Another pre-soaked version, and not a green leaf in sight!
- 1 Banana
- 1/2 tsp Turmeric
- 2-3 cm Root Ginger, grated
- 1 Tbsp Oats
- 200ml Almond Milk
- 1 Tbsp Almond Butter
Add the oats, turmeric, ginger, almond butter and milk to the goblet. Stir well and chill overnight. In the morning add the banana and blend
Now that’s more like it! Size – perfect. Consistency – best yet, the first I’ve not had to dilute and if anything could even be a bit thicker. Will it fill me up until lunch time? The turmeric/ginger/banana combination is amazingly good. Brilliant – only a minor tweak to the oats here – increase to 1 1/2 Tbsp.
Reflections on Day 4
Overall this was just about perfect. Nicely filled until lunchtime, all of the boxes ticked, easy to prep and just and amazing flavour with a spicy ginger warmth. I’d have to badge this up as ‘Recipe of the Week’!!!
What do you mean you’ve got no Almond Butter? Neither had I, so I made my own. It’s really easy – gently roast whole almonds in the oven 160oC Fan of about 15 minutes, remove & cool. Blitz in a food processor until fine. The continue to blitz. And blitz some more. Be patient – eventually the almond oils will staert to come out and turn those grains into a paste without the need for any additional ingredients. You may with to stir up a couple of times between blitzing. Store in the fridge.