Sometimes you wake up craving a green juice. Other times, you wake up wanting a bowl of butter pecan ice cream. For those kinda days, I recommend making this:
I Can’t Believe It’s Not Butter Pecan Milkshake
Who says you can’t have a milkshake for breakfast? Certainly not the President of the World Raw Vegan Health Organization! (Okay, so I admit, there isn’t such a president nor even such an organization but if there were, he or she would certainly agree that you can definitely have this milkshake for breakfast.).
This is what attracted me to the raw vegan lifestyle in the first place – the fact that you can have dessert for breakfast and still be healthy, look great, and feel energetic and vibrant (and no, it won’t make you fat).
Raw desserts, my friends, are the gateway drug to the raw vegan lifestyle.
You get hooked in with them. You start off eating “cheesecake”, “milkshakes” and “chocolate cake” and before you know it, you’re playing drinking games with shots of wheatgrass and eating kale chips and raw vegan chili on Super Bowl Sunday. Of course, eating only raw desserts is probably not a good idea (greens should eventually make up the bulk of your diet), but it’s liberating to know that you can have a milkshake for breakfast and know that it was packed full of nutritious plant protein, vitamins, minerals, and healthy plant fats (which your body needs!).
Have I sold you yet, or did I have you at “milkshake for breakfast”?
The following recipe is a variant of my Shamrawk Shake from last night. Note that this makes a huge batch – you can feed your whole family a large glass for breakfast, or keep it a secret so that you can have it for yourself throughout the day.
3 cups of vanilla almond milk, unsweetened
2 cups of raw pecans, soaked for a couple of hours (see here on soaking)
2 cups of raw cashews, soaked for a couple of hours (see here on soaking)
1/2 cup of liquid vanilla (see here)
2/3 cup raw agave
1 tablespoon of yacon syrup*
3 tablespoons of soy lecithin (see here)
1/8 teaspoon salt
*Yacon syrup is a great sweetener derived from the yacon plant. It’s full of antioxidants and is great for those suffering from diabetes, as it doesn’t raise your blood sugar levels. It has a caramel/molasses flavor, so I thought it would help me get that “butter pecan” taste.
Super Complicated Instructions
Put everything into a high-speed blender and blend until smooth and creamy. Put in your fridge to cool and thicken, then enjoy!
P.S. I was trying to make butter pecan ice cream but my ice cream bowl still won’t freeze (have a bad feeling that it’s broken) so I’ll have to settle for milkshakes for the indeterminate future. So sad.