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!
INGREDIENTS
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)
STEPS
1. Blend ingredients together and enjoy!
Also in Recipes
Creamy Vegan Shepherd's Pie
As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!
Gena Hamshaw's Broccoli Tahini Pesto Pasta
"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."