Alkaline Nutty Minty Green Health Shake
The only problem with this shake is that it tastes so good I end up drinking it too fast and then want more
The only problem with this shake is that it tastes so good I end up drinking it too fast and then want more
- ice cubes
- stevia (to taste)
- 1 part almonds (soaked overnight in water)
- 1 part soy nuts
- 1/4 part golden flax seeds
- 1 part fresh parsley
- 1 part fresh cilantro
- 1 part baby spinach
- 1 part kale
- 2 small red delicious apples (cut into small slices)
- vanilla flavored soy milk (use enough to blend)
- 2 (slightly green) bananas
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (59g)
- Sodium 2.37 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- The following directions are for using a Nutri-Bullet blender, but you can use a clean coffee grinder to grin all your nuts and seeds into a fine powder. (Substitute normal dry Almonds instead of the soaked Almonds if using a coffee grinder.)
- In Nutri-Bullet blend all ingredients EXCEPT Bananas, Ice Cubes & Stevia.
- Pour mix into larger blender and add Bananas, Ice Cube & Stevia. (Sometimes I add a little more Vanilla Flavored Soy Milk into the larger blender)
- Pour one serving into bottom of Nutri-Bullet, screw on handle and use as your serving cup as in the picture above.
How far in advance can raw nut milks and blended greens maintain their structural integrity without separating? Processing unroasted almonds requires soaking them in water for at least eight hours to soften the tough cellulose walls, which allows the high-speed blades to liberate natural fats and create a smooth emulsion rather than a gritty slurry. When combining dense fibrous greens like kale and spinach with sweet fruits such as red delicious apples, the natural plant acids interact directly with chlorophyll molecules, shifting the bright green pigments toward a muted olive hue if left to sit too long in the refrigerator. Storing the blended mixture past a 24-hour window degrades both the vitamin C content and the delicate volatile compounds found in fresh cilantro and parsley. Utilizing a high-torque appliance spinning at upwards of 20,000 RPM breaks down the fibrous membranes of flax seeds and soy nuts entirely, bypassing the need for a separate coffee grinder. Freezing portions is discouraged because the thawed emulsion breaks, separating the water from the blended plant solids into an unappealing layer. Incorporating slightly green bananas provides resistant starch that thickens the liquid naturally while moderating the overall glycemic response of the beverage.
