We’ve recently gone dairy-free, again. I keep trying dairy in the hopes that it will magically be alright, but most of us have various indications that we’re better off without. I have nothing against (pastured raw/cultured) dairy, in fact, it’s my favourite food group. I’d rather give up gluten than dairy. It’s such an easy real food, ready to eat yogurt or cheese for a quick snack.
So, in an attempt to find some alternatives, I made a mud shake. I used carob, which I must defend against any haters out there. I like carob, but it is NOT a chocolate alternative. Please, don’t do it a disservice, it doesn’t contain any of those kicker-uppers that chocolate does. Carob is itself, with all it’s deep and rich flavour. Made from the pod of a tree (not the seed), a little goes a long way. Of course, if you’re irrevocably set against carob, cacao powder can be used instead.
85ml (1/3 cup) walnuts, soaked
85ml (1/3 cup) sunflower seeds, soaked
85ml (1/3 cup) navy (white) beans, cooked
375ml (1 1/2 cup) water
pinch (unrefined) salt
1 tsp olive oil or other fat
2 tsp carob powder
2 tsp flax seeds
handful greens, optional
In a blender or food processor mix walnuts, sunflower seeds, beans, and water until smooth. Strain through a cheesecloth.
Return the ‘milk’ to the blender and add the rest of the ingredients, blending until smooth. Enjoy!