Since your return, my friend, it seams to me like you’ve never left! What a delicious company you make! Let us create some magic again…
Believe it or not, once again we finally posses a (working) blender! It feels like ages since we last made some tasty dip or a smoothie. As the time went by, we slowly got used to not owning a blender. But, from time to time, we would find some incredible recipe that requires that smoothness only high power blades and motor can achieve. So, after a few months of weighting on pros and cons, and thinking about all the delicious smoothies, dips, dressings, but most of all, nut butters… it was decided. Meet Omniblend, our new best friend!
Throughout the whole week we were preparing vegetable, salty and savory smoothies, that we brought to work with us and enjoyed immensely. Not having so much to process, our stomachs were feeling lighter and so did we! Not to mention less sleepy, too!
Today, after we got back from work, we were too tired to prepare a whole meal, so yet again – smoothie! The sweet one this time, to sweeten up our Friday. Taste buds, prepare yourselves for a delight.
– 200 grams of raw cashews (preferably soaked)
– 1 middle sized zucchini
– 2 smaller bananas
– around 50-80 grams of carob powder
– 3 tablespoons of extra virgin coconut oil
– 200 milliliters of soy yogurt
– 200 milliliters of homemade, unstrained almond milk
– umeboshi vinegar to taste (approx. 3-4 tablespoons)
Since this smoothie wasn’t really planned ahead, our cashews weren’t soaked, but if you can, soak them. It will add a more creamy texture. Everything else just chop and put into blender. Depending on the amount of liquid and strength of your blender, it shouldn’t take too long to have it all mixed.
We tend to make our smoothies thicker, so if needed we can add a bit of water in a shaker. This time, since we were home, we decided to leave its constancy, pour it into bowls and dig in! 🙂