I’ve probably used the “I know this isn’t a food blog” disclaimer before, but I do enjoy sharing the very occasional recipe in this space when I come up with something I actually think is worth sharing. In any case, I’ve been pretty into making smoothies in my Vita-Mix since the start of the new year, and I’m kind of an Oh She Glows devotee at this point. One of my favorite smoothie recipes in the Oh She Glows cookbook is the Cheerful Chocolate Smoothie, a vegan chocolate smoothie that uses a combo of almond milk and avocado (rather than banana, which is not my favorite smoothie ingredient) to create the creamy base. To give credit where credit is due, that’s the smoothie that put this idea in my head. Thanks for that, Angela!
Golden milk is something I’ve seen popping up all over lately, and for good reason. It’s long been a folk remedy for colds and other sicknesses, largely due to the benefits of turmeric – which is what gives it its namesake golden color. A quick Google search will have the Internet hitting you over the head with the magical! healing! properties! of turmeric! so search the Internet at your own risk and take it with a grain of salt. But at the very least, the mix of sweet and spicy in golden milk does do a great job of being refreshing while also clearing out your sinuses. It’s served as a hot drink, and I’ve definitely enjoyed it before bed a few times. If you’ve had golden milk and liked it, or if you just know you like turmeric and ginger, this smoothie version’s totally for you.
Vegan Golden Milk Smoothie
A few notes on the recipe:
– It involves frozen goods and ice cubes, and dates can be on the hard side depending on where they’re coming from, so you may not want to attempt this if you haven’t got a high speed blender with a good motor in it.
– When cutting into a new avocado for a batch of smoothie, I go ahead and quarter it so that the sections are ready to go for future batches. Pop the 3/4 you’re not using in a freezer-safe container and freeze them for later.
– The almond milk could be swapped out for any other non-dairy milk (or even dairy milk if you roll that way). I use unsweetened and would recommend that for this smoothie, since the dates act as a sweetener.
– When I make this, it yields about 3 cups. I like to pour half in a glass and the other half into a jar I can pop in the fridge for later.
- approx. 1/4 of an avocado
- 2 cups unsweetened almond milk or other non-dairy milk
- 1 heaping tsp turmeric powder
- small quantity chopped ginger (I chop up about a 1/2″ piece)
- 1 tsp vanilla
- 4-6 medium medjool dates, pitted
- 1/8 tsp cardamom
- 1/4 tsp cinnamon
- 4-6 ice cubes
- pinch of salt
- dash of black pepper
1. Add the avocado, almond milk, turmeric powder, ginger, and vanilla to blender. Blend on high speed until mixed.
2. Add the pitted dates, cardamom, cinnamon, ice, salt, and black pepper to blender, then blend again on high speed until mixture is smooth.
3. That’s it! Pour and enjoy!