Monday, September 7, 2015

Peach Chia Breakfast Shake

This shake is simple so the nectar-like flavours of fresh summer peaches can really shine, though it’s also terrific made with blueberries when peaches aren’t available. The chia seeds create a luscious consistency and provide abundant omega fatty acids and steady endurance for the day ahead. If you want to sneak in an extra superfood, blend in a little maca root powder or add a sprinkle of bee
pollen on top.
Note: For the best results, it’s essential to make this recipe with homemade almond milk and ripe local peaches. Honey can be a nice addition, depending on the sweetness of your peaches and your preference, so it’s optional here.
2 tablespoons chia seeds 360 ml (12 fl.oz/1½ cups) almond milk 3 large peaches (560 g/1 lb 4 oz), pitted and quartered 1 tablespoon coconut butter or extra virgin coconut oil &1 teaspoon vanilla extract ⅛ teaspoon ground cinnamon 2 to 3 teaspoons raw honey, optional

1. Place chia seeds in a clean, dry, 1-litre (35 fl.oz) jar with
a tight-fitting lid and set aside.
2. Put almond milk, peaches, coconut butter, vanilla,
cinnamon and honey (if using) in an upright blender.
3. Blend on high speed for at least 1 minute or until
completely smooth. Pour half of the mixture into jar with
chia seeds, tighten lid and shake well, making sure that no
chia seeds stick to the bottom.
4. Add remaining peach mixture, tighten lid and shake
until chia seeds are evenly distributed.
5. Place in the fridge and chill for 2 hours or overnight.
It’s ready when mixture has thickened and the shake is
thoroughly chilled.

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