![]() I love using medjool dates to sweeten my dishes, but if you don’t have any handy, you could use any other raw sweetener instead, like agave nectar, coconut nectar, coconut sugar or yacon syrup.If you’re using regular dates, you may need to soak them in water for a couple of hours beforehand to make sure that they blend properly. They’re softer than regular dates, and have more of a caramelly taste and add a rich sweetness to recipes. Medjool dates are big, sweet, soft and sticky dates that you usually find in the fresh produce section, or at your local health food store.You may find that it loses its creamy, satisfying flavour, so have a play with it and see if you can find a balance you like. If you want to reduce the fat content, you can try reducing the amount of cashews.But if you’re sensitive to nuts, you could probably leave them out, or try a nut-free alternative, like sunflower seeds, hemp seeds or coconut milk, although each of these will add their own flavour to the smoothie, so just try it and see if you like it. I added the cashews to up the creaminess of this smoothie, and they do that job very well.Once again if you use frozen fruit, you probably won’t need to add any ice, just water. I didn’t try frozen raspberries in this recipe, but I am supremely confident that they would work equally well.If you do use frozen bananas, then you probably don’t need to add any ice. If you have frozen bananas on hand, they would be perfect for this recipe.Makes my mouth water just thinking about it.Īnd now I just have to wait for summer so we can do it all over again. Sweet and creamy with just the right amount of tang from the raspberries. With just four ingredients, plus some water, this banana raspberry smoothie is super easy to make, and even easier to drink. So if you are blessed with an abundance of fresh raspberries this summer, or you just LOVE your raspberries, this is one awesome way to enjoy them. So many raspberries that I just HAD to eat before they spoiled, so there was no holding back.Īnd so this banana raspberry smoothie was born. Instead I spent the next week eating raspberries for breakfast, lunch and dinner. I could have frozen them, I know, but they were SO delicious fresh that I couldn’t bring myself to freeze any. So of course I had to find ways to use them up. In fact, I had so much fun doing it that we picked over 5 kilograms of berries, including more than 3 kilos of raspberries. ![]() I also didn’t work fast enough to earn much, but it was work, and the money was worth every cent.īut I really liked the idea of doing it this time for fun instead. It was boring as boring gets, and I found many creative ways to stop myself going insane while I worked. My first job in high school was picking berries for a local farm over the summer holidays. So a “u-pick” berry farm was the perfect answer.Īnd I wanted an organic one so that they could see a farm that worked more closely with nature to grow its food. I had two reasons for wanting to do this.įirstly I really wanted our suburban kids to see first-hand where their food comes from and how it’s grown.īeing mostly vegan means there’s not much point in taking them to a dairy farm, or a chicken farm, because we don’t eat those things. Over summer, I took the kids berry picking at an organic berry farm about 90 minutes south east of Melbourne. This raw vegan banana raspberry smoothie is a quick and delicious way to use up a summer bounty of fresh raspberries.
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