Avena Originals Raw 4 Life Recipes

Blueberry Mylkshake

by Charlene Wieler (aka KiWiGiRl)

Yields 4 cups

Cool, smooth and creamy, this recipe is easy to make and so tasty! A DELICIOUS milkshake, without the dairy—perfect for a hot summer's day! This recipe serves four, so invite your friends over for a raw treat. They'll be amazed!! ENJOY.

Almond Mylk

First, make your almond mylk by combining the following ingredients in a blender:
1 cup raw almonds (soaked for a minimum of 8 hours, then rinsed well)
4 cups water
4 large pitted dates
1/2 tsp. Frontiers Alcohol-free vanilla extract or 1'' piece vanilla bean
Blend on high until the almonds and dates are blended as finely as possible. Strain through a nut milk bag, cheesecloth or fine strainer.
(Almond mylk can be stored in the fridge in a glass container for up to four days. )

Once strained, pour the almond mylk (minus the pulp) back into your blender and add:
4 to 5 frozen ripe bananas
2 cups frozen blueberries

Depending on the strength of your blender, you might have to break up the frozen bananas, adding only a few pieces at a time. Blend until smooth and serve immediately. Left over almond mylk should be stored in the refrigerator in a glass container, and will keep for up to four days.

Delicious Variations :

› replace the 2 cups frozen blueberries with 2 cups frozen strawberries, or your favorite frozen fruit

› once blended, add 2 to 4 Tbsp. of Toco and blend till well mixed, or stir the Toco into your glass

› 4 Tbsp. cacao nibs before adding the frozen bananas (or other frozen fruit) for an amazingly fruity, yet chocolaty milkshake! My favorite is cacao, blueberry, and banana.

TIP - Take the leftover pulp from making the mylk and store it in a sealed container in the freezer. Once you have a large quantity, dehydrate this pulp for other recipes.