Drinking lots of milk in the morning gives me tummy ache, so I’ve been trying alternatives like soy milk, which I quite like although it takes a little getting used to. However, soy milk is often sweetened and there seems to be a bit of controversy over its health benefits as it apparently raises estrogen levels. Recently I’ve seen a lot positive comments about almond milk, so decided to give it a go.
You can make almond milk by blending almonds and water and filtering the leftover almonds out, but it’s also easily available in supermarkets so I didn’t bother. Verdict? Yummy! On its own it definitely has the distinctive flavour of almonds, so not sure how well it would work with cereals and such. The texture is much thicker and creamier than in skimmed milk or soy milk, which I liked. I just love the subtle nutty flavour it adds to this berry shake. This immediately became my favourite breakfast.
- 250 ml/1 cup of almond milk
- 250 ml/1 cup of frozen berries
- 1 banana
- 50 ml/ quarter cup of walnuts
- 50 ml/ quarter cup of pumpkin seeds
The raw ingredients. The walnuts and pumpkin seeds add crunchiness and keep the hunger at bay till lunch time. You can try using cashew nuts and sunflower seeds, if preferred.
Ready for a spin in the blender. The frozen berries cool the shake nicely.
Elegantly served in a Guinness pint glass.