Persimmon Chia Smoothie

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Persimmons are a good source of fiber, vitamin C and antioxidants. They are one of my favourite fall/early winter foods to use in smoothie recipes. They are best used as either a flavour fruit in a smoothie or they can contribute to the smoothie base along with other creamy base fruits. This Persimmons, Banana and Chia Smoothie is a great option for a healthy afternoon tea. Loaded with superfoods and chia seeds, it will keep you full until dinner!

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Ingredients ( Serve 2 )

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  • 3 Persimmons
  • 1 Banana
  • 5 Dried Chinese Red Date
  • 60 g Unsalted Almond
  • 250 ml Water ( for Making almond Milk )
  • 2 tsp Chia Seeds
  • 120 ml Water ( for soaking Chia Seeds )
  • 1 tsp Honey

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Preparation

1. Peel Persimmons and banana. Cut into chunks and keep in a zip-lock bag and chill in freezer overnight.

2. Soak Chinese red dates in hot water for about 20 mins, remove seeds.

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3. Soak chia seeds in 120 ml cold water ( no need to rinse before soaking ). Once the seeds have gelled up and the mixture is no longer watery, add honey and mix well.

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4. Blend almond with 250 ml water into almond milk. Place the almonds in the blender and cover with 250 ml of water. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. Line the strainer with the opened nut bag, and place over a measuring cup. Pour the almond mixture into the strainer. Squeeze and press with clean hands to extract as much almond milk as possible.

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5. Take out the freezed pumpkin and banana, place it in the blender, follow by red dates, almond milk, blended until smooth. Pour into the glass with chia seeds and serve.

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