This is inspired by Bryant Terry’s recipe for date-sweetened almond milk, which I came across in his wonderful cookbook “Afro-Vegan.” You could use commercial almond milk, but it will taste much richer if you make your own. Blanch and skin almonds (it goes quickly), soak overnight, blend and strain. The smoothie is a simple one, subtly sweetened by the dates, and mildly nutty. If you want to introduce another flavor into the mix add a half banana. I liked it both ways but I think I prefer the simpler version, so I have made the banana optional.
Ingredients
- ⅓ cup cooked brown rice
- 3 dates, pitted
- 1 cup pure almond milk, preferably homemade
- ¼ cup freshly squeezed orange juice
- ¼ teaspoon almond extract
- A couple of shakes of cinnamon (about 1/8 teaspoon), plus additional for sprinkling if desired
- 2 to 3 ice cubes, to taste
- ½ banana (optional)
- Nutritional Information
Nutritional analysis per serving (2 servings)
249 calories; 5 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 5 grams dietary fiber; 34 grams sugars; 4 grams protein; 24 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 large or 2 small servings
Preparation
- Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.
- To make almond milk: Place 1/2 cup almonds in a bowl and cover with boiling water. Let sit 1 to 2 minutes. Drain and transfer to a bowl of ice-cold water. Skins will loosen. Remove skins by squeezing almonds between thumb and forefinger. Place skinned almonds in a bowl and cover with 1 1/2 cups cold water. Refrigerate overnight. The next day, blend for 1 to 2 minutes at high speed. Pour through a cheesecloth-lined sieve, or a very fine sieve into a bowl. Squeeze out all the liquid and discard pulp.
Dining and Cooking