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!

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6 Comments

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.
    Thanks…

  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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