Sunday, May 15, 2016
BANANA & CASHEW MILKSHAKEWhilst basking in the sunshine
Take a tour around my kitchen and you’ll notice some cupboard/fridge/freezer staples that could quite possibly throw me into all sorts of culinary turmoil if I suddenly realised I had run out of them. One of those staple foods is frozen banana; I always ensure that I have a small batch of frozen banana in the freezer ready for those planned or impulse moments when I have an appetite for some banana ice cream, a post-workout protein smoothie or a thick creamy milkshake. Compared to unfrozen banana, the frozen stuff makes for a really creamy and chilled end product, and let’s not forget that freezing makes good use of any near-black/overripe bananas (heaven forbid you throw away your black speckled bananas!), although I tend to just take two from whatever bunch I buy and chop them up into freezer bags straight away.
Apologies in advance to those of you who dislike milk and creamy textures - this is not a recipe post for you. I, on the other hand, love milky/creamy consistencies: pina colada or Baileys would be my alcoholic beverage of choice, ice-cream would be my preferred accompaniment to a dessert and, admittedly, a McDonalds milkshake always hits the spot on the rare occasion I have one!
I thought I’d post this simple milkshake because in the UK we have been fortunate enough to experience a few days of warm sunshine, which has seen me basking in the sunshine under the cherry blossom tree slurping on a variety of chilled and refreshing drinks (trying to dodge the blossoms floating into my drink); one of which is this banana and cashew milkshake, which tastes even better through a stripy coloured straw.
WHAT I USED (MAKES 1)
1.5 frozen bananas
150mls milk (I used cows milk but soya milk and nut milks work equally well)
2 Tbsp Plain natural yoghurt
1 teaspoon honey
25mls Orange juice
A handful of cashews
WHAT I DID
I use one of my other kitchen staples: the NutriBullet and blended all the ingredients together until smooth.
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