Mud Shake (sunflower, walnut, navy bean)

mud shake

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.

Mud Shake

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
1 banana
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!

Shared at Weekend Wholefood Blender Party, Fat Tuesday, Real Food Wednesday, Allergy Free Wednesday, Pennywise Platter, Simple Meals Friday, Gluten Free Friday, Fight Back Friday