Another smoothie today! I never used to be a smoothie person and always preferred chewing my food, but somewhere along the line that changed and smoothies are now an almost daily occurrence around these parts. Maybe that will change once the weather turns…but right now I’m happy to be enjoying smoothies and the first of autumn’s fruit all in one go!
These are the lovely plums from our baby tree last year-almost all eaten by me I think. If you’re not a smoothie person, or even if you are, you should also try my Maple-Oat Plum Crumble recipe from back then.
I haven’t received any plums in my fruit and veg deliveries from home so I’m guessing I lucked out and they’re all finished. Fortunately, there are still plums at the farmers’ markets and shops around here (and I’m sure if you live in the countryside there are plenty of foraging opportunities to be had too) so I haven’t missed out altogether.
The Victoria plums I used here are quite sweet and fairly mild in taste, but blended with banana, homemade almond milk, dates and a little ginger ( yes, again. I’m going though a ginger phase obviously…) you have a lovely creamy, just-fruity-enough smoothie which makes a great light breakfast or snack.
I think the colour’s rather pretty too!
Homemade almond (or another neutral nut) milk is pretty essential here for the best taste as the creaminess really makes this smoothie. and you just don’t get that from the commercial kind. If you haven’t yet made your own nut milk, please please do try it! It’s not difficult or time-consuming at all- you just need to remember to soak the nuts overnight. Follow the instructions in my Healthy Mocha-Hazelnut Shake post, using almonds instead of hazelnuts.
- 1 Frozen banana, chopped
- 1/2 C (heaping) Ripe pitted plums
- 1 C Homemade almond milk (See note above)
- 1" Pc Peeled, fresh ginger
- 1-2 Medjool dates, pitted
- Blend everything together in a high-powered blender until completely smooth.
- Serve immediately.
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