When it comes to morning smoothies, you could say that I’m a BIG fan. I mean, I drink them every morning for breakfast.
Okay, almost every morning. There is the occasional avocado on Ezekiel bread if I need something a big heavier, but most of the time smoothies do the trick.
Here lately I’ve been playing around with using medjool dates in my smoothies. I’ve been creating better healthier morning habits, including walking, and then making my smoothies afterwards. The medjool dates have been giving me a nice energy boost right after my walk and keeps me going through the morning till lunch.
Since it’s summer and even muggy early in the morning, I wanted to try something a bit lighter than the yummy green smoothie offers. Frankly, I wanted less fiber, but didn’t want to make juice. In the quest for something in between I found the perfect recipe.
This vegan Mexican Horchata (cinnamon mylk) is light, super hydrating because of the coconut water, has about 5 grams of protein from the cashews – plus healthy fats – and is super delicious and sweet.
I’m talkin’ *make your tastebuds sing* delicious.
Give it a try and then tell me how much you love it in the comments below.
Vegan Horchata Recipe:
16oz Coconut Water
5-10 pitted Medjool Dates
1/4 cup raw cashews*
1/2 tsp cinnamon
Add all ingredients to the blender and blend until smooth.
*Allergy Note: if you are allergic to cashews, you can substitute with any other nut (as long as you are not allergic to them), hemp seeds or even sunflower seeds.