Margaret's Favorite Smoothie with Homemade Almond Milk
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 610
- Total Fat
- 40
- Saturated Fat
- 3
- Carbohydrates
- 54
- Dietary Fiber
- 14
- Sugar
- 30
- Protein
- 18
- Cholesterol
- 0
- Sodium
- 152
- Total: 25 min
- Active: 25 min
Ingredients
Homemade Almond Milk:
1 cup blanched almonds
3 cups boiling water
Pinch kosher salt
3/4 teaspoon vanilla extract
Smoothie:
1/2 cup frozen kale
1 cup frozen strawberries
1 fresh banana
2 pitted Medjool dates
3/4 teaspoon grated fresh ginger
1/4 teaspoon ground turmeric
2 teaspoons chia seeds
1 scoop collagen, optional
Pinch kosher salt
Directions
Special equipment:
a high-powered blender; cheesecloth- For the homemade almond milk: Combine the almonds, water and salt in a high-powered blender. Process until well-emulsified, a few minutes.
- Rinse a piece of cheesecloth (double thickness) with cold water and wring thoroughly.
- Line a fine-mesh sieve with the prepared cheesecloth and place over a bowl. Pour about a third of the almond mixture through the lined sieve, wringing and squeezing the cheesecloth to extract as much liquid from the pulp as possible. Discard the ball of almond pulp when no more liquid can be extracted. Rinse the cheesecloth well in cold water and proceed with the next batch, repeating the process until you have made your way through all of the almond mixture. Discard the cheesecloth and strain the almond milk through the sieve once more. Add the vanilla.
- For the smoothie: Add the kale, frozen strawberries, banana, dates, ginger, turmeric, chia seeds, 1 cup homemade almond milk, 1/2 cup water, collagen if using and salt to a high-powered blender (in that order). Blend until smooth, stopping to scrape down the sides if needed.