Date Smoothie With Brown Rice and Almond Milk

By Martha Rose Shulman

Date Smoothie With Brown Rice and Almond Milk
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(172)
Comments
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This is inspired by Bryant Terry’s recipe for date-sweetened almond milk, which I came across in his wonderful cookbook “Afro-Vegan.” You could use commercial almond milk, but it will taste much richer if you make your own. Blanch and skin almonds (it goes quickly), soak overnight, blend and strain. The smoothie is a simple one, subtly sweetened by the dates, and mildly nutty. If you want to introduce another flavor into the mix add a half banana. I liked it both ways but I think I prefer the simpler version, so I have made the banana optional.

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Ingredients

Yield:1 large or 2 small servings
  • ⅓cup cooked brown rice
  • 3dates, pitted
  • 1cup pure almond milk, preferably homemade
  • ¼cup freshly squeezed orange juice
  • ¼teaspoon almond extract
  • A couple of shakes of cinnamon (about ⅛ teaspoon), plus additional for sprinkling if desired
  • 2 to 3ice cubes, to taste
  • ½banana (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

391 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 92 grams carbohydrates; 9 grams dietary fiber; 60 grams sugars; 5 grams protein; 173 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.

Tip
  • To make almond milk: Place ½ cup almonds in a bowl and cover with boiling water. Let sit 1 to 2 minutes. Drain and transfer to a bowl of ice-cold water. Skins will loosen. Remove skins by squeezing almonds between thumb and forefinger. Place skinned almonds in a bowl and cover with 1½ cups cold water. Refrigerate overnight. The next day, blend for 1 to 2 minutes at high speed. Pour through a cheesecloth-lined sieve, or a very fine sieve into a bowl. Squeeze out all the liquid and discard pulp.

Ratings

5 out of 5
172 user ratings
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Comments

Steve

Hmm, think I might add an espresso shot to this....

Rena

Tried the homemade almond milk - but failed to squeeze through cheesecloth. Using a really good blender (Vitamix) there was no pulp. This was excellent especially with an added shot of espresso!

John R

Very good, but my blender had trouble with those sticky dates, despite the fact that I gave them a rough chop before going in. I think I might try soaking them in the almond milk for a few hours next time. I think I agree about the banana, it kind of clobbers the subtler flavors here, though I do appreciate that it adds some body to an otherwise rather thin smoothie. Next time I think I’ll add a bit more rice and a bit less almond milk to address that.

carolk

Because this sounded so good I couldn’t wait until I had cooked rice on hand, so I made this without the rice. I also added 1/4 cup coffee, along with 1/8 cup flax meal. Just excellent!

Denice

Good use of leftover rice or other grains. Used lactose free milk for extra protein. Greek yogurt would add body too. Liked the banana addition. Will try soaking dates in water or milk prior to blending and maybe purée them first with small amount of liquid to have smaller pieces.

LP

Delicious. Used medjool dates from Roots (or any store with the dry food bins) they were nice and soft and easy to blend. I also have a high power ninja. Didn't have banana but i would try with more rice next time for thickness

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