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cimorenealmond butter smoothie
Almond Butter
Divide two cups raw almonds into sprouters or glass jars with pierced lids. Fill container approximately halfway with raw (washed) almonds, then fill to top with water. Soak twelve hours; wash again thoroughly. Almonds will swell to approx. three cups. For each half batch (cup and a half sprouted), use 11-12 medjool dates (which are the sweetest, and wettest, and usually largest--use larger quantities if substituting other varieties). Blend in food processor to produce a buttery substance. It will still have grainy almond bits visible. Refridgerate. (Keeps and travels well--but keep it cool.)
Banana Smoothie
Ripen bananas well, peel, break into inch and a half long segments and freeze in plastic bags (bread bags work well, or ziplock). After a few hours they will be ready to use--if left in the freezer for more than a few days, they will get freezer burn. Empty about 1 ziplock bag's worth at once (at most) into food processor and blend at steady speed until the smoothie has mostly stopped moving. Scrape top and sides with spatula. Repeat until smoothie forms a smooth creamy ball like soft serve icecream. Serve. (Store frozen.)
Almond Butter Smoothie Dessert
Drop chunks of almond butter in bowl of smoothie with purchased, defrosted frozen fruit (strawberry, raspberry, banana) (defrost in refridgerator overnight or at room temperature for a few hours). Mix and smash together until well blended. The almond butter and smoothie are perfect complements.
Smoothie Pie
For smoothie pie, press layer of almond butter into glass pie pan and chill in refridgerator. Top with smoothie; level with spatula; garnish with frozen fruit. Freeze overnight or until pie solidifies. When cut, pieces should come out wedge-shaped, although almond butter will still be crumbly and soft.
While this is a "dessert," and very sweet-tasting, there is nothing in it that is bad for you. It is a perfectly adequate meal, high in all kinds of vitamins and protein.
Almond Butter
Divide two cups raw almonds into sprouters or glass jars with pierced lids. Fill container approximately halfway with raw (washed) almonds, then fill to top with water. Soak twelve hours; wash again thoroughly. Almonds will swell to approx. three cups. For each half batch (cup and a half sprouted), use 11-12 medjool dates (which are the sweetest, and wettest, and usually largest--use larger quantities if substituting other varieties). Blend in food processor to produce a buttery substance. It will still have grainy almond bits visible. Refridgerate. (Keeps and travels well--but keep it cool.)
Banana Smoothie
Ripen bananas well, peel, break into inch and a half long segments and freeze in plastic bags (bread bags work well, or ziplock). After a few hours they will be ready to use--if left in the freezer for more than a few days, they will get freezer burn. Empty about 1 ziplock bag's worth at once (at most) into food processor and blend at steady speed until the smoothie has mostly stopped moving. Scrape top and sides with spatula. Repeat until smoothie forms a smooth creamy ball like soft serve icecream. Serve. (Store frozen.)
Almond Butter Smoothie Dessert
Drop chunks of almond butter in bowl of smoothie with purchased, defrosted frozen fruit (strawberry, raspberry, banana) (defrost in refridgerator overnight or at room temperature for a few hours). Mix and smash together until well blended. The almond butter and smoothie are perfect complements.
Smoothie Pie
For smoothie pie, press layer of almond butter into glass pie pan and chill in refridgerator. Top with smoothie; level with spatula; garnish with frozen fruit. Freeze overnight or until pie solidifies. When cut, pieces should come out wedge-shaped, although almond butter will still be crumbly and soft.
While this is a "dessert," and very sweet-tasting, there is nothing in it that is bad for you. It is a perfectly adequate meal, high in all kinds of vitamins and protein.
