Monday, March 16, 2015

Tahini Date Smoothie- 2 ways

Lately I've been into smoothies and doing yoga. They kind of go together. I also just biked to work for the first time since August since the weather is now only somewhat chilly. My bike route takes me on a bike trail right next to the Schuylkill river. It is actually a pleasant commute minus the fact that I'm completely out of bike shape! Anyways, I've been making this shake from Cookie+Kate continuously. In fact, I'm drinking it for breakfast right now. I use Soom tahini in the smoothie. It's super smooth and made of Ethiopian sesame seeds. My cousin turned me onto this brand which is Philly based. In fact, one of the best restaurants here (Zahav) uses it in their hummus. Soom also makes a chocolate tahini which is the second way I make this smoothie!! I know a tahini smoothie sounds strange but I promise it's delicious.

Tahini Date Smoothie
Makes one large smoothie 

1 cup unsweetened almond milk
2 frozen ripe bananas
1/4 cup tahini 
4 Medjool dates
1/4 tsp cinnamon
Pinch cardamom
Ice cubes, if desired

Soak the dates in some warm water for a couple hours if they seem tough. Then drain and throw everything (minus Ice cubes) in a blender. Blend until really smooth! Then add ice cubes (maybe like 3) and blend again. Top with more cinnamon and black sesame seeds.

Chocolate Tahini Smoothie
Makes 2 medium smoothies

1 cup unsweetened almond milk
2 frozen ripe bananas
1/4 cup chocolate tahini 
2 dates
1 blood orange, peeled
1/4 tsp cinnamon 
1 pinch cardamom

Place everything in blender and blend until completely smooth. Alternatively you could make the smoothie above and add cocoa powder if you don't want to buy chocolate tahini paste. But then you wouldn't have a whole jar to eat out of!! If you choose to go this route, I would taste once blended and see if some maple syrup is needed.

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