[Recipe] Walnut Peanut Smoothie with an Oriental Twist

This smoothie has a Chinese twist. It is a little different from the other smoothies I’ve had, and surprisingly tasty. Hope you think so, too.

It’s packed with healthy fats and can be made up to 2-3 days in advance. So soak the nuts on Sunday morning and make the smoothie on Sunday evening and you have your next couple of weekday breakfasts nailed. I so appreciate being able to get breakfast ready the night before – it is always a boost when my mornings are so hectic.

I need to remember to plan this recipe in advance and apply a little patience, but it’s simple and involves no great effort.

The recipe is from Maggie Zhu at OmnivoresCookbook who says she got the recipe from her mom. She comments …

The idea of this drink is similar to horchata … to my surprise, the drink was delightfully nutty, sweet, and creamy … I admit the cooking process looks a bit tedious for a breakfast dish. When you cook it on the stove, you’ll need to stir the mixture constantly to avoid burning the bottom, as if you’re cooking risotto. That’s why I usually make this one on weekends only. The smoothie will stay good in the fridge for 2 to 3 days, so it’s possible to make it beforehand and serve it the next day.

Please turn to the Next Page (click button below) for the Walnut Peanut Smoothie with an Oriental Twist recipe …

[nextpagelink][/nextpagelink]

Recipe: Walnut Peanut Smoothie with an Oriental Twist

Serves 4; approx 230 cals each

All calorie calculations are an estimate. Calorie-content varies according to product and accuracy of measurement. Check the info on your packaging if you require exact numbers for what you eat.

Ingredients:

40 grams (1.5 oz) Walnut, toasted and peeled, coarsely chopped
40 grams (1.5 oz) Peanut, raw
40 grams (1.5 oz) Rice, uncooked
40 grams (1.5 oz) sticky Rice (glutinous rice)

Directions:

1. Soak the nuts and rice – put the nuts in one bowl, the rice in another and cover each with water; soak overnight or for about 8 hours

2. When ready to make your smoothie, drain the bowls and add the nuts and rice to your blender with 1 cup Water. Blend until you have a silky consistency.

3. Transfer the mix to a medium saucepan and add 1 cup each Water and Milk.

4. Bring to the boil over a medium heat, stirring continuously.

5. Reduce the heat and continue stirring (to avoid burning the mixture) for about 20 minutes or until the nuts and rice are cooked. Add more milk if required.

6. Add 1-3 teaspoons of Honey or to taste.

This is a thinner smoothie than usual. It will be a little thicker than milk, and creamy.

Serve hot or cold.

Optional toppings:

extra Honey, to taste
toasted Peanut, grated, for garnish
black Sesame, for garnish

Enjoy.

You may also like:

Probiotic Kefir Date Walnut Smoothie

Kim’s Anti-Inflammatory Wild Blueberry Smoothie

Leftovers Fruit Smoothie Plus Formula

Source: OmnivoresCookbook

Photo: OmnivoresCookbook

.