Breakfast smoothie with almond milk
The dates provide the sweetness and the yoghurt gives the drink some body. Sometimes I add soaked porridge oats too to give me slow-release energy throughout the day. The pinch of salt brings out masses of flavour from the almonds and dates and balances the sweetness well.
- 3-4 large medjool dates, stones removed
- 200ml almond milk
- 1 heaped tbsp yoghurt (I use sheep’s yoghurt, just to be really Cow free..)
- 50ml water
- A large pinch of Himalayan pink salt (or any good quality sea salt)
- Put all the ingredients into a liquidiser or hand blender and whizz until foamy and smooth.