Strawberry Milkshake

There is a Strawberry Milkshake recipe in Sarma Melngailis’ Living Raw Food cookbook that, in my opinion, is the best tasting milkshake on earth. It involves the meat from a young Thai coconut, cocoa nibs and strawberries, which, as you might imagine, makes for a heavenly combination.

I found that freshly made Brazil nut milk is the next best thing after fresh coconut meat to use as a base for vegan milkshakes. It’s easy to make at home and is perfectly creamy, thick and delicious. Brazil nuts are also known to be very rich in selenium – an essential mineral to have in our diet – good to know when enjoying this milkshake.

Strawberry Milkshake

to make Brazil nut milk
1/2 cup Brazil nuts – soaked for 2-4 hours
2 cups purified water

Blend the nuts and water in a high-speed blender until smooth. Strain through a clean nut bag or cheese cloth, disposing of the pulp. Keep refrigerated.

to make the milkshake
1 1/2 cups Brazil nut milk
2 cups chopped sweet strawberries
1 frozen banana
2 tablespoons cacao nibs
seeds of 1/2 -1 vanilla bean or a splash of a good vanilla extract
1 tablespoon maca powder – optional

Blend all the ingredients in a high-speed blender until smooth and creamy. Enjoy immediately or refrigerate for up to one day.

Note: When strawberries are really sweet and fragrant, I like to omit banana. That way, the flavors of strawberries and Brazil nuts are more pronounced and the milkshake is lighter. Have your ingredients cold and/or add a few ice cubes.
If you like your milkshakes on the sweeter side, or if your strawberries are not particularly sweet, add 1-3 soft pitted dates and leave in the banana, of course.