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