|spinach melon cashew milk smoothie|
February is proving to be a hip and happenin' month with celebrations galore. The two-week extravaganza that is Chinese New Year started on the 10th, for which I'll hopefully create a post to follow this one, and then there's Valentine's Day on the 14th, which likely isn't going to make an appearance on my blog this year, just because, well, I haven't gotten around to preparing anything. Ha!
But despite being a bit lackadaisical in some aspects these days, all's not lost. I'm happy to report that, inspired by my experimental mini-detox, some healthy habits have been kick-started and they are still going strong. There hasn't been a drastic change to my meals - I'm mostly an "everything in moderation" kind of girl, and I don't really "do" diets - but I've been increasing my efforts to include more fresh fruits and vegetables in my regular routine, and I do this by whizzing up a breakfast smoothie every morning, and sometimes, later in the day, too.
So today I'm sharing the recipe for this spinach melon cashew smoothie, which is an accidental favourite from my recent little raw weekend adventure. I have to confess that these days I fling myself into green smoothies with wild abandon, having found out that they aren't as scary as they may seem, and can actually taste pretty fabulous with the right combination and ratio of ingredients. I am also enjoying nut smoothies - I've been using soaked, softened cashews quite often to add a natural milkiness to vegan smoothies and make them more filling.
As a result, we have this green nut smoothie, and here's how it works, ever so nicely.
|spinach melon cashew smoothie.|
spinach melon cashew milk smoothie (serves 1)
1/4 cup cashews, soaked 3+ hours or overnight, then drained (I used raw cashews)
1 date, pitted (optional, I used a medjool date)
3/4 cup water, + more if required
1 cup rockmelon/cantaloupe flesh (150g / 1/3lb, or approx. 1/8 of a melon - honeydew is a good substitute)
1/2 cup firmly packed baby spinach, or a rough handful
4 ice cubes*
Whiz cashews, date and water together until smooth (or as smooth as you can get it with your blender. This will form the cashew milk base for the smoothie.
Add rockmelon/cantaloupe chunks, spinach and ice cubes, and whiz again until it all breaks down into a thick, slushy mix. Pour and serve immediately. Drink and feel delightful.
*Sometimes I use frozen melon chunks for this smoothie (awesome!), in which case I omit the ice cubes.