Smoothies make a regular appearance in our house around breakfast time each morning. Apples don’t always spring to mind when people think of smoothies, which is a bit of a pity because they really are one of nature’s finest super foods, well worthy of our attention. I find that adding a little tahini (a paste made from sesame seeds – see notes below) helps to slow down the release of fruit sugars, for more sustained energy levels throughout the morning (stops me feeling so hungry too).
I notice that the delicate warming spice of cinnamon works particularly well in a smoothie during the winter months. Not only does it taste great but it helps to stabilise the release of blood sugar in our bodies; acts as an anti-fungal; anti-microbial; anti-bacterial and anti-oxidant agent. Cinnamon is also high in calcium and manganese. This smoothie has a slight ‘chewiness’ that comes from adding dessicated coconut. A delicious breakfast time meal.
Makes: 1 glass
Preparation time: 5 minutes
1 organic, unwaxed medium sized apple
1 large banana
200ml rice or almond milk
1 teaspoon ground cinnamon
1 heaped teaspoon tahini (light) or almond butter (unsalted)
1 heaped tablespoon dessicated coconut
- Roughly chop apple, including skin, (discarding the core) and place in a jug ready for blending.
- Peel and roughly chop banana and drop into jug.
- Add 200ml of some sort of plant milk, tahini, cinnamon and coconut.
- Blend until all fruit is smooth and enjoy!
Notes on tahini:
Tahini is a popular middle eastern paste made from sesame seeds. It is a key ingredient in dishes such as hummus or baba ganoush. You’ll find it in any good health food store or middle eastern shop, although it is becoming increasingly available in the speciality sections of large supermarkets. Tahini light is usually less bitter tasting because it is made from hulled sesame seeds, whereas tahini dark is made with the hulls included. I tend to go for tahini light, since I am not quite convinced that eating the hulls are good for you. Tahini is a high protein food with ample E & B vitamins, iron, calcium and magnesium. It’s a great addition to any healthy diet.
Author Bio: Trinity is passionate about creating healthy vegan cuisine, with 20 years experience of eating an exclusively vegan diet. After many years as a vegan chef, catering for spiritual retreats and workshops, Trinity recently published her first vegan recipe book ‘Trinity’s Conscious Kitchen‘ which is filled with 168 pages of original recipes, inspiration and photos. Visit: www.trinityskitchen.
This recipe was originally featured on Trinity’s blog, TrinitysKitchen.com.