Almond-banana smoothie (GAPS, PALEO, V+)

Delicious, thick, dairy-free smoothie

In the past I was making these smoothies with milk, yoghurt and chia seeds but nowadays I prepare them with almond milk that is home-made and absolutely additive free.

You will need (enough for 2):
2 cups almond milk, preferably home-made*
2 tsp almond butter, white
2 ripe bananas (with brown spots on their skins)
2 tsp honey (optional, not VEGAN)
1 or 2 Medjool dates
1/2 tsp ground vanilla

1/2 tsp ground cinnamon, to serve

1. Peel the bananas, pit the dates.
2. Put all the ingredients into a blender (except the cinnamon) and pulse for a few seconds to combine then blend for 30 seconds to make it frothy.
3. Pour into glasses, sprinkle with cinnamon, serve, share and enjoy!

Tip: If making a VEGAN smoothie omit the honey and use 2 dates to flavour and sweeten but the ripe bananas will give enough sweetness anyway.

* To make the almond milk you will need:
1 cup almonds
2 cups filtered water + 2 cup to soak

1. Rinse and soak the almonds overnight.
2. Drain, rinse again and remove the skins (easy to peel, the almonds almost pop out).
3. Put the almonds and 2 cups water into a blender and pulse for a few seconds then blend for a minute or so.
4. Cover a jar with a cheese cloth and pour the almond blend into the jar through the cloth. Close the cheese cloth and squeeze out the milk.
5. Close the lid on the jar and put the jar into the refrigerator for an hour or two or until you need it. Keep in the fridge for 2 to 3 days.

Tip: Use the leftover almond pulp to make crackers: tahini, multi-seed, herbed, Cheddar and thyme.