What a week it has been, with our new niece arriving, Festival planning, creative projects and a cooking masterclass in the countryside in the same week. In happy but busy times like these, I need constant refueling. Enter the super smoothie.
The champion of this simple but restorative smoothie is the chai, so it’s important that it’s the real thing: black tea and whole spices, brewed in boiling water until chocolatey in color, then mellowed out with warmed milk. I prefer whole organic dairy milk, but by all means use whatever milk is best for you.
Once the chai has brewed and cooled, it’s just a matter of blitzing it with a ripe banana and sticky mejdool dates for natural sweetness. Then, it’s a free-for-all in regards to which add-ins to toss into the blender. For me, it’s chia seeds and a heaped spoonful of ground almonds to keep me going all morning (or afternoon).
Coconut oil, vanilla extract, other nuts and seeds (like LSA mix), nut butter, a dash of cinnamon, raw cacao or flaxseeds would all work beautifully. Use what you have and what makes you feel good – the idea is to create something filling but also nourishing and restorative that you can throw together without fuss.
- 2 cups prepared chai (from black tea and whole spices), cooled
- 1 ripe medium banana
- 2 mejdool dates, pits removed
- 1 heaped tbsp ground almonds, LSA or other ground nuts
- 1 tbsp chia seeds
Prepare the chai according to package directions (generally this involves boiling 1-2 tsps of whole tea leaves in 1 cup water for 5 minutes or until dark in color, then topping up with 1 cup milk and heating through). Let the chai cool to room temperature.
Pour the chai into a blender and add the banana, dates, ground almonds and chia seeds, saving a few seeds to scatter on top.
Blitz in the blender until smooth, about 30 seconds.
Pour into glasses, sprinkle with remaining chia seeds and serve immediately.
The chai can be brewed and stored up to a day in advance in the fridge, or in large quantities to enjoy over several days. Brew the tea according to package directions, then strain and store in an airtight container in the fridge until ready to use.