Coffee and smoothie all in one? Um, yes please.
The process of soaking almonds overnight, helps to reduce phytic acid content, which can bind and interfere with the absorption of key minerals (iron, zinc, calcium). Simply leave your almonds to soak the previous night, or do a bunch all at once, and then store in the refrigerator for 3 - 5 days, until ready to eat. You can also sprout them, if you want an extra boost of nutrition.
Find out how to do so in my recent blog on phytic acid HERE.
¼ cup almonds, soaked overnight & rinsed
½ cup coconut milk
½ cup strong coffee, cold (or chai tea if you prefer)
1 tsp vanilla extract
Add all ingredients to a blender and blend on high until almonds are smooth.
If you would like a cold latte, use half a frozen banana and add ice if desired. I often chop up and freeze browning bananas that I can use for baking and smoothies.
This recipe also works warm. Use a regular banana and heat up the coconut milk on the stovetop.
Serve & enjoy!
TIP: You can also add a dose of collagen powder for a meal on the run! Collagen blends well with both hot and cold!
TIP: By using soaked almonds, they tend to blend up smoother than hard and crunchy dry almonds do. You can also use other nuts/seeds if almonds aren't your thing.
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