When I lived in LA, a juice shop opened right next to my hot yoga studio. Pretty brilliant planning if you ask me. After you get your sweat on, a nice cold-pressed or coconut water sounds fantastic. One night after a particularly grueling session, I decided to branch out from my go-to drink and order a smoothie. I can barely describe how delicious this chia smoothie tasted. Since I don’t live in LA anymore, I haven’t had the original in a while, but it is still such a vivid memory. I had to stop myself from ordering it after every class! Eventually I moved away, and sadly the temptation was gone.
I really wanted to recreate the smoothie knew I needed almond milk for the recipe. After scouring the grocery store for a clean store-bought bottle, I didn’t find anything acceptable. Why must carrageen be in everything?! I was nervous to make my own almond milk but decided to take the plunge. I used Danielle from Against All Grain’s recipe from her cookbook, but this is also a great option! Making almond milk is so easy! I was really excited to have it all week for my coffee too. With my little aerator and some MCT oil, my coffee is better than Starbucks!
- 1 1/2 tbls chia seeds
- 1/2 cup coconut water
- 1 cup almond milk, homemade
- 2 tbls almond butter
- 2 dates, pitted
- 1/3 cup + 3 tbls chia gel, divided
- Warm coconut water in a small sauce pot or nuke for 20 seconds in the microwave.
- Stir chia seeds into the mixture. Every 15 minutes swirl mixture. This will help the chia seeds stay in suspension.
- For best results, do this the night before.
- In a blender, mix in all smoothie ingredients except 3 tablespoons of chia gel until smooth.
- Pour into glass then stir in 3 tablespoons of chia gel.