A milkshake that’s breakfast worthy: Vegan MoFo #1

Two months ago I had the opportunity to give a healthy food workshop to the kiddies at Mano Amiga Pilipinas (secretly vegan) and they absolutely loved the milkshake I had prepared for them for their dessert. Little did they know that said milkshake was actually chock-full of of good stuff. Not only was it naturally sweetened with fruit, it had wholesome, plant-based protein to boot. You don’t need dairy milk to make a decent milkshake and we all know we don’t dairy products period 🙂

This milkshake is so wholesome, you can have it for breakfast, feed it to your kids, and not feel guilty at all. Below I give you the basic recipe (which is what the Mano Amiga kids drank up with gusto) with wildcard ingredients to boost its super powers.

A breakfast worthy milkshake

Try to keep a stash of bananas in your freezer for instant shakes and smoothies. Other great fruit options for this shake would be mango and pineapple.

Marie's orders: this milkshake will do the body good

Peanut butter adds depth of flavour and protein. My peanut butter of choice is Ehje’s which is locally made (support local industry!), has a no-sugar-added variant, and does not include additional oil or fat. Wildcard ingredients such as flax seeds contribute fiber and omega 3 fatty acids, quite essential for brain development. It also helps thicken the shake up, too. Virgin coconut oil adds a level of “butteriness” to the shake while contributing medium-chain fatty acids, good for energy, brain function, and immune system support.

While we’re discussing how to bump up this milkshake’s nutrition, why not have a go at adding leafy greens to it? It won’t be weird, I promise! Get your chlorophyll and more fiber without even thinking about it or tasting it. Aaaaand last one: panax ginseng. If you need a natural boost of energy without the caffeine and chemical drinks (you know what I’m talking about), ginseng is the way to go – easily found at your neighborhood Chinese pharmacy in small vials.

Makes 1 large or 2 regular-sized servings

1 to 2 bananas, roughly chopped (preferably frozen)

2 tbsp peanut butter

1 cup cold non-dairy milk: cashew, soy, coconut, almond, or rice

3 to 4 ice cubes

Wildcard additions, optional:

1 tbsp ground flax seeds

1 to 2 tbsp virgin coconut oil

1 to 2 big handfuls of leafy greens – try romaine, spinach, pechay (!), or malunggay (just a small handful for this one)

1 to 2 vials panax ginseng (opens easily with a bottle opener)

  1. Place all ingredients except for the coconut oil in a blender and process until completely combined.
  2. Slowly drizzle in the coconut oil (if using) while blending until well mixed.
  3. Sip slowly and enjoy!



Filed under Beverage, Recipe, Vegan MoFo

6 responses to “A milkshake that’s breakfast worthy: Vegan MoFo #1

  1. I’m always trying to get extra fat into my oldest child who is very thin. I know he’ll love this one.

  2. I *love* that I can give my kids “milkshakes” and “ice cream” and feel not a twinge of guilt 🙂 Thanks for the recipe, gives me yet another option to wow them with!

  3. ron moncay

    Hi, I was hoping that you could tell me how washing with plain water and spinning the vegies in a spinner could get rid of germs and chemical residues that vegies are normally tainted with. The same applies with fruit as well.

  4. Pingback: Living Well: Green Smoothie Recipes using local ingredients | DMCI Communities

  5. Hi Marie!
    May I ask where you get your supply of Ehje’s PB? Like you, I wish to support local products as much as I can. 🙂

    • kitchenrevolution

      Check out Save More supermarkets. South Supermarket here in Alabang has a stall that sells puto, that also sells Ehje peanut butter. I use the no sugar added variant which unfortunately isn’t available in South Supermarket but is available in Save More.

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