Sometimes you want to spend an hour washing kale leaves for a salad and other times you just want to throw a bunch of stuff in a blender and press liquify. Almonds as this week’s pick allow me this opportunity to rest on my laurels.
You should know that in addition to my temporary sloth, I’m a little odd. I’m one of those people who actually prefers cold things to hot—even in sub-zero conditions. Soup for your cold? Nah, I’ll take ice cream. Oh, it’s -4 outside? Let’s make sno-cones. And for post-workout mid-blizzard munchies? An almond smoothie. It might feel like a brick in your stomach but it’s the best kind of brick. It actually solves the winter “I-can’t-stay-full” predicament and that is reason enough for a prize.
This smoothie, originally from Daniel Sage at Juice Press in New York, has been a fixture in my repertoire for the past few weeks and it is finally time to debut it to you, our lovely readers. While it may not be the prettiest smoothie ever, it sure is tasty, and did I mention it has no added sugar? Yep. None. It’s absolutely bursting with protein and the warming cinnamon thrown in doesn’t hurt either, especially during this latest round of snowstorms. Almonds are the shining stars of this recipe and appear in two forms—butter and milk. I have an odd fascination with grinding my own almond butter at The Fresh Market, but any kind will do. That plus unsweetened cocoa powder (this one is fantastic) and a banana and you’re golden. The recipe suggests adding agave nectar but I don’t see a point.
Now I’m going to go back to wearing my comforter around like that’s a thing. Cheers.