CBD CHAMOMILE TEA LATTE
CBD seems to be all the rage these days. Which is kind of funny for me, because as a long-time marijuana user, I've always been a fan of it's healing properties. But now its trendy, and everyone is curious about the benefits! Probably because marijuana is becoming legalized all over the place, taking CBD has become more acceptable in larger communities. I'm all for more people becoming interested - I think the benefits of marijuana have barely been explored and could be super beneficial in healing and providing pain relief from painful and debilitating diseases. That said, I'm not a doctor. You probably knew that, but I feel like before dispensing any of the following advice, it's something we should just say out loud.
That said I think there are a lot of really great reasons to try CBD, and a whole bunch of different ways try it. Today we're infusing creamy, dreamy chamomile tea latte - but before we do, I want to break down some of the benefits of CBD, talk about some of the misconceptions, and breakdown for you exactly why CBD along will not get you high(I promise!), and talk a little vocab:
Now that those terms are cleared up for ya (they're all very similar and get super confusing if you're new to this!) let's talk benefits! CBD has been proven to help with inflammation, sleep, and anxiety and depression. Talk about a triple threat! Users also report lessened nausea, muscle tension, reduced blood sugar levels and reduced prosiasis when using CBD regularly! And I personally LOVE it for helping with period cramps and pain. It's a serious miracle worker.
Always check with your doc before trying anything new, but know that CBD alone CANNOT GET YOU HIGH. As you can read above, CBD is literally defined as being non-psychoactive, so no sinking into the couch and craving frosted flakes-stuffed chocolate chip cookies. Most companies that produce CBD oil extract it from hemp, leaves, stalks, and flowers. The extraction method is called CO2. The THC and CBD parts of the plant are separated in most over-the-counter products, and CBD can be legally sold all over the US on its own. You've probably started seeing it pop up all over health food stores and on your instagram, and that's because now that marijuana is becoming legalized in the US, more people are willing to talk about it's healing sister friend: CBD.
For the purpose of today's recipe, we'll be using an unflavored, fully-CBD, coconut oil-based formula, but I'm going to share a list of different CBD products you might try here. Also, you should note that some CBD formulas are sold as full-spectrum, which means they DO contain THC, even in trace amounts. This may or may not affect you, but also may or may not show up on a drug test. So be aware, and read the label. While we're talking about types, let's also touch on DOSAGE. It varies for everyone, and you're going to need to experiment to find your optimal amount, but most people start with a few drops as directed on the bottle into whatever they're eating or drinking, or place it directly under the tongue. I think about 5-20 mg per serving is a nice place to start. You can always up the dosage to see if you need more, but best to start slow. Some people report CBD caused them increased anxiety, but I've never had a negative experience with it. Any maybe you'll find it isn't for you for whatever reason (cost, no real need, just wanted to try it out) and that's okay, too. It is important to remember that as with most trendy things, you've gotta decide if its actually right for you - not just hop on the bandwagon because all the girls at work are trying it.
Touching back on consumption, there are a lot of different ways you can find and buy CBD these days - tinctures, pills, infused foods and beverages, topicals / creams, and even bath bombs. It depends on what you're using it for really, and how quickly you'd like it to start working. Ingesting it is a great way to spread the effects throughout the body quickly, but a topical cream is more appropriate for an injury or sore muscles. For today's recipe, and a great way to start adding CBD to your life in general, is with squeezable CBD drops. They are usually favored, but you can find them unflavored OR often made in a tincture with coconut oil. I'll share some of my favorite brands below, but lately I've been particularly loving the Dr. Raw Organic Coconut Oil CBD Drops. They're totally tasteless and can be used sublingually, topically, or in cooking! You can order them online OR head to your local health food store or dispensary and see what your options are. These are a full-spectrum drop. We'll be using 10 mg (about 1 dropper full of Dr. Raw's brand) in our beverage today.
Brands worth checking out - some are full-spectrum, some are not:
Dr. Raw Organics Focus Formula (my fave)
The Daily Hit - CAP Beauty (made with added adaptopgens)
Green Mountain CBD
Alpine Hemp Essential Daily CBD
Those are just a few I'm familiar with. remember to check your local stores, too! ONE MORE NOTE: Technically, CBD can be extracted from either HEMP or MARIJUANA. Where it is extracted from may influence your ability to buy it depending on legalization in your state. HEMP-extracted is legal all over the US, while MARIJUANA-extraced in only legal in states with legalized marijuana laws like California, Colorado and Washington (ect). If you're having trouble getting CBD shipped to you and don't live in a legalized state, be sure it is HEMP-derived so you can receive it directly shipped to your home. Keep scrolling for the recipe!
CBD Chamomile Tea latte (Serves 1-2)
2 cups (480 ml) unsweetened almond milk
2 chamomile tea bags OR 2 tablespoons (10 g) loose leaf tea in a strainer
2 tablespoons (30 ml) maple syrup
10 mg CBD oil (we used 1 dropper full of Dr. Raw's Focus Formula infused coconut oil)
1/8 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
chamomile flowers, for garnish
Heat the milk and tea in a medium-sized saucepan until hot, but do not bring to a boil. Remove the tea bags or strainer and whisk in the maple syrup, CBD isolate, ginger and nutmeg. Using a milk frother or high speed blender, add your desired amount of foam to the drink. Garnish with chamomile flowers and serve immediately!
You can use any tea you like in place of the chamomile. Strong green, fruity black and earthy herbal teas all taste great!
Interested in ingesting your CBD or THC? Check out our '5 Best Vegan Medicated Edibles' and check out our Infused Holiday Gravy recipe! For more info on CBD products and how to use them, head here. Then let us know how your CBD experience was! We want to know your fave brands and how you like to use them in the comments below, babes!
Hormone-Balancing Strawberry Maca Smoothie
I love a good smoothie, but I love even more when I can drink something so packed full of good-for-me ingredients that I feel fuller and happier for the whole day! This smoothie does just that, friends. Packed with healthy, real food ingredients that pack an extra special, hormone helping punch - maca root! The older I get, the more I feel my hormones dragging me all over the place, and I'm just trying to add some regularity - and this smoothie really helps when you take it regularly.
I first tried a similar smoothie at the Whole Foods juice bar near me - and surprise, surprise - I had to recreate it at home! I knew I could make it cheaper, and whenever I wanted, if I learned to recreate it. I added a few ingredients to make it more than a sweet strawberry banana base and now I am officially obsessed and make it at least 3 mornings a week. Beyond the bunches of greens I've added, the maca root has some real benefits in balancing the body's hormones. Below we'll talk about different types of maca, how much to use, and how it helps your body!
When it comes to maca you can buy at the store, there are two types: gelatinized and raw, non-gelatinized. Raw maca that has been powdered from the dried, uncooked root, can be a little hard on the digestive system and may cause stomach upset in about 5-10% of the population. Gelatinization involves a steam process that makes the maca more digestible and also increases bioavailability of the nutrients. You can buy whatever you prefer, but note the difference in case you have a sensitive stomach. (Maca isn't going to be for everyone, so if you have stomach issues when you take it or you are following a low FODMAP diet, I recommend you avoid it all together.)
I always recommend buying organic when you can, especially since maca is a root and is grown directly in the soil. I have been loving this brand lately and it has added ashwaganda powder as well, but again, use whatever maca you prefer. High quality maca is usually grown in Peru - so look for that confirmation on the packaging. Other things to look for? Ideally, you want your maca sustainably grown and naturally harvested without the use of artificial fertilizers, pesticides, solvents, radiation or high heat. But don't worry babes - this info is usually on the packaging itself and always online! OH, and always keep your maca in the fridge - it can oxidize when exposed to air, heat and moisture.
So how does maca help and why take it? Well ladies (and gents!) there are some pretty great reasons, specifically hormone-balancing ones. Maca is rich in vitamins C and A as well as B2, B6 and Niacin and packed with minerals, including iron, zinc, iodine, calcium, copper, magnesium and potassium. It contains healthy fatty acids that help stabilize blood glucose levels and reduce inflammation in the body. It strengthens your bones and supports healthy liver and enzyme function.
Maca is one of the rare plants that can be classified as an ‘herbal adaptogen’. This means it can directly change the balance of your hormones to help you adapt to stress and illness. Unlike some herbs and phytoestrogens such as soy (which I'm actually super allergic to), maca does not try to mimic estrogen in your body. It is a hormone BALANCER, so it draws your hormones back to where they need to be rather than increase only one type of hormone and cause an imbalance. Many women report improved PMS, menopause, and PCOS symptoms as a result of regular maca usage during their cycle.
Maca is also high in fibers like cellulose and lignins, which improve gut health. Fiber is also an effective tummy filler, which can reduce hunger between meals. Most maca powders also contain between 11% to 18% protein, which is a nice little boost in your morning smoothie, as well. On top of all those great reasons, maca is also a natural energy provider so you can use it to help kick the caffeine and ditch that afternoon slump!
To break it down:
-reduced menopause and PCOS symptoms
So basically, it's a smoothie all of us can enjoy for different - or maybe all of the - reasons listed above! I'd love to hear about your experiences with maca in the comments below. I've only been using it regularly for about a year, but love and plan to keep using it. Let's get blending, babes!
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1-2 cups fresh spinach
1 1/2 cups frozen (or fresh!) strawberries
1-2 teaspoons maca root powder
3-4 drops vanilla stevia (optional)
1 tablespoon flax powder
1 tablespoon chia seeds
1 tablespoon psyllium husk
1 tablespoon coconut or nut butter
maple syrup, honey or agave
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass - or two - and enjoy!
Sub in what you need or what you’ve got to suit your preferences!
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both!
GRILLED PEACH SUMMER SMOOTHIE
I can't believe how quickly summer's gone by! It's nearly over and I'm just not ready, you feel me? I need more beach days, more cozy nights under the stars, more s'mores, more tan lines. I've been so busy with yoga teacher training and transferring the new site over (hope you dig it!) the last few weeks I just haven't enjoyed summer enough! I'd love to get to the beach this afternoon, but today the best it's getting is this sweet, simple summer sipper - and that's totally okay with me. If you haven't grilled peaches before friends, you are missing out. They're one of my summer must-haves! As soon as fresh, fuzzy peaches make their way into our farmers markets I buy as many as I can get my hands on, halve them up, and throw 'em on the grill! They're great just like that - don't get me wrong - but if you wanna really step up your summer game and enjoy grilled peaches for breakfast, too, then you've just gotta start making smoothies with them. And with So Delicious' new Peach Coconut Milk Yogurt you can make the peachiest, creamiest smoothies! I love this yogurt. It's not my everyday go-to because it is a little sweeter, but that's why it's perfect here. A little more decadent, rich in flavor, and with flecks of real peach inside - it takes this smoothie from good to delicious. You're going to love it! And seriously, grilling peaches couldn't be easier. It takes just a few minutes on each side and will make you question ever eating a raw peach again. The ingredients are simple but you'd better hurry - summer's almost over! Find out more about So Delicious Dairy-Free Products + grab a $1 OFF coupon for your yogurt here!
3 fresh peaches, halved with pits removed
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup So Delicious Peach Coconut Milk Yogurt
1/2 cup cashew milk (or non-dairy milk of your choice)
1 heaping cup ice (option to sub in a frozen banana or some frozen, steamed sweet potato here for creaminess)
1 tablespoon psyllium husk
fresh mint, for garnish
Sprinkle your fresh, halved peaches with the nutmeg and cinnamon and grill them over medium heat 3-4 minutes per side, or until fork tender with visible grill marks.
Place your grilled peaches, So Delicious Coconut Milk Yogurt, cashew milk, and ice or banana into the blender and blend it all up until it's nice and creamy. Pour it into 1 large or 1 smaller glasses and drink it up. Enjoy!
A full container of So Delicious Peach Coconut Milk Yogurt is jusssst over 1/2 cup. Use it all or take a bite and pour the rest in the blender!
You can use white or yellow peaches here - your choice!
Psyllium husk is great for digestion but also totally optional here.
Golden Milk: Hot or Iced!
I'm a little late to the party when it comes to posting about golden milk, but I am OBSESSED. And I had to share this in case any of you haven't been lucky enough to stumble upon it yet. If you're still staring at me like 'What the heck is GOLDEN milk?' then let's back this caboose up a bit; Golden Milk is made from steaming milk and blending in spices, sweetener and vanilla to create a steamer that tastes similar to a chai or spiced tea, but is much creamier due to the milk, and a little warmer thanks to the addition of the turmeric. Golden Milk recipes have kind of exploded online lately, and I was lucky enough to try some at a friends a few months ago, where I totally fell in love with it. We'd also tried an amazing version by Califa Farms at Expo West this year, but it wasn't worth paying $4 a bottle for. So I've started making it myself at home! It's way cheaper and feels good knowing I can make an equally delicious version at home for about a tenth of the price.
I love whipping one up whenever I want a sweet, warm drink or after a workout to help curb next-day soreness. Turmeric is a flavor you may recognize typically from curries, but but pairs perfectly with the sweetness of this drink. On top of being an anti-inflammatory, turmeric also boasts antioxidant and anti-depressant properties, as well as is considered a 'cure-all' spice for overall health and wellness in India. Plus, turmeric naturally whitens teeth! Seriously, just look up everything turmeric does - it's a pretty amazing little spice and something we should all be incorporating a bit more of into our daily lives. Which is why this super simple recipe is the PERFECT way to try it for yourself. Chances are you already have all the ingredients on hand to make it - so what're you waiting for? Cheers to your health!
16 ounces (2 cups) almond or coconut milk
2-3 tablespoons maple syrup
1 teaspoon ground turmeric
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
pinch of black pepper
Heat your almond or coconut milk in a small saucepan over medium heat (do NOT bring to a boil). Add in the maple syrup, turmeric, vanilla and other ingredients, whisking until the spices are completely dissolved. Simmer for 4-5 minutes, until the milk is hot and everything is well combined. Taste and adjust the flavors to your preference, if you like.
Serve immediately OR let the milk cool to room temperature, then serve over ice. Refrigerated leftovers can either be reheated or served chilled over ice as well.
Leftovers can be refrigerated and reheated or enjoyed over ice for up a week.
Turmeric STAINS. Badly. Avoid using white dishes to cook or serve in unless you can wash them right after, and if you do get some turmeric stains on your countertop, I've read that vegetable oil and regular cleanser will usually get it off.
Turmeric DOESN'T stain your teeth! It's actually proven to be a tooth whitener, so no need to brush your teeth after drinking unless your prefer it.
Some people make this tea with fresh turmeric, whole cinnamon sticks, and fresh ginger. If that's what you prefer, we support you! Also, use whatever other spices you like - maybe some cloves or cayenne. We just use ground spices because they're convenient and encourage us to actually MAKE this! 😝
Lavender Tea Latte
I wanted to post this recipe nearly a week ago for you but first my trackpad on my laptop stopped working and I was forced to travel to the deep dark depths of the Apple Store to get it fixed. As soon as I got it back, my host server was down! Ugh, what a week. We do, however, have some exciting events coming up!
This Friday, June 17th we'll be doing our last Tacolepsy pop-up at Green Bliss Cafe in Fullerton. Starting on July 15th we'll be at Renewable Farms in Anaheim with music, art, and a full outdoor patio under the lights. Oh yeah, and BEER! Its the best way to spend a Friday night for sure, and is totally family-friendly, so make sure you come eat with us. Starts at 6pm and goes until about 10pm!
This Tuesday, July 21st, for Fullerton's Day Of Music, we're working with Wander Outfitters to make and serve vegan chili and cornbread for everyone out celebrating. Stop by to say hi and for a warm bowl of spicy, homemade chili and to see some of our new Plant-Based Adventures merch!
But anyway, back to this recipe. Buying tea lattes costs way too much these days. It’s rarely under $5, especially with the up-charge for non-dairy milk. And who can afford that nonsense? Well now you don’t need to! This easy-to-make Lavender Tea Latte is like the chai lattes prettier, more summery cousin - and can be made totally caffeine-free! Soothing and sweet, with just the right amount of creaminess, this drink is the perfect morning treat or nighttime sipper.
12 oz unsweetened almond milk
1 lavender tea bag OR 1 tablespoon loose leaf lavender tea in a strainer
1 tablespoon maple syrup, agave or sweetener of choice
1/8 teaspoon ground ginger
1/8 teaspoon vanilla extract
lavender flowers, for garnish
dollop of coconut whipped cream (optional)
Heat the milk and tea in a medium-sized saucepan until hot, but do not bring to a boil.
Remove the tea bags or strainer and whisk in the maple syrup, ginger and vanilla. Using a milk frother or high speed blender, add your desired amount of foam to the drink. Scoop in a dollop of coconut whip, if you choose, then sprinkle with fresh lavender flowers for garnish and enjoy immediately!
You can use any tea you like in place of the Lavender to create a tea latte. Strong green, fruity black and earthy herbal teas all taste great!
Don't leave the tea to steep in the milk more than a couple minutes after removing it from the heat. It is easy for floral teas like lavender to get bitter if it sits too long.
Sparkling Apple Rosemary Cocktail with Pomegranate
2016 is just around the corner, and while most people are making resolutions and planning healthier diets for the New Year, I'm spending 9 hour days in the kitchen testing recipes and photographing them for my cookbook! It's not coming out until next Fall, but the editing process has taken over my life for now. Its been so much fun and I'm loving it, don't get me wrong - but I am pretty excited for the day I don't have to turn on the oven. After this book is done, its take-out at our place for at least a month.
While I haven't exactly made a resolution yet, I have decided to make a real effort to spend more time camping and being outside having #plantbasedadventures (check it out on Instagram!) with Alex. We have so much fun doing it and it just makes both of us feel so amazing to be outside in the fresh air.
But for now, it is way too damn cold to go camping and I've got way too much editing to do to leave for a long weekend anyway. What I can do, however, is drink. Ha! And this drink is perfectly festive and perfect for toasting on NYE. It starts with champagne - your choice which brand - and is topped with a bit of sweet apple cider, pomegranate arils, and fresh sprigs of rosemary. The sweet, earthy flavors pair beautifully together and are pretty enough to serve at your party and impress your guests. These are so easy to make and have a little something for everyone, so whip up a batch to toast with a friend and let's celebrate another healthy, happy year. Cheers!
8 ounces champagne
4 ounces chilled apple cider
2 tablespoons pomegranate arils
2-4 sprigs fresh rosemary
Pour equal amounts of champagne and apple cider into each small glass or flute. Top each drink with a tablespoon of pomegranate arils and a couple sprigs of rosemary. Serve + enjoy!
Makes 2- 6 oz. drinks.
If you don't have/ like pomegranate, sub in halved cranberries or fresh raspberries!
Peppermint Hot Chocolate
The weather - even here in Southern California - is finally getting cold and wintery. Okay cold-ish. And not very wintery. But it still makes me want to put on an extra pair of socks, curl up in bed with a warm mug and a good book and call it a night. Ever since I first whipped this recipe up a few weeks ago I've been coming back to this seasonal sipper on the regular because it's rich, chocolatey, and envelops you in sweet, decadent, Holiday-charged hug. Top it with a few marshmallows and DAMN GINA! You're gonna get just as addicted as I am, I just know it.
We also have an option to make it lighter, if super rich, delicious, chocolatey drinks aren't your favorite. Of course, if those AREN'T your favorite kind of drinks, you're probably hanging out on the wrong blog. I should be eating more greens, but I love a good cup of liquid chocolate and I'm not shy about it. Anyway - you probably have all the ingredients for this drink on hand now, and if peppermint isn't your thing you can easily leave it out or substitute a flavored extract you prefer. Do you. And do this drink, 'cause it's damn good.
On that note, Happy Holidays! We'll be back after Christmas with a new recipe, but 'till then, we hope you get to spend your Christmas in whatever way you want to spend it and that you're taste-testing all of Santa's cookies. He doesn't need to eat 'em all anyway.
Looking for a few last-minute Christmas goodies to munch? Check out our Savory Stuffed Mushrooms, milkshake-like Brandy Alexanders, and Gingersnap Buttercream Cookie Sandwiches!
1- 15 oz. can full-fat coconut milk
1 oz. (about 1/4 cup) chocolate chips OR chopped bar chocolate
1/4 cup sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract
pinch of salt
mint leaves, for garnish
vegan marshmallows, if you like 'em
In a medium saucepan whisk together the milk, sugar, and salt over low heat until the sugar dissolves. Whisk in the other ingredients and cook until hot - NOT boiling. Pour into a large mug, top with marshmallows and a fresh sprig of mint, and enjoy!
Makes 1 large or 2 smaller mugs of cocoa.
For a lighter cup of hot chocolate, sub your favorite non-dairy milk in place of the coconut milk.
For a plain mug of cocoa, you can leave out the peppermint, or get creative and sub a different flavor like orange or lavender!
If you're looking for something a little different to sip at the Holiday's this year, we've got your back. This recipe (okay, we tweaked it a bit) has been in Alex's family for a long time. I don't know how long exactly, but long enough to have become the Official Owens' Family Drink of the Holidays! When Alex turned 21 he was given the privilege of learning the recipe and making all the batches that Christmas. Batches alternate between he and his younger brother now, but he still loves making them. He even started making this vegan version after he went completely plant-based a few years ago so he could keep with tradition. I don't think it would be Christmas for him without one! His vegan version tastes super similar to the original since he kept the same 3-2-1 formula as the original, and is a great option for parties where people may have food preferences or dairy allergies. We used chocolate liquor, but you could sub in a coffee liqueur like Kahlua and I'm sure it'd be just as tasty. It's kind of like the less thick, much tastier cousin of eggnog...I think you're gonna like it! Oh, and make sure you have a little fresh nutmeg to grate over the top - it makes all the difference. Cheers!
15 oz. can full-fat coconut milk (OR 15 oz. your choice non-dairy milk, though it will be less thick)
10 ounces chocolate liqueur
5 ounces brandy
1-2 cups ice
freshly grated nutmeg, for garnish
In a high-speed blender combine all the ingredients and blend until desired consistency is reached. The drink should be thick but creamy - like drinkable milkshake texture. Enjoy immediately!
The alcohol we used is vegan approved by Barnivore. You can use it to look up ANY type of alcohol to see if it's vegan-friendly.
Like we said above, you can substitute whatever non-dairy milk you have on hand here, though it won't be quite as thick as the original.
The first Lassi, a traditional Indian-style drink made with yogurt, fruit, and spices is said to have been whipped up as early as 1000 B.C. Lassi's are a cooling drink, so people would drink them to beat the scorching heat and help cool down their mouths after a spicy dish. Mango Lassi's tend to be the most common flavor, but they can be made many different ways. Since we're still suffering from a heat wave over here in Southern California while everyone else enjoys crisp fall mornings and changing leaves, I decided to whip up one last Summer-worthy, beat-the-heat treat. We veganized the traditional Lassi recipe and kept it sugar-free, since the mango really adds plenty of sweetness itself. It's a guilt-free drink that tastes great and actually does help cool you down in the heat! I was sippin' glasses full all day yesterday. Also, instead of using water to mix with our yogurt, which is traditionally how a Lassi is made, we used sugar-free homemade almond milk which added a bit more creaminess while still keeping the drink healthy and delicious. Even if you're not suffering a heat wave, this drink becomes the perfect way to use up all the end-of-season mangoes on sale at the market right now in a fun, new way. And the leftovers of your drink can be left in the fridge and enjoyed for up to three days after, though it may need a good stir. Drink up!
3 cups fresh mango
1/2 cup plain, unsweetened vegan yogurt (we used a cashew based yogurt, but soy, almond or coconut should work just fine here)
1/2 cup coconut milk
1/2 cup ice
1/4 teaspoon ground cardamom
In a high speed blender combine manage, yogurt, coconut milk, ice and ground cardamom. Split between two tall glasses, or half the recipe for a single serving. Leftovers can be refrigerated up to three days, but it is best served fresh and cool. Enjoy!
Chocolate Mocha Tigernut Smoothie
I've gotten back into running lately and have been relying on protein-packed smoothies and shakes to get me through tough afternoons. Especially since its been so HOT in So Cal lately. What happened to Spring, huh?! Anyway, I need something that'll give me good fats, protein, and plenty of energy and THIS smoothie has it all. Plus CHOCOLATE!
We first tried tiger nuts a few months ago in our VeganCuts Box and then got a bigger bag when we made friends with the gals at the TigerNut Raw Snack booth at Expo West. They made theirs into strawberry milk- which was AMAZING- and inspired us to start sipping on 'em too! Tiger nuts, despite their name, are actually a tuber and are packed with 'energy content', meaning lots of starch, sugar, fat and protein in these wrinkly little guys. Plus they're high in potassium + phosphorous. Perfect for a pre-run snack! But when paired with MRM's creamy, dreamy Chocolate Mocha Veggie Elite Protein Powder, it makes your pre-run snack the best part of your day. MRM is a complete pea and brown rice based protein powder with 24 grams of protein in each 8 ounce serving. It is 100% FREE of GMO's, soy, artificial flavors, colors, sweeteners, and chalkiness. MRM is formulated to helps provide both essential & nonessential amino acids necessary for performance, recovery and repair to support lean tissue and a healthy body weight. And it tastes AMAZING! I loved the nutty, rich flavor of this shake. The touch of mocha just makes it taste decadent- kind of like giving yourself a little treat before you sweat your buns off. It's a delicious pairing. Let's whip out those blenders!
12 oz dairy-free milk
1 banana, frozen OR fresh
1/4 cup tiger nuts (or use what you have on hand)
1-2 scoops MRM Chocolate Mocha Veggie Elite Protein Powder
2 cups ice
optional add-in ideas:
shot of cold brew coffee
Blend it all up in a high speed blender until completely combined. Add more milk as necessary. Makes 1 large smoothie. Enjoy!
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