Choc-Currant Breakfast Smoothie

Many people love blueberries in their smoothies, but I prefer blackcurrants. They are higher in ORAC (antioxidant) value, have a more complex flavour and go wonderfully with chocolate. What more could you ask for?

I’ve made this version with homemade cashew milk, as many people have issues with dairy (especially pasteurised dairy), but you could use milk, yoghurt, coconut milk or any other kind of nut milk. You can buy your nut milk, or there are instructions on how to make it below the main recipe.

(If you’re in NZ and looking for sources, some of these products are available through our Nature Foods online store, and are linked to for your convenience. If there’s anything else you can’t find, ask us.)

• 1 cup cashew or other milk
• 1-2 raw egg yolks (raw eggs must be free range and preferably organic)
• 1 tsp honey or other natural sweetener
• 2 heaped tablespoons Great Lakes Collagen Hydrolysate  or a scoop of Bone Broth Protein Powder (or other protein powder of your choice)
• 1-2 heaped teaspoons raw cacao powder (or cocoa, or carob)
• 1/3 cup frozen blackcurrants

You can add other therapeutic elements to this if you wish, such as:

• 5-10 drops mineral drops (I like CMD brand)
• 8-10 drops of liquid B vitamins (I like PRL Max B)

Put all except the blackcurrants into your blender and blend till everything is combined and the honey has blended in. Add your blackcurrants and blitz till well combined and frothy. Enjoy!

If you’re on GAPS or SCD, leave out the cacao, cocoa or carob, and no chocolate (unless you’re late stage).

If you’re feeling decadent, you can grate a little dark chocolate over the top

Nut milk

Cashews, almonds and macadamias all have a mild flavour suitable for nut milks. (Yes, I know technically cashews are a legume, but here we’re using them as a nut.)

For almond or macadamia milk:

Soak 1 cup nuts in water for 8 hours, or overnight. Drain and rinse. Blend with 4 cups water till well combined. If you have a high speed blender, you may be able to use the milk without straining it. Otherwise, depending on how you’re going to use it, you may wish to strain out the solids. Optional – add a little vanilla essence to your milk. Store in the fridge, preferably in a glass bottle or jar. Use within 2-3 days, and shake well before each use.

For cashew milk:

The same as the other milks, except soak for a maximum of 4 hours. If they start to go black, stop soaking and made your milk immediately.

For instant cashew milk:

If you don’t have time to soak them, you can use cashews straight away in this recipe. Blend together ¾ cup water with ¼ cup cashews till well blended, then add the other ingredients.

This was a new recipe that I put together for Steemit. You can see the original post here:
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