The peak of summer is the only time I ever want to drink a cool smoothie for breakfast. I’ve left this shake simple so that the nectar-like flavors of fresh summer peaches can really shine, though it’s also terrific made with any stone fruit when peaches aren’t available. Instead of adding ice or frozen banana as a thickener, the chia seeds create a luscious consistency while providing abundant omega-3 fatty acids and steady endurance for the day ahead. If your fruit is sweet enough, you might not even need the honey.
- Place chia seeds in a clean, dry, 1-quart jar with a tight-fitting lid and set aside. Put almond milk, stone fruit, coconut butter, vanilla, and honey (if using) in an upright blender. Blend on high speed for at least 1 minute or until completely smooth. Pour half the mixture into jar with chia seeds, tighten lid, and shake well, making sure that no chia seeds stick to the bottom. Add remaining mixture, tighten lid, and shake until chia seeds are evenly distributed. Place in the fridge and chill for at least 2 hours or overnight. It’s ready when the mixture has thickened and the shake is thoroughly chilled. Drink cold or store for up to 2 days in the fridge.
- Drain and rinse nuts, place in an upright blender, and add 4 cups filtered water and salt. Blend on high speed for at least a minute or until completely smooth and frothy.
- Line a large strainer with a nut milk bag; a clean, thin kitchen towel; or several layers of cheesecloth. Place it over a medium bowl. Pour almond milk through the lined strainer into the bowl. Gather up the edges of the nut milk bag or cloth and slowly squeeze out the nut milk, getting as much milk out as possible. Compost the leftover pulp or save it for another use (see note). Pour the milk into a clean glass jar or bottle with a lid and store in the fridge for up to 5 days. Shake before using.
- NOTE: Leftover pulp from straining nut milk can be added to oatmeal or other breakfast porridges. You can also stir some into pancake batters, breads, or other baked goods. Nut pulp will keep for up to 5 days in the fridge and can also be frozen for 6 months.
Recipes adapted from At Home in the Whole Food Kitchen by Amy Chaplin. Published in 2014 by Roost Books