybe.

• 1 cup unsweetened vanilla almond milk*
• 1 packet Jay Robb Egg White Protein Vanilla
• ½ a banana, frozen
• handful of ice
• mix ins (I added ½ cup frozen cherries, frozen berries or even a tablespoon of cocoa would be delicious too)

1) In a blender combine all the ingredients. Blend. Enjoy.

*I used So Delicious unsweetened almond milk plus! It’s my favorite.