| 13.1°C Dublin

Wholefoodie: A recipe for summer obsession — Susan Jane White’s zero-waste creamy coffee smoothie

Close

Creamy coffee smoothie: "We’re recruiting frozen bananas and almond butter for a bang of richness." Picture by Susan Jane White

Creamy coffee smoothie: "We’re recruiting frozen bananas and almond butter for a bang of richness." Picture by Susan Jane White

Susan Jane White

Susan Jane White

/

Creamy coffee smoothie: "We’re recruiting frozen bananas and almond butter for a bang of richness." Picture by Susan Jane White

Fooling my brain into thinking I’m slurping a milkshake at 8am is enough to initiate a tribal dance for my serotonin. But instead of heavy cream and sugar, we’re recruiting frozen bananas and almond butter for a bang of richness.

We also use leftover black coffee to help sidestep food waste in our household — just chill the pot in your fridge for up to five days. Feel free to freeze any excess black coffee into ice cubes too, for an air of Mary Poppins.

Dates are the perfect addition to any fridge and can be stored there for a whopping six months in an airtight container. If you don’t devour them in this recipe, they are the perfect healthy snack. Not only that, but the stones can be added to your compost heap.

Zero-waste warriors might also enjoy making a natural plant fertiliser from the discarded banana peels. Simply chop up the skins and soak them in a small bucket of water for three days. Use as many banana peels as you like. What you’re left with is a potassium lovebomb for your indoor and outdoor plants.

Close

Creamy coffee smoothie. Photo: Susan Jane White

Creamy coffee smoothie. Photo: Susan Jane White

Creamy coffee smoothie. Photo: Susan Jane White

Creamy coffee smoothie

Serves 1
You will need:

2 bananas, peeled
1 heaped tablespoon almond butter (or cashew butter or hazelnut butter)
150ml-200ml chilled leftover black coffee (or frozen coffee cubes)
3-6 dates, stones removed
Splash of oat milk (or your preferred milk)
A smattering of cacao nibs, to top

1 Slice both bananas into chunks and freeze the chunks until they are firm. I keep an army of chopped frozen bananas in my freezer at all times — you never know when a caffeine craving will yodel.

2 To your blender, add the nut butter, the chilled black coffee, the pitted dates (dates can be very sweet, so start by adding three dates and add more if necessary) and the oat milk or whichever milk you are using. Whizz until sumptuously smooth. If you’re using coffee ice-cubes, blending will take a little longer and result in a thicker shake. You might need an extra splash of milk to help it move around the blender.

3 Serve straight away, topped with some crunchy cacao nibs, if you have them. This smoothie is my summer obsession, alongside surf instructors.

Home & Property Newsletter

Get the best home, property and gardening stories straight to your inbox every Saturday

This field is required


Most Watched





Privacy