This smoothie is decadent and dreamy… it’s seriously high in protein, and sooooo filling! If you think you can’t get through till lunch just on one smoothie… I dare you to try this one.
Warning: Please don’t use just any peanut butter for this recipe. Most commercial peanut butters are not good for you at all.
Once any nuts have been ground, they need to be stored in a cool, dark place, and eaten soon after, otherwise the good oils oxidise and become damaging to the body (they are sometimes referred to as being “rancid”). If these oils become oxidised, they may cause inflammation and contribute to illness in the body. Most big name peanut butters sit on supermarket shelves for way too long for the oils to still be considered stable.
Most commercial brands also add gross ingredients like palm oil, iodised salt and sugar to their products. So please read the labels and make sure your peanut butter is 100% peanuts with nothing dodgy added!
The best option is to buy your peanut butter freshly ground on site – many health food stores have grinding machines and will do it for you. Otherwise, choosing a healthier brand like Mayvers or Ceres (and storing it in the fridge when you get home) is a good compromise.
3 tbsp raw cashews
1 tbsp peanut butter
1 medjool date
1 heaped tsp mesquite powder (optional – adds a lovely caramel flavour though!)
200ml almond milk
6 ice cubes
2 tsp activated buckwheat kernals
2 tsp cacao nibs
Let’s do this!
Throw all ingredients into a high speed blender and blend until smooth.
If you’re after a kick-ass high speed blender that will crush ice and nuts easily, I recommend this one here.
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