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Feeding Friendships, Episode 1: Annie F. Downs



AUTHOR:

SERVES: 6

Ingredients:

  • 1 3 ⁄4 cups Almond Milk
  • 1 cup frozen strawberries
  • 1 ripe banana
  • 2 tablespoons unflavored collagen peptides powder (optional; see Tidbits)
  • 1 tablespoon unsweetened almond butter
  • 1 tablespoon açai powder 4 fresh mint leaves
  • 1 (13.5-ounce) can full-fat coconut milk
  • 3⁄4 cup white chia seeds
  • 1⁄2 teaspoon pure vanilla extract
  • 1⁄2 teaspoon ground cinnamon
  • Toasted unsweetened coconut flakes, bee pollen, chopped nuts, fresh mint leaves, fresh berries, and chopped kiwi,
    for topping (optional)

Instructions:

This recipe comes from my brand new cookbook Eat What You Love (on shelves December 4th!). Pre-order your copy now or come see me on my book tour!

  1. In a blender, combine 1⁄4 cup of the almond milk, the strawberries, banana, collagen peptides, almond butter, açai powder, and mint and blend on high speed, adding more almond milk, if needed,
    a little bit at a time, until the consistency is a bit thicker than a smoothie.
  2. In a large bowl, whisk together the coconut milk, the remaining
    1 1/2 cups almond milk, the chia seeds, vanilla, and cinnamon. Let the mixture sit for 5 to 10 minutes, until the chia seeds have started to expand, then whisk again to prevent clumping.
  3. Distribute the açai mixture among six clean 1⁄2-pint (8-ounce) jars and top with the chia mixture, dividing it evenly. Cover and chill in the fridge for about 3 hours, overnight, or up to 5 days. Add your desired toppings right before serving.

 

Tidbits: To make this NF, use coconut milk in place of the almond milk and sunflower seed butter instead of the almond butter.
I usually add grass-fed collagen peptides powder, such as Vital Proteins brand, to my smoothies to promote healthy immune and digestive systems.



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