Spring Strawberry Shake with Homemade Roasted Nut Milk
It’s finally springtime! After much anticipation, nothing really beats the uplifting feeling of getting out of the office while it’s still light out there (Julia had been counting down since December, waiting for the first day she could catch that elusive last ray of sunset at 18:01…).
We’re sorry for the long pause in posting, so to make up for it here’s a deliciously springy strawberry shake recipe!
Coming from mainland Europe, we were amazed at first that UK supermarkets would sell strawberries all year long, red on the outside, but completely white inside: needless to say, we felt quite cheated whenever we bought some! Now that we’ve recovered from the shock, we have refined our strawberry acquisition strategy:
1. Make the most of British strawberry season (early May to late July)
2. Avoid supermarket strawberries (except as a last resort) and instead buy them at our favourite greengrocer.
Strawberry shakes are among our favourite quick breakfast fixes, so here’s our recipe: the sweetness of ripe strawberries and figs combines perfectly with the full-bodied creamy flavour of our home-made nut milk.
To make the recipe even more wholesome and guilt-free, we didn’t add any processed sugar (just a few dates): it’s a pure concentrate of nutrients in a delicious drink!
- Strawberries, 500g
- Figs, 6 medium
- Almonds, raw, 100g
- Pecan nuts, raw, 50g
- Cashew nuts, raw, 50g
- Medjool dates, 4, chopped finely
- Water, 800ml
- Place the nuts in an oven-proof pan or plate
- Roast them in the oven at 200C for about 20 minutes (it is very oven-dependent so YMMV): when they smell heavenly, that's your signal they're ready.
- Let the roasted nuts cool down for a while, then soak them in water for about 30 minutes (we did this straight in the Vitamix container).
- Add the dates, then blend at maximum speed until the nuts are homogenised.
- Now the fun part: using the mylk bag, filter the mixture (a bit at a time, rinsing the bag regularly so that you don't clog it) into a bowl.
- Your homemade roasted nut milk is ready: transfer about half of it into ice cube trays or bags and freeze it so that it's ready for action; the rest can stay in the fridge for a couple of days (if you can resist that long, of course!)
- Place the strawberries, figs and some nut milk (200ml will be enough) in the blender
- Blend until you get a smooth consistency.
- Add the ice cubes to the mix, and pulse a few times to smash them into smaller bits.
- Serve immediately, and enjoy!
(BTW, if you want to replicate our recipe to the letter, we strongly advise you to get a mylk bag to filter out any solids from the nut milk.)
What we are excited to try this week:
This beautiful rose and strawberry pudding (by 100% vegetal, recipe in French) and these healthy gluten-free turmeric breakfast muffins by Green Kitchen Stories (I know this makes a lot of desserts, we are also looking forward to testing this vegetable tikka masala by Veggieful).
2014/03/gelee-de-printemps- fraise-rose.html – 100% Vegetal
greenkitchenstories.com/ turmeric-breakfast-muffins/ – Green Kitchen Stories
03/vegan-vegetable-tikka- masala-recipe.html – Veggieful