Recipes

Persimmon and Banana Breakfast Shake

New Year, New You! My New Year’s resolution, like many others’ is to eat better and healthier. And, that means eating more fruits and vegetable and less sweets and carbs.

One of the tastiest shakes I made is the Persimmon and Banana Shake. On a whim, I threw in some persimmon, banana, nuts and spices in a blender for a quick breakfast and I was pleasantly surprised at the flavor combination. I had to make it again and share the recipe with you.

This Persimmon and Banana Breakfast Shake is loaded with nutrients. You will get a good dose of fiber and anti-oxidants from the persimmon, potassium from banana, iron, copper and zinc from cashews, omega-3 fatty acids from the flax seeds, vitamin A and D from almond milk and the cinnamon will help with balancing your sugar levels. This shake is naturally, pleasantly sweet.

If you never had a persimmon or are unfamiliar with the fruit, here is the scoop. Persimmon is an exotic fruit that is usually imported from Asia, specifically China, Japan and Korea. Although, there are varieties grown here in America. They are seasonal fruits, usually available between September through February. Even though they are considered exotic, they are readily available at any major grocery store during the season. There are different varieties and are ready to eat a difference stages of ripeness. Fuyu and Hachiya are the two varieties that are most commonly available.  Fuyu they are more round, slightly soft yet crisp when ripe. Hachiya persimmons are more conical and are very soft when edible. I prefer the Fuyu persimmon since I like the more crunchy, apple-textured fruit opposed to the softer, mushier persimmon.

There it is, Persimmon 101. Now for the recipe:

Persimmon and Banana Breakfast Shake

Ingredients:

½ persimmon

½ banana

1 tablespoon raw whole cashews

1 tablespoon ground flax seed meal

1/8 teaspoon ground cinnamon powder

1/8 teaspoon cardamom

8 oz almond/coconut milk – or any other non-dairy milk

Directions:

Add all ingredients to a blender and blend on high speed until smooth. Garnish with remainder of fruit and enjoy!

Calorie Breakdown:

1/2 Persimmon – 59 calories

1/2 Banana – 52 calories

1 Tablespoon Raw Cashews (approximately 10 whole pieces) – 60 calories

1 Tablespoon Ground Flaxseed – 45 calories

2/3 cup (use one cup 40 calories, if you like a thinner shake) Unsweetened Almond/Coconut Blended Milk – 26 Calories

Cinnamon and Cardamom – 0 calories

TOTAL APPROXIMATE CALORIES = 242 (does not include additional fruit topping)

 

 

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