Date, Banana & Tahini Smoothie
We created this delicious recipe with our friends at EVOLUTION_18 and their founder, Bobbi Brown, to celebrate International Women's Day. Bobbi is the epitome of "beauty on the inside and out" and we are always inspired by her approach to health and wellness.
This creamy, dairy-free smoothie comes together in seconds and is a golden way to start the day!
1 ripe banana (we keep some in the freezer)
2 Medjool dates (or 2 tbs date syrup)
1 c almond milk (or any other milk)
1/2 c ice
2 tbs Seed + Mill Organic Tahini
1/2 tsp cinnamon
1 tbs EVOLUTION_18 Relaxing Vanilla Collagen powder (or 1tsp vanilla as a substitute)
1. Blend ingredients together and enjoy!
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!