Golden Mylk Sunshine Smoothie
Golden Mylk Smoothie // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).
I'm not going to lie, when the golden mylk trend started I was all over it like a rash. I was ordering golden mylk lattes at cafes (no shame - i'm one of those people), I was creating golden mylk hot chocolates at night and I was even making the below recipe, golden mylk smoothies, after the gym or pool. I just couldn't get enough of that sweet golden liquid, but for good reasons!
This smoothie is amazing for helping with inflammation (thanks turmeric) and great for anyone who does labourious work or hits the gym regularly to help those sore muscles. The black pepper in this smoothie plays an important factor, as it boost the bioavailability of curcurmin (aka it makes it easier for our bodies to absorb the goodness from turmeric). The ginger in this smoothie helps to ease the digestive system and can be good for anyone experiencing nausea.
Frozen bananas are my favourite friend when it comes to smoothies as not only do they add a creamy texture and cool your drink down, they are also packed with energy to keep you fuelled. Bananas are also great for making you happy due to high levels of the mood-enhancer tryptophan! So not only does this drink look like sunshine - it will have you feeling like sunshine too!
GOLDEN MYLK SUNSHINE SMOOTHIE
Serves 2
Prep time: 5 minutes
INGREDIENTS
2-3 frozen bananas
600ml plant-based milk (almond or coconut)
2 heaped tablespoons cashew or almond butter
1-2 medjool dates, pitted
3/4 - 1 teaspoon turmeric
3/4 - 1 teaspoon cinnamon
1/4 teaspoon ginger
pinch cardamom
pinch black pepper
1 tbs raw honey or rice malt syrup (optional - i don't use either)
1 scoop vanilla protein powder (optional)
1 cup ice (optional)
METHOD
Place all ingredients into your blender and blend until smooth. Pour into two glasses and enjoy immediately.
Note: To make this into a 'thick shake' add a scoop of plant-based ice cream (refined sugar-free, of course!).