After all of these years of eating healthy and creating smoothie recipes, I’ve not once tried a Persimmon…until now, that is. I finally found them at my local health market and had to give it a try. If you’re not familiar with what a Persimmon is, well it looks kind of like a Tomato but tastes very similar to an Apricot. It’s actually a type of berry packed with phytonutrients, antioxidants, flavonoids as well as both Vitamin A and C.
There are two varieties (astringent and non-astringent). The one you want to go for is the non-astringent, Fuyu…which is orange in color and has a nice ripe, fleshy inside. When blended, I found that it creates a very pleasing creamy texture; so much so that I did not include a Banana in this recipe. A ripe Fuyu packs a nice sweet punch in addition to being a great source of fiber, so I figured adding Banana would be an overkill. That said, for those of you who aren’t into adding Banana to every smoothie you drink, you’re gonna love this one.
To round out the flavors and truly make this an immune-boosting delight, I paired the Persimmon along with Clementine and Ginger Root which helps cut the round sweetness with a tangy spice. And adding in some Coconut Manna gives it that extra creamy texture while providing a great source of fat to help absorb the nutrients.
And if all of this wasn’t enough to awaken your tastebuds, I added a Vanilla protein powder to meld all these great flavors together. I used my personal favorite, Vanilla Vega Sport Performance Protein, simply because my constant workouts require an ample amount of recovery and the Vega line of sport products help me do this. That said, you don’t have to use Vega Sport. Vega has many other Vanilla powders to fit everyone’s individual needs…quite honsestly, I’ve tried every single one of them so I know they’d all work great in this recipe too 😉 You can check those out at MyVega.
Persimmon Paradise Smoothie (1 serving)
- 1 Cup Coconut Milk (or other plant-based milk)
- 1 serving Vega Sport Performance Protein – Vanilla (or any other Vanilla variety)
- 1 ripe Fuyu Persimmon (Calyx/Cap removed)
- 1 Clementine (unpeeled)
- 1 thumb-sized chunk of Ginger Root (peeled)
- 1 Tbsp Coconut Manna (manna/butter or whole pulverized Coconut)
- 1 tsp Ground Cinnamon
- 1 Tbsp Chia Seed
Add all of the ingredients into a high speed blender and process on high speed until smooth. If desired, add ice and blend again for a frostier texture. Pour and sprinkle with shredded Coconut and Cinnamon. Enjoy!
What makes Pumpkin Pie even better? Peaches! 😮🍑🍑I took my classic Pumpkin Pie smoothie recipe and made it summer-ready by adding fresh organic peaches. Yum!!! Super high in antioxidants, polyphenols, vitamins, minerals and beta carotene…this smoothie combo is excellent for skin, fighting oxidation brought on by free radicals and maintaining a healthy weight. So, go right ahead, don’t be afraid to gulp this one down and turn your frown upside down 😋😃
1 Cup Plant Based Milk
1/2 Cup Pumpkin Purée
2 Peaches (pitted/skin on)
1 serving Vega One Nutritional Shake (French Vanilla)
1/3 Cup Whole Grain Oats
1 tsp Pumpkin Pie Spice
1 Tbsp Chia Seed
Blend all on high speed until smooth. Pour and enjoy!
One thing I can’t seem to find as a vegan is a good Cream Cheese substitute. After trying store brands and continually being let down for one reason or another, I set out to make my own. This is super simple, delicious, vegan and gluten-free. You can spread on toast, bagels, baked potato or even a dollop on Pasta…it’s all good!
1 Cup soaked Raw Cashews
2 Tbsp Nutritional Yeast
1 Tbsp Apple Cider Vinegar
splashes of Water (as needed)
1/2 bunch Chives (chopped)
Himalayan Pink Salt (to taste)
1/2 tsp Garlic Powder (optional)
Soak Cashews overnight in a bowl of filtered water. Strain water and add Cashews to a high speed Blender or Food Processor. Add the Nutritional Yeast and Vinegar. Blend while adding tiny splashes of water to the mixture so the mixture smoothly blends. Don’t over-water or you will ruin the creamy texture. You may need to frequently stop/unplug the blender to stir the mixture and push into the blades before continuing. Once you get the perfect texture, transfer the contents to a small container with an airtight lid. Add in your seasonings and the Chives. Combine well and taste. Re-season if desired. Place lid on tight and refrigerate. Should be good for 3-4 days.
Here is my recipe for Coconut Curried Chickpeas and Quinoa. It’s creamy and savory with a hint of sweetness. This is one of my favorite dishes to make!😋🌱😋🌱😋🌱
1/2 Cup Rainbow Quinoa
1 1/4 Cup Water
1 Tbsp Coconut Oil
1/2 Onion (roughly chopped)
3 cloves Garlic (minced)
1/2 Red Bell Pepper (chopped)
1 can Chick Peas (drained)
1 Zucchini (quartered and cubed)
2 Campari Tomatoes (diced)
1 can Coconut Milk
1 Tbsp Curry Powder
1/4 tsp Cayenne Pepper
1 Tbsp Brown Sugar
1/4 Cup chopped Cilantro
2 Tbsp Coconut Manna
Himalayan Pink Salt (to taste)
In a small pot, combine the Quinoa and Water and bring to a low boil. Simmer for 15 minutes (until fluffy). While the Quinoa is simmering, prep your veggies and other ingredients. On another burner, put a large saucepan on medium heat. Add Coconut Oil. When oil is hot, toss in the Onion, Garlic and Bell Pepper. Sautée until veggies are a little soft but still have crunch. Now add the Zucchini, Tomatoes and Chick Peas. Sautée again until the Zucchini is tender but still has crunch. Hit it with a little Pink Salt. Now pour in the Coconut Milk and stir until well combined with the veggies. Turn the heat down to low/med and add in the Curry, Cayenne and Brown Sugar. Stir until the spices are all combined. Now add in the cooked Quinoa and stir. Add in the Coconut Manna and watch it melt; stir in. Add Cilantro and stir once more. Season with Pink Salt to taste. Serve in a bowl over some Brown Rice or on it’s own. Garnish with more Cilantro. Yum! 😘👌
What better way than to wake up than with a sweet, creamy coffee with 30g of plantbased protein? Not only is this also great for an anytime pick-me-up but it also comes in handy as a postworkout recovery shake as well. And if you’re tired of cold smoothies in these chilly months of autumn, heat your plant milk first for a warm decadent treat.
8 oz Califia Farms XX Espresso Cold Brew Coffee (Cold or Hot)
1 serving Vanilla Vega Sport Performance Protein
3-4 Dates (pitted)
1 tsp Ground Cinnamon
1 Tbsp Chia Seed
Cold Version (shown):
Add all ingredients to a high speed blender and blend until smooth. Add Ice for a frostier consistency. Pour and enjoy!
Add the Banana, Dates, Cinnamon and Chia Seed to a high speed blender. Heat the cold brew (hahaha) on low/medium in a small saucepan on your stovetop just until small bubbles begin to form; then carefully pour into the blender jar along with the other ingredients. Blend on low setting first, slowly working up to high. Blend until smooth. Pour into a large mug and enjoy!
Fitness can be tough on your body. After working up a sweat, the last thing you want to do is another tedious workout in the kitchen. That said, you’ll be delighted that this smoothie can be prepped and blended in under 10 minutes. It’s creamy, refreshing, delicious and a powerful companion to your post-workout routine. And heck, the bright golden color is kinda pretty to look at too! To get it going, all you need is some Vega Sport Performance Protein and a few things from nature’s medicine cabinet; then you’ll be well on your way to making those gains again.
1 scoop Vanilla Vega Sport Performance Protein
1 cup Silk Unsweetened Original Cashewmilk
1 cup frozen Mango
1 Orange (peeled)
1 thumb Ginger (peeled)
1 tsp Chai Spice blend
Optional: Ice cubes
1. Add all ingredients to blender and blend on high speed until smooth.
2. Pour into a glass and garnish with some shredded Coconut. Enjoy 45 minutes to 1 hour after your workout.