Cashews happen to be high in iron, and so, being anemic lately (not fun: if you are exhausted for no good reason I suggest you get your levels checked— this was a shock to me to learn how low I was!) I have been on a bit of a cashew kick.
I used to love almond milk and all kinds of nut milks, but if you are mainly using them for smoothies, you can toss in soaked nuts or even… nut butter or flours you have at home. Also, if you don’t do it already, freeze your over-ripe bananas in pieces in a tupperware. Its smoothie fuel for days, and you are wasting far less fruit that you don’t eat immediately!
This quickie smoothie was made to use up all the stuff I had in the fridge before I move: frozen banana chunks, leftover cashew flour, some honey to taste and loads of cinnamon. Blend it all up with enough water to get it creamy and drinkable. Totally easy & yummy. xoxo Dana
Wow, Diana, this really looks amazing. I’m writing a story called Sensational Summer Smoothies for the June issue Pensacola Home & Garden magazine and I would love to feature this in my story with your permission. Of course we will credit your website with the photo and recipe! I can’t wait to try it out! Yummy!
any time. thrilled to have you share! xoxo